Recipes with mascarpone cheesecake. Strawberry cheesecake (with mascarpone)

Cheesecake with mascarpone - popular dessert, which not so long ago began to cook at home. We offer several options delicious soufflés, which are prepared with and without baking, with fruit and classic soft cheese filling.

Cheesecake with mascarpone - a classic recipe

• cookies 200 gr;
• butter 100 gr;
• eggs 3;
• cream 200 ml;
• mascarpone cheese or its equivalent 400 gr;
• powdered sugar 140 gr;
• vanilla or vanillin.

Products need to be laid out on the table in the room for an hour or two so that they become the same temperature. Then you can start cooking.

1. Cookies turn into powdered crumbs and rub with soft butter. Mix well by hand until a lumpy mixture is obtained. Place in a mold, make sides 2 centimeters in size. Put in the refrigerator.
2. In the meantime, combine the mascarpone and powder, mix until smooth and gradually pour in the cream, continue to beat. Then beat in the egg and add the vanilla last time beat thoroughly.
3. Now you can get the "cake" from the refrigerator and pour the creamy mixture.
4. Place the mold on a baking sheet with water. Bake for 1 hour 20 minutes at 160 degrees.

Cheesecake with mascarpone is cooled and insisted for a couple of hours before use.

Important! Use solid shape with a high edge. If you have a sliding model, before placing it in the water, form a "protection" from the liquid from 2-4 layers from the baking foil.

no-bake recipe

Cheesecake without baking with mascarpone - an easy cooking option the most delicate dessert with your own hands.

• cookies 300 gr;
• cream 33% 200 ml;
• mascarpone cheese 500 gr;
• sugar 150 gr;
• butter 100 gr;
• vanillin sachet;
• gelatin 20 gr.

Let's take sugar cookie and turn into a sprinkle. It is recommended to process with a blender or in a meat grinder, manually it takes longer.

Prepare gelatin - pour it warm water and heat over low heat. Do not forget to stir from time to time so that the product dissolves to the last grain. Once this happens, set it aside to cool down. The gelatin will be needed for the filling, and it should not be hot so that the cream does not curdle - just slightly warm.

Fashionable cheesecakes are essentially cottage cheese or cheese cakes. They are considered an invention of the Americans, but they are not.

Initially, this method of cooking dishes from cottage cheese was born in Eastern Europe.

cooking options homemade cheesecake dozens - just right to publish a separate book.

His undoubted advantage- ease of preparation, relatively a small amount of ingredients and, of course, benefits.

Especially if homemade natural cottage cheese is used.

Homemade Cheesecake - General Cooking Principles

homemade cottage cheese delicacy consists of two main components: the base and the filling. Moreover, the filling is clearly more important: it can both fix an unsuccessful base and spoil the most wonderful one. It is not surprising, because sometimes a cheesecake consists of ninety percent of the curd or cheese filling.

For homemade cheesecake filling:

1. soft cream cheese ("Mascarpone", "Philadelphia", "Almette", "Ricotta");

2. cottage cheese (regular store-bought or soft, but not grained!);

3. cream and yogurt with gelatin;

4. processed cheese.

To make it perfect homemade cheesecake, the filling should be tender, homogeneous (no lumps), dense. The easiest way to use soft cheeses, they allow you to get exactly this consistency without special trouble. If only homemade or shop cottage cheese, then you need a mixer to turn it into a pasty state. If you don’t have a mixer, rub the cottage cheese through a sieve, and then mix with cream, sour cream or yogurt.

Cheesecake base at home - this is either a hand-baked biscuit, or chopped ready-made cookies from the shop. Both options are delicious, although the second is less troublesome. I bought a pack of cookies - and half the work is already done. By the way, it practically does not affect the taste.

Grinding cookies (or crackers) is convenient in a blender. If not, you can simply put the cookies in plastic bag and roll with a rolling pin.

baked homemade cheesecake at a low temperature of 170 to 180 degrees. The oven must be preheated in advance, grease the form butter. If possible, it should be placed between the heating elements in order to evenly bake both the top and the base of the product. Main- do not dry the treat. If hot dessert a little trembling in the center of the form, this is normal.

You need to cut and serve not just a completely cooled dessert, but a delicacy that has stood for several hours in the refrigerator. It is in the chilled state that the taste and consistency of the filling reach the ideal.

Classic Homemade Weekend in New York Cheesecake

It is best to start your acquaintance with cheesecake at home with a classic recipe. It is so delicious that for a long time may linger in favorites. Unmatched creamy taste It is no coincidence that this dessert option has become popular all over the world.

Two hundred grams of unsalted crackers;

One hundred grams of unsalted butter;

Three tablespoons granulated sugar for the base;

Fifty grams of peeled walnuts;

900 grams of soft cream cheese (some can be replaced soft cottage cheese but the taste will change)

220 grams of store sour cream;

230 grams of sugar (two hundred grams for the filling, thirty for the sour cream finish);

80 ml heavy cream;

Four chicken eggs;

Three tablespoons of white flour;

Vanillin sachet.

Chop crackers and nuts.

Mix them with sugar.

Melt the butter and pour it into the future base.

Grind everything into crumbs with a fork.

Put the crumbs in a detachable form, forming boots.

While the filling is being prepared, the form must be removed in the refrigerator.

Remove the zest from the lemon.

Mix cream cheese with sugar and flour, mix everything with a fork or mixer.

One at a time, beat the eggs into the filling, each time beating with a mixer for at least thirty seconds.

Add zest, vanilla and cream, beat again.

Take out the form, pour the filling over the dough and put in a preheated oven for fifteen minutes.

Then lower the temperature to 110-120 degrees, bake for an hour. If the top is not baked, increase baking by another half an hour.

Mix sour cream with sugar.

Take out the form, with a knife to separate the cake from the sides.

Lubricate the top of the product sweet sour cream, bake another fifteen minutes.

Cool the homemade cheesecake without removing the restrictor ring.

Remove the form, and send the dessert for several hours in the refrigerator.

When serving, you can decorate with jam syrup, condensed milk, a piece of chocolate.

Homemade Strawberry Yoghurt Cheesecake

Delicious tender cheesecake easy to prepare at home using gelatin. The dense top of yogurt and strawberries make the treat very light, not so high in calories.

Two hundred grams of shortbread shop cookies;

Half a liter of thick store-bought yogurt with strawberry flavor;

75 grams of butter;

150 grams of granulated sugar;

Four hundred grams of strawberries;

200 ml cream (optional)

Tablespoon of gelatin.

Butter cut into cubes.

Mix cookie crumbs with butter, rub with your hands.

Lay the base in the mold, pressing the crumbs tightly and forming the sides.

Remove to refrigerator.

Pour gelatin with juice from berries (if strawberries are used frozen) or any fruit juice and leave to swell for twenty minutes.

Dissolve gelatin in a water bath.

Put the berries, yogurt, sugar into the blender bowl, beat everything for fifteen seconds.

Pour the berry-yogurt mixture into another container, add a gelatin solution, mix and leave for twenty minutes.

If you want to make the cake tastier, you can pour in an additional incomplete glass of heavy cream.

Take out the form, pour the base with the filling and put it in the refrigerator for two or three hours.

When the gelatin top is completely set, you can serve.

Homemade cheesecake "Curd and berry"

A very light, slightly sour homemade cheesecake with a hint of cinnamon can be made from ordinary cottage cheese, any frozen or fresh berries, flour and cream. The basis in this recipe will have to be done independently, without store-bought cookies.

Three glasses of white flour;

150 grams of butter;

150 ml cream;

350 grams of store or homemade cottage cheese;

Two glasses of sugar;

Three hundred grams of berries (any);

A little cinnamon powder (on the tip of a knife);

70 ml of water;

Tablespoon of gelatin.

Mix soft, but not melted butter with flour and grind into crumbs.

Pour half a glass of sugar, cinnamon, pour in water and knead a dense dough.

Form the base of the dough in shape, prick with a fork.

Bake for twenty minutes.

Remove the lemon zest with a grater.

Mix a glass of sugar, grated cottage cheese, cream and zest.

Beat the cream with a mixer.

Mix the berries with the remaining sugar, pour in half a glass warm water, boil for ten minutes.

Pour gelatin with water, dissolve according to the instructions and pour into berry jam.

On cooled down sand cake lay out the curd mass.

Then make a berry-gelatin layer.

Leave the dessert to harden overnight in the refrigerator.

Homemade cheesecake "Dietary" on fructose

For girls who are watching their figure, there is a low-calorie cheesecake option. To prepare it, you need fructose cookies, low-fat dairy products and a little starch.

Four hundred grams of fat-free cottage cheese;

150 grams of sugar-free cookies with fructose;

350 grams of natural low-fat yogurt;

Two chicken eggs;

One and a half tablespoons of corn or potato starch;

Three tablespoons of granulated sugar;

Half a lemon;

A quarter cup of clarified apple juice.

Mix cookie crumbs with apple juice without pulp.

Put the mass into a mold, compact, put on the shelf of the refrigerator.

Grate half a lemon.

In a blender, beat yogurt, cottage cheese, lemon.

Add eggs, starch and beat again for about two minutes.

Pour the filling over the sand base and bake at 160 degrees for about an hour.

Turn off the oven, but do not remove the cake.

When the dessert has cooled, send it to the refrigerator for four hours.

When serving, garnish with jam syrup, coconut flakes or almond flakes.

Homemade chocolate cognac cheesecake without baking

Incredible, delicious chocolate dessert with a light cognac note will bring real pleasure. Who would have thought that a great cheesecake at home is so easy to make!

Two hundred grams of ordinary cookies;

Fifty grams of butter;

250 grams of mascarpone;

150 mo cream of the highest fat content;

Three spoons of powdered sugar;

A bar of any chocolate;

Two tablespoons of cocoa powder without sugar;

Two tablespoons of cognac (rum, liquor).

Dissolve the oil without letting it boil.

mix sand crumb With butter.

Put the mixture into a mold, crush into a dense base with a rim.

Melt chocolate with three tablespoons of cream in a water bath.

Beat separately soft cheese, powdered sugar and cream.

Combine cheese creamy mass, chocolate and cognac, mix.

Spread the filling over sand base smooth with a silicone spatula.

Remove the dessert for the night in the refrigerator.

Sprinkle with cocoa and serve.

Homemade Vanilla Cream Cheesecake in a slow cooker

It will take a long time to cook dessert in a slow cooker, but it is worth a try. Optimum temperature, supported by the device, will not allow the delicacy to dry out or burn.

Half a kilo of homemade fatty cottage cheese;

One hundred grams of fresh butter;

Two hundred grams of ordinary store-bought cookies;

Three chicken eggs;

Three spoons of store sour cream;

Three tablespoons of corn or potato starch;

150 grams of granulated sugar;

A teaspoon of baking powder;

One third of a teaspoon of salt;

A sachet of vanilla or vanilla sugar.

Mix cookie crumbs with butter.

Grease the sides of the bowl with butter.

Spread the base over the bowl of the multicooker, crushing it with your hands.

Mix cottage cheese, yolks, sugar with a mixer.

Add salt, vanilla and baking powder, beat again. It is necessary to achieve an airy, homogeneous consistency from the cream.

Beat egg whites until stiff peaks and send to cottage cheese.

Stir the cream with a spoon (not a mixer!).

Pour the cream over the base.

Cook in baking mode for exactly one hour.

Do not open the lid after the beep. The machine will enter the keep warm mode. Keep the dessert in this state for at least two hours.

Open the lid and let the cheesecake cool.

Transfer to a plate, keep in the refrigerator and serve.

Homemade Cranberry Marshmallow Cheesecake with Mascarpone

Marshmallow lovers will love this cheesecake variant. The gelatin top is beautiful and very tasty.

Half a kilo of mascarpone;

Four hundred grams of multi-colored marshmallows;

350 grams of shortbread cookies;

300 ml low-fat milk;

130 grams of butter;

Two hundred grams of cranberry jam;

A teaspoon of gelatin.

Grind crushed cookies with butter.

Seal the crumbs in the form, put in the refrigerator.

Mix half the mascarpone and half the marshmallows (choose marshmallows of the same color).

Set the microwave power to 800 W, hold the soft cheese in the chamber for exactly two minutes. The mixture will swell.

stir cheese mix with a fork, pour in half the milk, stir again.

Squeeze three tablespoons of lemon juice, add to the filling.

Repeat the whole process of making cream with marshmallows of a different color from the remaining half of the ingredients.

Pour the base of the cheesecake, alternating creams of two colors. First, pour three tablespoons of the first cream into the middle, then three tablespoons of the second, and so on.

Put the cake in the refrigerator for three hours.

Dissolve gelatin according to instructions.

Mix gelatin water with cranberry jam.

Pour over cake and refrigerate.

When the jelly has hardened, the cheesecake is ready.

Homemade cheesecake "Melted"

budget but delicious option cheesecake stuffed with melted cheese is unusual and original. The main feature is in quality processed cheese. Viola, Natura, etc. will do.

Three hundred grams of shop cookies;

150 grams of butter;

800 grams of good processed cheese;

220 grams of granulated sugar;

180 grams of store-bought sour cream;

Three chicken eggs.

Prepare a base of cookie crumbs and butter.

Put in a form, send in the cold.

Put the cheese in a container, add sugar, mix with a spoon, then beat with a mixer.

Add eggs, beat again.

Add sour cream, beat the cream a little more.

Do not beat for a long time so that air bubbles do not appear.

On cold base pour cream.

Bake in the oven in a water bath for at least an hour. To do this, place the form with dessert in a larger form filled with water.

Cheesecake is a delicious dessert made with cream cheese.

It is also called a pie or cake. There are many recipes with cottage cheese, ricotta, Philadelphia cheese, cream, but cheesecakes with mascarpone are especially delicious.

fatty cheese perfectly harmonizes with the sand base and in the end it turns out the most delicate delicacy.

Let's cook?

Mascarpone Cheesecake - General Cooking Principles

The basis for the cheesecake is the cake. It can be prepared with or without pastries. For the base, any cookies are crushed, most often shortbread or crackers, the crumbs are combined with butter and a kind of dough is obtained. You do not need to put sugar or other ingredients in it, but if you wish, you can add a little vanilla, cognac, cinnamon. The mass of cookies is laid out by hand on the bottom of the form.

For the mascarpone filling, in addition to cheese, sugar or powder is used, cream is added. If dessert with pastries, then they also go to cream raw eggs. If without baking, then other products can be added to thicken, for example, gelatin, chocolate, starch. Together with mascarpone, other cheeses and cottage cheese can be put in the filling. This will reduce the cost of dessert, help diversify the taste.

Classic cheesecake has no fillers and has light fragrance vanilla. But any recipe can be diversified by adding berries, fruits, nuts, white or dark chocolate. They can also be used for decoration, but it is better to spread fresh berries and fruits on the table before serving the dessert in order to maintain juiciness and an attractive appearance.

Recipe 1: Classic Mascarpone Cheesecake

A variant of a vanilla cheesecake with mascarpone and cream that resembles a soufflé in texture. The filling is tender, airy, melts in your mouth. All ingredients must be kept at room temperature for an hour so that the products combine well.

Ingredients

1 gram vanilla;

200 grams of cream;

500 grams of mascarpone;

150 grams of powder;

100 grams of butter;

200 grams of cookies.

Cooking

1. We crumble cookies finely, you can pass through a meat grinder or ceiling with a rolling pin. Combine with softened butter and mix well. We spread the resulting dough on the bottom of a detachable form, level it and make the sides, send it to the refrigerator and hold until the filling is prepared.

2. Mascarpone knead with powdered sugar, these two products are well connected and do not cause problems.

3. Now carefully add the cream. You need to add a little bit, otherwise lumps may appear.

4. Enter one egg at a time. You can interrupt the yolk with the protein with a fork to make it easier to stir.

5. We put vanillin and finally knead the filling.

6. We wrap the form with cookies with foil on the outside, preferably in two layers, so that water does not get into the cheesecake through the connectors.

7. Spread the filling, level with a spoon.

8. We put the form in a baking sheet, pour in enough water so that it reaches the middle of the side.

9. Bake the cheesecake for 80 to 100 minutes at 160 degrees. Then we take it out, let it cool for half an hour, remove the sides and send the dessert to the refrigerator for at least 4 hours. Then you can remove the bottom, transfer the dessert to a dish and cut portioned pieces.

Recipe 2: No Bake Mascarpone Strawberry White Chocolate Cheesecake

Delicious Recipe cheesecake with mascarpone, which is a must try in the berry season. Used only fresh strawberries, a frozen berry will not work, as it releases a lot of juice. Eggs do not go, it is used to fix the mass White chocolate. Philadelphia cheese is also added to the filling, which gives a creamy taste.

Ingredients

250 grams of "Maria" type cracker;

100 grams of oil;

40 grams of mascarpone;

250 grams of white chocolate;

200 grams creamy philadelphia;

60 grams of cream;

350 grams of strawberries.

Cooking

1. By classical scheme grind the crushed cookies with butter, you can just put everything in a food processor and beat. We line the bottom of the form with the resulting mass, level it with our hands.

2. Chop white chocolate into cubes, send to water bath and melt. Add cream, stir.

3. We combine Philadelphia with mascarpone, mix and gradually introduce the creamy mass with white chocolate. The cream should be homogeneous.

4. Leave half of the strawberries for decoration, cut the second part into slices and send to the cream.

5. We spread the filling in the cheesecake and send the dessert to the refrigerator overnight, cover the top with cling film. Then take out, decorate fresh berries.

Recipe 3: Cheesecake with mascarpone and liqueur cream

Delightful dessert which tastes like tiramisu. The cooking process is long, but the result is worth it. Gentle, airy dessert having pleasant aroma liquor. Also used for base traditional cookies"Savoyardi" ( Lady fingers).

Ingredients

350 grams of mascarpone;

350 grams of Philadelphia cheese;

200 grams of powdered sugar;

40 grams of liquor;

150 grams of cookies;

50 grams of strong espresso;

80 grams of oil.

Cooking

1. Chop the savoiardi, melt the butter and mix everything together. Spread on the bottom of a detachable form, send to the oven for 10 minutes, then cool.

2. Cream cheese mix with mascarpone, add powdered sugar, mix. Pour in the liqueur and espresso in a thin stream, do not stop stirring.

3. We introduce one egg into the cream, mix thoroughly.

4. Spread fragrant stuffing into a blank from savoiardi.

5. Send to the oven, preheated to 100 degrees. We stand 3 hours. Then turn off the oven and let the cheesecake brew for another 2 hours, do not open the door.

6. We send the cooled dessert to the refrigerator for 5 hours.

Recipe 4: No Bake Mascarpone Cherry Cheesecake

original recipe cheesecake with mascarpone based on gelatin. You can use fresh or frozen cherries for cooking. A feature of this dessert is the assembly technique.

Ingredients

300 grams of any cookie;

150 grams of butter;

450 grams of mascarpone;

A glass of sugar;

200 grams of cream;

15 grams of gelatin;

Cherry berries 300 grams;

50 ml cherry juice.

Cooking

1. Mix cherry juice with the same amount of water, add gelatin and leave for 40 minutes. Then heat until the lumps are completely dissolved, but do not let the mass boil.

2. Mix sugar with mascarpone, gradually add cream and melted gelatin, gently knead. Cream is ready!

3. We take out the bones from the cherry.

4. We cover the bottom of the detachable form with parchment, grease the edges with butter and spread half the cream. Then a layer of pitted cherries and stuffing again. But you can just mix the berries with the cheese mass. We remove the dessert for an hour in the refrigerator to solidify the gelatin.

5. Grind cookies, grind with softened butter. Then we spread it on top of the frozen cream and again send the dessert to the refrigerator, now for 5 hours.

6. We take out the form from the refrigerator, cover flat dish and turn over. We remove the form and parchment, decorate the dessert at our discretion.

Recipe 5: Cheesecake with mascarpone and cottage cheese

Mascarpone - not so much cheap product, but cottage cheese will help reduce the cost of dessert. Moreover, a dessert with such a filling turns out to be very tender, reminiscent of a soufflé. You can use any cottage cheese, but it turns out tastier with a fatty product above 6%. Baking recipe.

Ingredients

140 grams of powder;

250 grams of cottage cheese;

250 grams of mascarpone;

170 ml of heavy cream;

230 grams of cookies;

100 grams of butter.

Cooking

1. Mix the grated biscuits with butter, form a lump and send it to the refrigerator while the filling is being prepared.

2. We wipe the cottage cheese through a sieve or interrupt with a blender. It is necessary to grind it so that there are no pieces in the filling.

3. Mix cheese with cottage cheese, add cream and powdered sugar in a spoonful, then beat in one egg at a time. We mix everything.

4. We take out a lump of cookies, lay them out in a detachable form, making a cake. Wrap the mold in foil, leaving the top open.

5. Spread cheese filling.

6. We send the form to the oven. But before that, put it in a baking sheet, pour water into it. We bake a treat for at least an hour at a temperature of 160 degrees. Then turn off the oven and cool the dessert in it without opening the door. We stand the cheesecake for 3 hours in the refrigerator, then take it out of the mold.

Recipe 6: Mascarpone Chocolate Cheesecake

Some desserts are delicious, and some are universal. It's about O chocolate cheesecake from mascarpone. Its taste cannot but please, absolutely everyone likes it and has no opponents. But who doesn't love chocolate? And the addition of cognac will make the cream especially fragrant.

Ingredients

180 grams of cookies;

90 grams of oil;

100 grams of chocolate;

280 grams of mascarpone;

150 grams of cream 30%;

3 spoons of powder;

2 spoons of cognac.

Cooking

1. We make the base of cookies and butter, line the bottom of the mold.

2. Break the chocolate into pieces, put in a bowl and melt in a water bath, add 2 tablespoons of cream, mix.

3. Small portions enter into chocolate mass mascarpone, do not stop stirring.

4. Slightly add cream and powder. The amount of sugar is adjusted to your taste, as the chocolate bar is also quite sweet.

5. Add cognac to the filling, which, if desired, can be replaced with liquor or rum. Or you can exclude it altogether.

6. Put the cheese filling in a mold, cover with cling film and send chocolate cheesecake chill for at least 5 hours.

7. We take out the dessert from the mold, decorate it at our discretion. You can pour over melted chocolate, sprinkle with grated tiles or cocoa powder.

Ideally, when baking a cheesecake, cracks should not form on the surface. But if there are minor defects - it's okay, it will not affect the taste. And fruits and berries will help hide the cracks.

So that when combining mascarpone with cream, grains do not form, the products must have the same temperature. You need to start introducing the cream a little bit at a time, knead well.

When whipping the mascarpone cheesecake filling, it is best not to use a mixer. A large number of air bubbles will make the mass loose and the cheesecake will fail. It is better to mix the filling with an ordinary whisk or fork.

Are bubbles appearing on the surface of the cheesecake? This may be from whipping the stuffing too hard and need to get rid of them so that the top does not become covered with dark spots. To do this, simply pierce the bubbles with a toothpick as they occur.

sweet taste cheesecake goes great with sour berries and fruits. Therefore, when choosing a decoration for a dessert, it is better to give preference to them than to sweet toppings, creams and chocolate.

I baked today very simple and very delicious cheesecake. Mascarpone was not enough, it would not have been enough for a whole dessert, therefore, I made it in half with cottage cheese. The taste turned out amazing.

I also really liked the fact that such a cheesecake is being prepared on hastily. It takes 5-10 minutes to mix the products: cook shortbread dough And cream mass from mascarpone with cottage cheese. And then it is only baked, it does not require your participation. It's very simple. A novice hostess will also get such a cheesecake.

What can be used to make a creamy mass for cheesecake

The main part of the cheesecake consists of a hardened sweet creamy mass, which has a characteristic alluring cheese flavor and a slight saltiness. It can be prepared on the basis of 1 sour dairy product or from a mixture of such products of different types.

If you have a lot of mascarpone, you can make the main cheese part of the cheesecake entirely from this Italian cream. Then the taste of our dessert will be more noble and festive. smooth. And adding cottage cheese to a cheesecake makes the structure cheese pie somewhat grainy. This is also delicious, but the cheesy smoothness gives the dessert chic and more appeal.

I made the cream part of the cheesecake from a mixture of mascarpone and cottage cheese. But there are food substitution options, depending on what you have in the fridge and what you can afford to buy to make the cheesecake.

What to substitute for mascarpone

Not everyone dares to buy expensive mascarpone cream and bake a cheesecake from it. For our cheesecake recipe would ricotta or cottage cheese- yogurt or creamy, without additives (such as Almette). Then you don’t need to add salt to the creamy mass, the cheese is already salty.

Options for the composition of the cream cheesecake base:

1. Mascarpone or curd cheese = 400-450 g;
2. Mascarpone + cottage cheese (either ricotta, fatty fine-grained or creamy thick cottage cheese, or even thick fat sour cream) - equally (200 g of each of the 2 components);
3. Curd cheese + cottage cheese (or ricotta, thick fat sour cream) - equally.

You can slightly change the proportions, but the total weight of cheese and curd products should reach 400-450 g.

Of course, some people cook cheesecakes only from cottage cheese, but then, you see, this is already some kind of or. Also delicious, but not a cheesecake, another dessert.

Cheesecake recipe with mascarpone and cottage cheese

Compound

For the cake (sandy base of the dessert)

• Butter - 100 g;
• Salt - a pinch;
• Egg white - 1 piece (the yolk goes into the cream);
• Flour - about 1 cup (look at the consistency, the dough should become plastic, like slightly melted plasticine. It may take a little less flour or a little more).

For cream base

• Mascarpone - 200 g;
• Fat cottage cheese (I had 5% - very thick and creamy) - 200 g;
• Powdered sugar - 2 tablespoons with a slide;
• Salt - a pinch;
• Eggs - 1 whole + 1 yolk.

How to make a cheesecake

Prepare shortbread

• Take melted or slightly warmed butter. Combine with powdered sugar, salt and protein. Add flour. Ready dough- plastic and oily. Well molded. If you shifted flour and the dough crumbles, add 0.5-1 tablespoon of water and knead again.

Prepare the cream part of the dessert

• Connect all components. Mix until smooth.

Cooking the cheese part of the mascarpone cheesecake with cottage cheese. Mix everything well.

Bake a cheesecake in the oven

• Lubricate a pie mold (I took a silicone one) with a piece of butter (or pour vegetable oil if there is no butter). Spread the dough evenly over the bottom (spread straight, mold in shape) and form the sides.
• Pour the cream base into the formed “basket” of dough.
• Bake the cheesecake in an oven heated to 145-150 degrees C until the dessert sets (I didn’t time it, but not less than 30 minutes, definitely longer). At this point, the short sides of the cheesecake will be browned, and the readiness of the cheese part can be determined by touching the surface with the palm of your hand. If it does not move around and slightly springy, the cheesecake is ready.

Cool the cheesecake

• Cover the finished cheesecake with a towel or foil and cool until room temperature. Only then transfer to dessert dish (hot pie easy to damage when shifting).

You can eat cheesecake right away, but the beamWe cover it and let it stand for 1-3 hours in the refrigerator. In the cold, it will ripen and acquire its characteristic cheese flavor.

Bon appetit!

Slicing the cheesecake

Mascarpone cheesecake with cottage cheese

Cheesecakes according to this recipe

How melted chocolate is made

Here is a photo report of Marina Polyanskaya, who made a cheesecake entirely from mascarpone. The only difference is that in shortcrust pastry It was not a protein, but a whole egg (accidentally). But this is possible, the main thing is that the dough should be of the correct, elastic consistency (just put a little more flour, since the amount of liquid has increased).

Marina also made decorations from melted chocolate and decorated either a cheesecake. To do this, melt the chocolate in a water bath. Then through cream injector or cornet from parchment paper draw patterns on a sheet of parchment (baking paper) or on cling film. When the chocolate hardens, carefully separate the figures from the film and decorate the already cooled dessert with them (otherwise the chocolate will melt and flow again).

How to lay out the dough for the base of the cheesecake - we cover the baking dish with dough and make small sides

Cheesecake in duzhovka

To enjoy amazing and delicious dessert, great solution will cook cheesecake with mascarpone at home. As a result, you can enjoy the most tender pie with delicious cheese filling. This dish will not leave guests and family members indifferent.

How to make mascarpone cheesecake

There are many interesting recipes dessert, so if you don't like one, you can always cook the dish in a different way. Cheesecake with mascarpone, recipe, requires compliance with the following rules:

1. The basis of the dessert is a cake, which is either baked or not. It is made from crushed biscuits mixed with butter. Sugar is not added to the resulting dough, but spices such as cinnamon or vanilla are welcome.
2. The filling is made from mascarpone, in which they put a little sugar or powder, cream.
3. If they are going to bake it, then raw eggs are added to the filling. Otherwise, products such as gelatin, chocolate, starch act as thickeners.

Classic Mascarpone Cheesecake - Recipe

Dessert is prepared traditional recipe, without additives, and in modern ways, diversifying it with berries and nuts. with mascarpone suggests that for the test you need to use shortbread giving the dish original taste. When applying for festive table the cake is optionally decorated with berries and mint leaves, which gives it a sophisticated look.

Ingredients:

• cookies - 200 g;
• butter - 100 g;
• mascarpone - 500 g;
• cream - 200 ml;
• eggs - 3 pcs.;
• powdered sugar - 100 g.

Cooking

1. Crumble biscuits by mixing with butter, which is pre-softened.
2. Put the mass into a mold and refrigerate.
3. Beat cheese with powder, pour in cream, mix.
4. Attach the eggs to the mass.
5. Spread the filling over the crust. Bake 1.5 hours.
6. Keep the cooled cheesecake with mascarpone in the cold for a couple of hours.

Cheesecake without baking with mascarpone - recipe

For those who have a limited amount of time and who cannot devote it to cooking dessert in the oven, there is an easier recipe - no-bake mascarpone cheesecake. The secret of its preparation is the use of gelatin, which acts as a thickener for the ingredients of the dish, after the cake has been kept in the cold for the right time before it hardens.

Ingredients:

• butter - 100 g;
• shortbread cookies - 300 g;
• cream - 200 ml;
• cheese - 500 g;
• gelatin - 20 g;
• sugar - 150 g.

Cooking

1. Soak gelatin for one hour in cold water.
2. Grind cookies, melt butter, mix. Put in the cold.
3. Melt the gelatin. Whip cream with sugar, add cheese. Pour in gelatin.
4. Put the stuffing on the base. Top cheesecake with mascarpone and gelatin can be sprinkled with cocoa.
5. Return the cake to the cold overnight.

Cheesecake with mascarpone and cottage cheese - recipe

Many housewives know another version of the recipe - cheesecake with mascarpone and cottage cheese. The last of the components is used when they want to make more a budget option dessert. For this purpose, expensive mascarpone cheese is diluted with cottage cheese. The result is a dish that has exquisite taste, but is less expensive than the classic one.

Ingredients:

• cottage cheese - 300 g;
• mascarpone - 300 g;
• powdered sugar - 150 g;
• eggs - 4 pcs.;
• cookies - 300 g;
• cream - 200 ml;
• butter - 150 g.

Cooking

1. Grind cookies with butter, wrap in cling film, send to the cold.
2. Rub cottage cheese through a sieve, mix with cheese. Add cream, powder, and eggs - one at a time.
3. Roll out the dough and put into shape. Distribute the filling on top.
4. In the oven, bake a cheesecake with mascarpone for about an hour. Cool, hold in the cold for 3 hours.

Another way to diversify the taste ready meal is to cook a cheesecake with mascarpone at home with the addition of ricotta. Taste qualities desserts are somewhat different compared to classic recipe, since the filling contains not only mascarpone, but also another kind of dairy product that many housewives like.

Ingredients:

• ricotta - 300 g;
• mascarpone - 300 g;
• powdered sugar - 150 g;
• eggs - 4 pcs.;
• cookies - 300 g;
• cream - 200 ml;
• butter - 150 g.

Cooking

1. Cookies, crushed with butter, mix and cool.
2. Make the filling from the rest of the ingredients, place it on the dough.
3. Cheesecake with mascarpone and ricotta bake for about an hour, cool, refrigerate for about 3 hours.

Chocolate Cheesecake with Mascarpone - Recipe

TO universal desserts, which are liked by all family members, applies with mascarpone. To add flavor to the dish, some housewives add a spoonful of cognac to its composition. This gives the cake a piquancy and unique taste. refined taste. As alternative you can use other drinks, liquor or rum.

Ingredients:

• cookies - 200 g;
• chocolate - 150 g;
• mascarpone - 300 g;
• butter - 100 g;
• cream - 200 ml;
• cognac - 1 tbsp. l.

Cooking

1. Mix cookies and butter, make a base and refrigerate.
2. Melt chocolate and mix with cream.
3. Add cheese and cognac.
4. Put the base in the form, and on it - the filling. Refrigerate cheesecake with mascarpone cheese for 5 hours.

An excellent end to a festive or family dinner will be a mascarpone cheesecake in the oven with sour cream. The list of components is almost identical to that given in the recipes above, and the cooking procedure is similar. The difference is that sour cream is used as an additional component, giving the dish tenderness.

Ingredients:

• sour cream - 450 ml;
• cookies - 200 g;
• butter - 100 g;
• mascarpone - 500 g;
• cream - 200 ml;
• eggs - 3 pcs.;
• powdered sugar - 100 g.

Cooking

1. Make a filling of cheese, sour cream, cream, powder, eggs.
2. Put the filling on the dough.
3. Cheesecake with mascarpone bake for about an hour, cool.

New York Cheesecake with Mascarpone - Recipe

At home, you can easily cook from mascarpone. Anyone who has tried an amazing dessert will be happy to taste it again and again, and for those who have not had time to taste the famous delicacy, you should cook it yourself and make sure of its extraordinary taste. The lemon zest added to the composition will add piquancy to the dish.

Ingredients:

• mascarpone - 500 g;
• cream - 450 ml;
• eggs - 3 pcs.;
• powdered sugar - 200 g;
• lemon - 1 pc.;
• classic cookies - 250 g;
• butter - 100 g.

Cooking

1. Mix cookies and butter, create a dense cake. Bake 10 minutes. Let cool.
2. Mix cheese, powder, eggs. Pour in the cream and add the lemon zest. Distribute the mass over the cake.
3. Bake a cheesecake with mascarpone cheese for an hour. Cool, refrigerate for 12 hours.

When they want to make a nutritious and tender pie, they remember the cheesecake with mascarpone cheese, to which bananas are added. The cooking process does not differ in difficult moments, the main thing is to distribute the filling over the cake smoothly, otherwise cracks will appear in it later. Bananas are attached directly to the filling, having previously rubbed well.

Ingredients:

• bananas - 2 pcs.;
• cookies - 200 g;
• butter - 100 g;
• mascarpone - 500 g;
• cream - 200 ml;
• eggs - 3 pcs.;
• powdered sugar - 100 g.

Cooking

1. Grind the cookies with butter, cool.
2. Make a filling of bananas, cheese, cream, powder, eggs.
3. Put the filling on the dough.
4. Cheesecake with mascarpone bake for an hour, cool.

When there is one at home Appliances, like a slow cooker, you can easily cook with mascarpone. When preparing a dessert, you should only remember about high calorie, this important nuance it is recommended to take into account people who adhere to strict diet. For festive feast cheesecake will have to be just in time and will become worthy decoration table.