Cheesecake with Mascarpone and Ricotta on Cream
Baking and Desserts • European
Description
This cheesecake is not very sweet, but you can adjust the sugar to your taste; you can make it sweeter... and don't forget to drizzle it with berry sauce...
Ingredients
- Mascarpone Cheese Unagrande 10 oz
- 33% Cream 10 fl oz
- Ricotta cheese 10 oz
- Farm fresh eggs 3 pieces
- Shortcrust Cake Mix 10 oz
- Sugar 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Place the shortcrust pastry in the mold and press it down well (I have a 20 cm mold), prick it with a fork several times, and bake in the oven for 15 minutes. Remove and let cool.
Step 3
Wrap the bottom and sides of the mold tightly with foil.
Step 4
While the crust is baking, prepare the cream: mix the ricotta, mascarpone, cream, and sugar with a whisk until smooth, trying not to whip too quickly to avoid excess bubbles. Gradually add the eggs one at a time, mixing well with the whisk each time.
Step 5
Pour the cream onto the cooled crust and tap the mold on the table a couple of times to release any trapped air.
Step 6
Place the foil-wrapped mold with the future cheesecake into a larger mold, and fill the larger mold with boiling water to about 3 cm (approximately) and bake for 1 hour 20 minutes at 355°F.
Step 7
You can vary the baking time; just keep an eye on it. Gently touch the mold; if the center is 'jiggly' and the top is a nice golden color, it's time to take it out. You can cool it in the oven, then refrigerate for 12 hours.
Step 8
It is easy to remove from the mold if you run a knife between the cheesecake and the mold while the cheesecake is still warm.
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