Classic Cheesecake with Mascarpone
Baking and Desserts • European
Description
*The amount of cookies can vary depending on how thick you want the crust to be. **If your oven has the option to control the top and bottom grill, it’s better to turn on only the bottom one to prevent the top of the cheesecake from burning. ***After baking, the center of the cheesecake may wobble slightly; this is normal, it will set a little later.
Ingredients
- Mascarpone Cheese Unagrande 15 oz
- Sour Cream 15 oz
- Chicken Egg 3 pieces
- Vanilla salt 5 teaspoons
- Sugar ½ glasses
- Butter 5 oz
- "Jubilee Cookies" 10 oz
- Ground Cinnamon 1 tablespoon
- Fresh Berries 5 oz
Step-by-Step Guide
Step 1
Crush the cookies into crumbs and mix with melted butter and cinnamon.
Step 2
Spread the resulting mixture along the sides of a springform pan to create a base and edges about 2.5–3 centimeters high.
Step 3
Place in the refrigerator while preparing the cheese.
Step 4
In a separate bowl, beat the mascarpone cheese and sour cream with a mixer. Add the eggs. Then gradually add the sugar and vanilla.
Step 5
Pour the filling into the mold and spread it evenly.
Step 6
Wrap the bottom of the pan in foil (to prevent water from getting in) and place it in a larger, deeper container filled with water. The water should reach about halfway up the sides of the cheesecake pan.
Step 7
Place the cheesecake in the oven for 60 minutes at a temperature of 320°F.
Step 8
After an hour, remove the cheesecake from the oven and let it sit at room temperature on the warm stove until it cools down. Then, place it in the refrigerator overnight.
Step 9
Optionally, decorate the cheesecake with fresh berries, mint, or anything else to your taste.
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