Cheesecake with mascarpone - embodies tenderness and creaminess, and its rich yet delicate flavor is mesmerizing from the first bite.
00:00 - Introduction
00:09 - Grinding the ingredients for the base
01:04 - Forming the base
01:30 - Whipping cream for the filling
02:12 - Forming the cheesecake for baking. Serving.
⏱ Cooking time - 2 hours overall. Includes 30 minutes of preparation and cooking + 1 hour 30 minutes unattended.
🥣 Ingredients:
For the basics:
✔ 180 g shortbread cookies or graham crackers
✔ 50 g almonds
✔ 30 g sugar
✔ 80 g unsalted butter
✔ 1 lemon (zest)
✔ pinch of salt
For the stuffing:
✔ 250 g mascarpone
✔ 350 g heavy cream (33%+)
✔ 100 g sugar
✔ 5 ml vanilla essence
Decorations and toppings (optional):
✔ favorite jam or jam
✔ lemon curd
✔ fresh fruit and berries
🍳How to cook:
1️⃣ Grind the shortbread cookies, add the blanched almonds, sugar, grated zest of one lemon and a pinch of salt in a food processor until crumbly. Add the melted butter to the crumble mixture and stir.
2️⃣ Spread the crumble in a parchment-lined mold with a removable bottom, tamp it down and make a border about 3 cm high around the edges. Bake at 180°C (350°F) for 12-15 minutes until golden. Remove from the oven and allow to cool completely.
3️⃣ Combine the cold cream and sugar, beat with a mixer until soft peaks. Add vanilla extract and mascarpone, mix with mixer for about a minute.
4️⃣ Spread the filling over the base, smooth it out and put the cheesecake in the refrigerator for 1 hour. After the time has passed, take the cheesecake out and cover the top with jam or curd and leave it in the fridge for another 30 minutes. Carefully remove the cheesecake from the mold and serve.
🔗 Full recipe and more detailed description of the process - at the bayevskitchen.com/mascarpone-cheescake/
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