Mascarpone cheesecake

This mascarpone cheesecake is extremely quick and easy to make. It combines a mild mascarpone texture with a grit cottage cheese. The cake is perfect for the family dinner table and for special occasions.

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The thought of making this mascarpone cheesecake came to me just a day before a planned weekend away with the family. I had to tackle a daunting task. As the purpose was to celebrate my birthday, having a cake seemed to be a necessary detail of the upcoming trip. However, such a dessert did not seem compatible with the outing format.

In short, I needed something easy to make, but suitable for a birthday. The sweet tooth inside me demanded a rich and dense texture for the dessert, my travel buddies, I thought, would favor curd or mascarpone dessert, and would oppose any non-baked cake. My task was to tune it all.

That’s how the biscuit-based baked curd and the mascarpone cheese cake was born.

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At first glance, the cake is very similar to those that could be found in some coffee shops in the city center. They are also usually not baked, although often flavored with ricotta, or made entirely of mascarpone.

I chose cottage cheese. On the one hand, for a very rational reason: mascarpone cheese seemed to be extremely expensive for a small cake. On the other hand, I knew I would get more decency with such a move.

Also, cottage cheese pies fascinate me with their richness, with a strong taste and texture in each bite. Flavored with a variety of bakery spices, lemon, cinnamon, oranges, fresh or dried fruits, and berries, these cakes conquer the heart of even the greatest critic.

This cake is no exception. It is made extremely simple. First of all, the biscuits are grounded. I use plain, square biscuits, try to search for as little sweet as possible, I leave the responsibility for it to the pie filling, and the least bitter. For example, nuts or caramel-flavored cookies. The biscuit crumbs are mixed with melted butter and covered with a baking sheet lined with baking paper.

The curd is rubbed, mixed with mascarpone cheese and other cake ingredients. Once placed in the oven, the cake warms until the pan is no longer flaky when you move the tin. It tastes better when cooler, or the next day, perfect with fresh berries or frozen strawberry jam, ice cream.

How to make this Mascarpone cheesecake?

When preparing the base of the cake, crush the cookies to a crumb. Melt the butter and mix with the crumb. Cover the pan with baking paper and add crumbs. Shape the base of the cake.

Add cottage cheese, mascarpone cheese, granulated sugar, vanilla sugar, salt, also lemon or orange juice, and mix everything well.

Add the egg to the cottage cheese and mascarpone dough, mix it well. Do the same with white cream.

Pour pie filling into the baking tin on the prepared biscuit base and smooth it with a plastic spatula.

Bake it for about 90 minutes in a preheated oven at 165 degrees. Serve cool, preferably the next day.

Atnaujinta 2020-11-17