Cheesecake classic with mascarpone

10 servings
1 hour 40 min

So we take shortbread and butter.

Grind the cookies in a blender.

Mix the cookies with soft butter. We take the form, cover it with paper. put cookies on the bottom and on the sides. I have a form of 24cm but it is better to take 26-28cm. because the filling did not enter all of me. We will kill the workpiece in the refrigerator.

And we will deal with the filling. Let's prepare the products. Instead of mascarpone, you can take Philadelphia or Almette, or cottage cheese. We will divide the eggs into yolks and squirrels. Beat the squirrels into a lush foam.

Beat the mascarpone with a mixer with sour cream and add all other products. Lemon zest, lemon juice, sugar, baking powder, yolks, starch. We mix everything at low mixer speeds. It is impossible to interfere for a very long time, otherwise many bubbles will form.

We intervene the whipped proteins neatly with a shoulder blade.

We pour our mass onto cookies. Put preheated to 150 degrees in the oven for 1 hour 20 minutes. Sometimes cheesecakes are prepared in a water bath. To do this, wrap the mold with foil and put in another large mold, where hot water is poured to the middle of the mold. Then bake for 15 minutes at 200 gr then for another hour at 110 gr.

The finished cheesecake should flutter slightly in the middle, but not much. Turn off the oven, open the door and leave it for an hour. We clean the cooled cheesecake in the refrigerator for the night. The middle will drop, it's not scary. Sprinkle the ready with icing sugar. Enjoy your meal.