Mascarpone cheesecake with pastries

8 servings
3 hours 30 min

How to make Cheesecake with mascarpone with baking? Traditionally, cheesecake is prepared on a cake from crushed shortbread cookies. But it is not much more difficult to cook a real sand base, but it will turn out tastier. So, in a bowl, sift the flour, add the softened butter, baking powder for dough, a pinch of salt and sugar.

Drive in the washed chicken egg. And stir the dough until smooth. Adjust the amount of flour as needed: the dough should be collected in a ball, but not too dense. Note that shortbread dough cannot be kneaded for a long time, otherwise the finished product will be too dense.

Form a ball from the dough, cover the bowl with cling film and place in the fridge for one hour.

Then remove the dough from the fridge and spread it out in a baking tin, leaving the side about four centimetres high. The bottom of the mold must be pre-greased with butter or sunflower oil. Cover the base with a fork, cover with parchment and pour peas or beans inside. Bake the base for fifteen minutes in an oven preheated to 200 degrees. The time and temperature are approximately. After baking, cool completely.

Combine mascarpone with powdered sugar and vanilla sugar. Stir until smooth. Mascarpone will become almost liquid, this is normal.

One at a time, inject all the eggs, stirring the mixture thoroughly with a regular whisk. It is better not to use the mixer, as air bubbles are completely useless when baking cheesecake.

Add the fatty sour cream to the mixture. The fatter and thicker, the better and tastier.

Pour the filling onto the previously baked cooled bark. Turn the oven on 10-15 degrees 150 minutes before baking. Bake cheesecake at 150 for an hour and a half. Since the ovens are different for everyone, it is possible that the baking time and temperature will differ from those indicated by me. After an hour from the start of baking, you need to make sure that the surface of the pie does not crack and in no case starts browning. Cover the top with foil as needed.

By the end of the baking time, the filling will rise with a cap and will be very soft and slightly springy. Closer to the edges of the form, the dessert will grab, and in the center it should be very soft. This is the signal for the end of baking. Turn off the heat and leave the cheesecake in the oven with the door open until cool completely. Then remove it from the oven and refrigerate (best overnight). Enjoy your meal!