American cheesecake with ladyfingers and mascarpone

Ingredients for 1 servings:

• 250 g ladyfingers
• 125 g butter, soft
• 1 egg(s)
• 6 eggs
• 250 g sugar
• 500 g mascarpone
• 400 g cream cheese
• 250 g sour cream
• 125 ml cream
• 1 lemon(s), juice
• 1 vanilla pod(s)
• 75 g flour

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours 40 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 6 hours 40 minutes

A moist cheesecake – makes about 16 slices.

Preheat the oven to 200°C. Crush the sponge fingers in the sealed package with a rolling pin. In a bowl, mix the crushed sponge fingers with the softened butter, sugar, and one egg to form a dough. Chill the dough in the refrigerator for 20-30 minutes. Roll out the dough in flour and line the bottom and 3/4 of the way up the sides of the cake tin with the dough. Place the springform pan with the dough in the refrigerator. In a large bowl, whisk together the eggs, sugar, and lemon juice until smooth. Mix the cream cheese, sour cream, mascarpone, whipping cream, vanilla bean seeds, and flour with a mixer at medium speed until smooth. Caution: Only use the medium speed on the mixer, otherwise the mixture will be too fluffy. Remove the springform pan from the refrigerator and pour the filling into the pan. Make sure the filling doesn’t make any holes in the bottom. Let it rest for about 10 minutes. Place the springform pan in the oven and bake the cake for 15 minutes at 200°C. After 15 minutes, reduce the temperature to 135°C and bake for another hour. After baking, turn off the oven completely and let the cake rest in the closed oven for 2 hours. Then refrigerate the cake for at least 2 hours. Optionally, garnish the cake with strawberries, cherries, and a glaze.