John Myers
Cheesecake with Mascarpone
The perfect cheesecake with mascarpone recipe with a picture and simple step-by-step instructions.
- 180 g Sifted flour
- 2 piece Lemons untreated
- 240 g Sugar
- 2 packet Vanilla sugar
- 1 pinch Salt
- 100 g Butter
- 3 Egg yolk
- 500 g Lowfat quark
- 1 cups Mascarpone 500gr.
- 5 Eggs
- 4 tablespoon Whipped cream
- Wash the lemons and finely grate the peel 1/4 of the lemon peel, 150 g flour, 100 g sugar, 1 packet of vanilla sugar, 1 pinch of salt, cold butter Knead in flakes and 1 egg yolk to form a smooth dough. Wrap in foil and place in the refrigerator for about 30 minutes.
- Only grease the bottom of a springform pan (26 cm) and dust with flour. Roll out the dough on the springform pan base. Prick the dough several times with a fork. Place the edge of the springform pan around the base. Bake in a preheated oven to 200 ° C for 15-20 minutes. Let cool in shape.
- Squeeze the lemon juice with the remaining lemon peel, quark, mascarpone, remaining sugar and vanilla sugar, 1 pinch of salt, remaining egg yolk, eggs, whisk cream and remaining flour until smooth. Pour the very liquid quark mass onto the prebaked shortcrust pastry base and bake in the preheated oven to 250 ° C for about 10 minutes. Then turn down the temperature and bake the cake for another 2 hours at 125 ° C. At the end of the baking time, if necessary, cover the cake with a little parchment paper. Dust the edge with powdered sugar if necessary. To prevent the cake from collapsing, leave to cool in the oven (leave the door ajar / crack).
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