Mascarpone Cheesecake on Homemade Shortbread

The most delicate, delicious, beautiful cake for a holiday or for tea. Mascarpone cheesecake with baking on a simple homemade shortbread base with the addition of Italian mascarpone cheese has a delicate soufflé consistency and a pleasant vanilla aroma. Treat yourself and your loved ones!
cook time: 3h 30 min
Isla Thatcher
Mascarpone Cheesecake on Homemade Shortbread

Nutrition Facts (per serving)

340
Calories
22g
Fat
29g
Carbs
6g
Protein

Ingredients (8 portions)

For the base:

Salt 0.5 tsp
Sugar 5 tbsp
Wheat flour 6 tbsp
Butter 60 g
Eggs 1 pc
Baking powder 0.5 tsp

For filling:

Eggs 3 pc
Sour cream 2 tbsp
Powdered sugar 80 g
Vanilla sugar 1 tsp
Mascarpone 250 g

Recipe instructions

Step 1

Step 1
How to make Mascarpone Cheesecake with baked goods? Traditionally, cheesecake is made on a crust made from crushed shortbread cookies. But preparing a real sand base is not much more difficult, and it will turn out tastier. So, sift the flour into a bowl, add softened butter, baking powder, a pinch of salt and sugar.

Step 2

Step 2
Beat in a washed chicken egg. And stir the dough until smooth. Adjust the amount of flour as necessary: the dough should come together into a ball, but not be too dense. Please note that shortbread dough cannot be kneaded for a long time, otherwise the finished product will be too dense.

Step 3

Step 3
Form the dough into a ball, cover the bowl with cling film and refrigerate for one hour.

Step 4

Step 4
Then remove the dough from the refrigerator and spread it into the baking dish, leaving a border of about four centimeters high. The bottom of the mold must first be greased with butter or sunflower oil. Prick 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. Time and temperature are approximate. Cool completely after baking.

Step 5

Step 5
Combine mascarpone with powdered sugar and vanilla sugar. Stir until smooth. The mascarpone will become almost liquid, this is normal.

Step 6

Step 6
Add all the eggs one at a time, thoroughly mixing the mixture with a regular whisk. It is better not to use a mixer, since air bubbles are absolutely useless when baking cheesecake.

Step 7

Step 7
Add heavy sour cream to the mixture. The fattier and thicker, the better and tastier.

Step 8

Step 8
Pour the filling onto the previously baked, cooled crust. Turn on the oven at 150 degrees 10-15 minutes before baking. Bake the cheesecake at 150 for an hour and a half. Since everyoneʼs oven is different, 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 does not begin to brown in any way. Cover the top with foil if necessary.

Step 9

Step 9
By the end of the baking time, the filling will rise like a cap and will be very soft and slightly springy. The dessert will set closer to the edges of the mold, but in the center it should be very soft. This is a signal for the end of baking. Turn off the heat and leave the cheesecake in the oven with the door open until it cools completely. Then remove it from the oven and refrigerate (preferably overnight). Bon appetit!

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