Cheesecake is a delicious dessert made with cream cheese.
It is also called a pie or cake. There are many recipes with cottage cheese, ricotta, Philadelphia cheese, cream, but cheesecakes with mascarpone are especially tasty.
fatty cheese perfectly harmonizes with the sand base and in the end it turns out the most delicate delicacy.
Let's cook?
Mascarpone Cheesecake - General Cooking Principles
The basis for the cheesecake is the cake. It can be prepared with or without pastries. For the base, any cookies are crushed, most often shortbread or crackers, the crumbs are combined with butter and a kind of dough is obtained. You do not need to put sugar or other ingredients in it, but if you wish, you can add a little vanilla, cognac, cinnamon. The mass of cookies is laid out by hand on the bottom of the form.
For the mascarpone filling, in addition to cheese, sugar or powder is used, cream is added. If dessert with pastries, then they also go to cream raw eggs. If without baking, then other products can be added to thicken, for example, gelatin, chocolate, starch. Together with mascarpone, other cheeses and cottage cheese can be put in the filling. This will reduce the cost of dessert, help diversify the taste.
The classic cheesecake has no toppings and has a light vanilla flavor. But any recipe can be diversified by adding berries, fruits, nuts, white or dark chocolate. They can also be used for decoration, but fresh berries and fruits are best laid out before serving the dessert on the table in order to maintain juiciness and an attractive appearance.
Recipe 1: Classic Mascarpone Cheesecake
Option vanilla cheesecake with mascarpone and cream, which in structure resembles a soufflé. The filling is tender, airy, melts in your mouth. All ingredients need to withstand an hour at room temperature so that the products are well connected.
Ingredients
1 gram vanilla;
200 grams of cream;
500 grams of mascarpone;
150 grams of powder;
100 grams of butter;
200 grams of cookies.
Cooking
1. We crumble cookies finely, you can pass through a meat grinder or ceiling with a rolling pin. Combine with softened butter and mix well. We spread the resulting dough on the bottom detachable form, level and make sides, send to the refrigerator and hold until the filling is prepared.
2. Mix mascarpone with powdered sugar, these two products combine well and do not cause problems.
3. Now carefully add the cream. You need to add a little bit, otherwise lumps may appear.
4. Enter one egg at a time. You can interrupt the yolk with the protein with a fork to make it easier to stir.
5. We put vanillin and finally knead the filling.
6. We wrap the cookie sheet with foil on the outside, preferably in two layers, so that water does not get into the cheesecake through the connectors.
7. Spread the filling, level with a spoon.
8. We put the form in a baking sheet, pour in enough water so that it reaches the middle of the side.
9. Bake the cheesecake for 80 to 100 minutes at 160 degrees. Then we take it out, let it cool for half an hour, remove the sides and send the dessert to the refrigerator for at least 4 hours. Then you can remove the bottom, put the dessert on a dish and cut into portions.
Recipe 2: No Bake Mascarpone Strawberry White Chocolate Cheesecake
Delicious Recipe cheesecake with mascarpone, which is a must try in the berry season. Used only fresh strawberries, a frozen berry will not work, as it releases a lot of juice. Eggs do not go, it is used to fix the mass White chocolate. Philadelphia cheese is also added to the filling, which gives a creamy taste.
Ingredients
250 grams of "Maria" type cracker;
100 grams of oil;
40 grams of mascarpone;
250 grams of white chocolate;
200 grams of creamy Philadelphia;
60 grams of cream;
350 grams of strawberries.
Cooking
1. According to the classical scheme, grind the crushed cookies with butter, you can simply put everything in a food processor and beat it. We line the bottom of the form with the resulting mass, level it with our hands.
2. Chop white chocolate into cubes, send to water bath and melt. Add cream, stir.
3. We combine Philadelphia with mascarpone, mix and gradually introduce the creamy mass with white chocolate. The cream should be homogeneous.
4. Leave half of the strawberries for decoration, cut the second part into slices and send to the cream.
5. We put the filling in the cheesecake and send the dessert to the refrigerator overnight, cover the top cling film. Then take out, decorate fresh berries.
Recipe 3: Cheesecake with mascarpone and liqueur cream
Delightful dessert which tastes like tiramisu. The cooking process is long, but the result is worth it. Gentle, airy dessert having a pleasant aroma of liquor. Also used for base traditional cookies"Savoyardi" ( Lady fingers).
Ingredients
350 grams of mascarpone;
350 grams of Philadelphia cheese;
200 grams of powdered sugar;
40 grams of liquor;
150 grams of cookies;
50 grams of strong espresso;
80 grams of butter.
Cooking
1. Chop the savoiardi, melt the butter and mix everything together. Spread on the bottom of a detachable form, send to the oven for 10 minutes, then cool.
2. Mix cream cheese with mascarpone, add powdered sugar, mix. Pour in the liqueur and espresso in a thin stream, do not stop stirring.
3. We introduce one egg into the cream, mix thoroughly.
4. We spread the fragrant filling into the savoiardi blank.
5. Send to the oven, preheated to 100 degrees. We stand 3 hours. Then turn off the oven and let the cheesecake brew for another 2 hours, do not open the door.
6. We send the cooled dessert to the refrigerator for 5 hours.
Recipe 4: No Bake Mascarpone Cherry Cheesecake
original recipe cheesecake with mascarpone based on gelatin. You can use fresh or frozen cherries for cooking. A feature of this dessert is the assembly technique.
Ingredients
300 grams of any cookie;
150 grams of oil;
450 grams of mascarpone;
A glass of sugar;
200 grams of cream;
15 grams of gelatin;
Cherry berries 300 grams;
50 ml cherry juice.
Cooking
1. Mix cherry juice with the same amount of water, add gelatin and leave for 40 minutes. Then heat until the lumps are completely dissolved, but do not let the mass boil.
2. Mix sugar with mascarpone, gradually add cream and melted gelatin, gently knead. Cream is ready!
3. We take out the bones from the cherry.
4. We cover the bottom of the detachable form with parchment, grease the edges with butter and spread half the cream. Then a layer of pitted cherries and stuffing again. But you can just mix the berries with the cheese mass. We remove the dessert for an hour in the refrigerator to solidify the gelatin.
5. Grind cookies, grind with softened butter. Then we spread it on top of the frozen cream and again send the dessert to the refrigerator, now for 5 hours.
6. We take out the form from the refrigerator, cover with a flat dish and turn over. We remove the form and parchment, decorate the dessert at our discretion.
Recipe 5: Cheesecake with mascarpone and cottage cheese
Mascarpone is not a very cheap product, but cottage cheese will help reduce the cost of dessert. Moreover, a dessert with such a filling turns out to be very tender, reminiscent of a soufflé. You can use any cottage cheese, but it turns out tastier with a fatty product above 6%. Baking recipe.
Ingredients
140 grams of powder;
250 grams of cottage cheese;
250 grams of mascarpone;
170 ml heavy cream;
230 grams of cookies;
100 grams of butter.
Cooking
1. Mix the grated biscuits with butter, form a lump and send it to the refrigerator while the filling is being prepared.
2. We wipe the cottage cheese through a sieve or interrupt with a blender. It is necessary to grind it so that there are no pieces in the filling.
3. Mix cheese with cottage cheese, add cream and powdered sugar in a spoonful, then beat in one egg at a time. We mix everything.
4. We take out a lump of cookies, lay them out in a detachable form, making a cake. Wrap the mold in foil, leaving the top open.
5. We spread the cheese filling.
6. We send the form to the oven. But before that, put it in a baking sheet, pour water into it. We bake a treat for at least an hour at a temperature of 160 degrees. Then turn off the oven and cool the dessert in it without opening the door. We stand the cheesecake for 3 hours in the refrigerator, then take it out of the mold.
Recipe 6: Mascarpone Chocolate Cheesecake
Some desserts are delicious, and some are universal. It's a chocolate mascarpone cheesecake. Its taste cannot but please, absolutely everyone likes it and has no opponents. But who doesn't love chocolate? And the addition of cognac will make the cream especially fragrant.
Ingredients
180 grams of cookies;
90 grams of oil;
100 grams of chocolate;
280 grams of mascarpone;
150 grams of cream 30%;
3 spoons of powder;
2 spoons of cognac.
Cooking
1. We make the base of cookies and butter, line the bottom of the mold.
2. Break the chocolate into pieces, put in a bowl and melt in a water bath, add 2 tablespoons of cream, mix.
3. In small portions, enter into chocolate mass mascarpone, do not stop stirring.
4. Slightly add cream and powder. The amount of sugar is adjusted to your taste, as the chocolate bar is also quite sweet.
5. Add cognac to the filling, which, if desired, can be replaced with liquor or rum. Or you can exclude it altogether.
6. Put the cheese filling in a mold, cover with cling film and send the chocolate cheesecake to cool for at least 5 hours.
7. We take out the dessert from the mold, decorate it at our discretion. You can pour over melted chocolate, sprinkle with grated tiles or cocoa powder.
Ideally, when baking a cheesecake, cracks should not form on the surface. But if there are minor defects - it's okay, on palatability it won't be reflected. And fruits and berries will help hide the cracks.
So that when combining mascarpone with cream, grains do not form, the products must have the same temperature. You need to start introducing the cream a little bit at a time, knead well.
When whipping the mascarpone cheesecake filling, it is best not to use a mixer. A large number of air bubbles will make the mass loose and the cheesecake will fail. It is better to mix the filling with an ordinary whisk or fork.
Are bubbles appearing on the surface of the cheesecake? This may be from whipping the stuffing too hard and need to get rid of them so that the top does not become covered with dark spots. To do this, simply pierce the bubbles with a toothpick as they occur.
The sweet taste of cheesecake goes well with sour berries and fruits. Therefore, when choosing a decoration for a dessert, it is better to give preference to them than to sweet toppings, creams and chocolate.
There are a lot of options for making cheesecake: from classic recipes to adaptations using, for example, regular cottage cheese instead of mascarpone.
I decided to try one of the classic cheesecake recipes. In it, I use 500 grams of mascarpone cheese, but you can take it 50/50 with Philadelphia cheese - it will also turn out very tasty. Also, part of the mascarpone can be replaced with heavy cooking cream.
I'll start by making the base for the cheesecake. I decided to make the base not from dough, but from cookies. I took the most common biscuits "For tea" (you can take "Anniversary" or the like). If the scales didn’t lie to me, 200 grams of such cookies are 18 things.
I grind cookies into small crumbs. You can twist it in a meat grinder, you can use a combine or a blender bowl. I used a blender.
I melt the butter and pour the cookie crumbs into it.
Thoroughly mix the mixture.
Grease a cheesecake pan with butter and line with parchment paper. It is better to take a detachable form and not very large - 20 centimeters in diameter. I, unfortunately, have a large form - 24 centimeters, so with the amount of ingredients that I took, the cheesecake turned out to be low.
I spread the mixture of butter and cookies on the bottom and tamp everything well. I did not begin to form the sides (only the bottom), since the cake turns out to be quite dense and, in general, does not need sides.
We send the form with the base to the oven preheated to 190 degrees for 5 minutes.
When the base is baked, take it out and let it cool down a bit. Reduce the heat in the oven to 160 degrees.
Now mascarpone cheese. You can take any, I took just such a jar (photo below).
I spread the mascarpone in a bowl, break the eggs there, pour sugar and vanilla sugar.
Thoroughly mix the filling. You can use a blender. If you are replacing mascarpone with cream, then be careful with the blender - the cream can be easily "overwhipped", then it will peel off.
Pour the filling onto the cooled cookie base and send it to the oven to bake for about 50-60 minutes at 160 degrees.
The cheesecake will rise a little while baking, but when you take it out of the oven, it will settle - this is quite normal. Even more I will say - it should be so.
After baking, leave the cheesecake to cool in the mold for about half an hour, then carefully separate it from the walls of the mold with a knife and remove it. I didn’t completely remove the cheesecake from the mold (the bottom remained) - I was afraid to destroy it.
Once the cheesecake has cooled to room temperature, it's a good idea to refrigerate it for at least an hour.
It turns out very tasty and tender cheesecake with a subtle creamy note.
Despite the seemingly small size, the cheesecake is very nutritious.
Cooking time: PT01H30M 1h 30m
Well, I said that after the first, peach cheesecake (recipe with step by step photo you can look at the base on cottage cheese, will I definitely break through on a cheesecake with mascarpone? It broke through. Frankly, two weeks ago it broke through. There was no time to brag about the result. The process of preparing the first product is practically the same as the process of the second. However, there is nuances. Who is attentive - will notice))
Ingredients: 245 g Lyubyatovo cookies (Baked milk), 110 g butter, 400 g mascarpone cheese (Russian-made, very inexpensive), 200 ml cream (25% fat), 150 g sugar, 20 g gelatin, a few pieces of strawberries, packaging of strawberry jelly.
Preparation: at the bottom of a detachable form I lay baking paper, which I grease with 10 g of butter. I cut off the excess paper.
I dilute according to the instructions (everything is detailed on the package) 20 g of gelatin with water and let it swell for 30 minutes.
I put the cookies in a plastic bag and roll them with a rolling pin until fine crumbs form.
I melt 100 g of butter and mix with crumbs.
The resulting mass is laid out evenly along the bottom of the mold, tamped with a glass and sent to the refrigerator. And here - first clue:
last time there was a reservation that the biscuit base (then it was chocolate) was quite hard. This time I rammed it without fanaticism, as the authors of other similar recipes recommend. Due to this, the layer turned out to be higher (not by much), but also less dense.
Gelatin, soaked in water, stir and put on fire. I heat (do not bring to a boil!), Stir, bring to complete dissolution.
I whip sugar, cream (this time without vanilla, which I regretted a little later. It turned out to be painfully delicate, neutral taste, I personally didn’t have enough smell).
Now the cream and mascarpone must be mixed until smooth. And here is second nuance: to make it easier to achieve a homogeneous mass, you should not add mascarpone to the creamy mass, but vice versa and introduce the cream gradually, in small portions. In this case, the process of obtaining a homogeneous mass is much easier. It's like diluting mayonnaise or sour cream: if you pour all the water at once, you will get lumps, and they will need to be broken for a very long time. And we can not use mixers and blenders. Of course, I realized this already when it was too late.
I mix in the cooled gelatin.
I fill the base of cookies in the form with a mass of mascarpone and put in the refrigerator for 1-2 hours.
After 1.5 hours, I breed, as it is written on the package, strawberry jelly. I cool it down. I cut strawberries and decorate cheesecake with berries.
I pour a small layer of strawberry jelly on top.
Third, last nuance: for a cheesecake with strawberries, jelly filling is superfluous. She doesn't spoil appearance, does not particularly affect the taste and, nevertheless ...
I put it in the fridge for another 2-3 hours. Before removing the cheesecake from the mold, I go through the walls with a knife. You need to cut the dessert with a warm, sharp dry appliance.
After the tasting, my daughter unequivocally stated that it tastes better with mascarpone. Well I do not know. I also really liked the cheesecake. It's just that with mascarpone, the taste and texture are more tender and nobler, or something.
Mascarpone cheesecake is a popular dessert that has recently been made at home. We offer several options delicious soufflés, which are prepared with and without baking, with fruit and classic soft cheese filling.
Cheesecake with mascarpone - a classic recipe
- cookies 200 gr;
- butter 100 gr;
- eggs 3;
- cream 200 ml;
- mascarpone cheese or its equivalent 400 gr;
- powdered sugar 140 gr;
- vanilla or vanillin.
Products need to be laid out on the table in the room for an hour or two so that they become the same temperature. Then you can start cooking.
- Turn the cookies into powdered crumbs and rub with soft butter. Mix well by hand until a lumpy mixture is obtained. Place in a mold, make sides 2 centimeters in size. Put in the refrigerator.
- In the meantime, combine the mascarpone and powder, mix until smooth and gradually pour in the cream, continue to beat. Then beat in the egg and add the vanilla last time beat thoroughly.
- Now you can get the "cake" from the refrigerator and pour the creamy mixture.
- Place the mold on a baking sheet with water. Bake for 1 hour 20 minutes at 160 degrees.
Cheesecake with mascarpone is cooled and insisted for a couple of hours before use.
Important! Use a one-piece form with a high side. If you have a sliding model, before placing it in the water, form a “protection” from the liquid from 2-4 layers from the baking foil.
no-bake recipe
Cheesecake without baking with mascarpone - an easy cooking option the most delicate dessert with your own hands.
- cookies 300 gr;
- cream 33% 200 ml;
- mascarpone cheese 500 gr;
- sugar 150 gr;
- butter 100 gr;
- vanillin sachet;
- gelatin 20 gr.
Let's take sugar cookie and turn into a sprinkle. It is recommended to process with a blender or in a meat grinder, manually it takes longer.
Prepare gelatin - pour it warm water and heat over low heat. Do not forget to stir from time to time so that the product dissolves to the last grain. Once this happens, set it aside to cool down. The gelatin will be needed for the filling, and it should not be hot so that the cream does not curdle - just slightly warm.
Cheesecake is sweet cake, baked with cheese filling, fruit, chocolate. V classic recipes mascarpone cheese is used. The most popular nowadays is New York cheesecake, the recipe of which was invented by the chef by accident. But this did not prevent the dish from winning the sympathy of many gourmets and sweet lovers.
Today this recipe is served in the best restaurants, cooks spend more than one month to bake the perfect cake.
There is an opinion that the first cheesecake was prepared by an American chef in New York City at the very beginning of the 20th century. But this statement is somewhat erroneous, since it has long been known that sweet pastries with cheese filling, the ancient Greeks of the island of Samos knew how to cook. They baked in special forms a cake stuffed with honey and cheese based on wheat flour. It is believed that even then they whipped the dough to an airy state, which made the cake unusually tender and tasty.
Those versed in the history of cooking claim that during the time of the first Olympic Games, held on the island of Delos, a delicious, satisfying and nutritious treat was handed out - cheesecake. Such a dessert was not just for athletes delicious sweetness but also an invaluable source of energy. It was already served chilled, decorating the cake with berries, nuts and various spices.
In Greece, cheesecake has become a wedding dish. Baked goods, prepared by the bride herself, were fed to the guests as a sign of special respect. Later recipe became the property of the Roman conquerors, after which it spread throughout the world - from European countries to the peoples of Scandinavia and the New World.
First classic cheesecake, so popular in modern times, was baked in New York City. As the story goes, one day at the beginning of the 20th century, the famous restaurateur Arnold Reben was served a cake stuffed with homemade cheese, which he liked. But being a lover of culinary experiments and the owner of the Turf restaurant in the city center, he replaced homemade cheese to a more delicate and refined creamy one and got the same classic New York cheesecake. The dish began to be served at the Reben restaurant, which brought fame to its owner and enormous popularity to the institution.
It is believed that such a cake must comply with several rules:
Mascarpone at home
The main ingredient - mascarpone cheese can be bought at the nearest supermarket, or you can cook at home. The result is a gentle homemade cream cheese, the quality of which will not be in doubt.
Homemade cheese allows you to make dessert preparation on a budget, because shop product is quite expensive.
To prepare homemade mascarpone, you need to take 1 liter of cream from cow's milk fat content 33%. Then you need to pour the cream into a saucepan and heat until hot, but in no case bring to a boil. At this stage, it's time to remove the pan from the heat, and while stirring, pour in 3 tablespoons of pure lemon juice. Then continue heating the mixture.
So that the cream does not burn and unpleasant desolation of the mixture does not form, the contents must be constantly stirred. After the mixture has reached the consistency thick cream It's time to take the cream off the heat.
Then it is necessary to cool the mascarpone with constant stirring, strain it through cheesecloth and leave it in a colander or in a hanging gauze bag for 1-2 hours to remove excess moisture.
This cheese is ideal for making a delicious New York cheesecake or for any other recipes.
Classic New York Dessert Recipe
In the best restaurants in Europe and America, it is customary to serve traditional dessert New York. Step by step recipe This dish can be easily recreated at home.
To prepare such a cake, you need to take:
- 180 grams of flour;
- 800 grams of homemade mascarpone;
- 3 chicken eggs;
- 1 yolk;
- 200 grams of sugar;
- 4 teaspoons cornstarch;
- 150 grams of cream 33%;
- 100 grams of butter;
- 1 tablespoon of water;
- 2 tablespoons of lemon juice;
- lemon peel;
- vanilla sugar;
- salt.
New York cheesecake crust and filling are prepared separately. The recipe for the crust is as follows:
- It is necessary to sift the flour through a sieve to enrich it with oxygen, then add salt, sugar or powdered sugar to the flour, mix the ingredients well.
- After that, cut the cold butter into cubes and add to the flour, stirring the mixture.
- Then dilute 1 yolk with water and add it to the dough.
- Knead the cheesecake dough until it acquires a uniform soft consistency, after which it is necessary to carefully lay it out in a mold, covering the bottom and walls, and then bake at a temperature of 170 - 180 degrees.
filling recipe classic cheesecake New York:
- Mix mascarpone, cream, lemon juice, vanilla sugar, lemon zest, corn starch.
- Add 3 eggs one at a time to the mixture.
- Blend it until you get a smooth consistency.
In the form in which the cake was baked, it is necessary to form a ready-made cheesecake, that is, fill the cooled cake with the filling. After that, pour 500 ml of water on the baking sheet where the form stands and bake the cake until cooked at a temperature of 170 degrees. Ready cheesecake to cool, decorate, after which you can serve.
Easy No Bake Cheesecake Recipe
In conditions where there is no oven, for example, in the country, you can cook an unusual, but at the same time simple recipe cheesecake without baking. To make such a cake, you need to take 50 grams of butter and 100 grams of butter for the cake. shortbread biscuits. Grind the last into crumbs, mix with butter into a homogeneous mass, put on a baking sheet with a diameter of 18 cm, refrigerate for 1 hour.
The filling recipe is as follows:
- Mix and beat with a mixer 450 grams of homogeneous curd mass or mascarpone, 250 grams drinking yogurt, 150 ml cream.
- For flavor and color, you can add a little orange zest to the filling. Separately, you should prepare sugar caramel.
- To prepare caramel, you need to heat 100 ml of water, 250 grams of sugar. When the caramel begins to acquire a golden color, it is necessary to introduce gradually 250 grams of cream and 10 grams of gelatin, soaked in a small amount of water. Caramel will have a wonderful aroma if you add lemon zest, nuts, mint, cinnamon, vanilla to it.
- Next, you need to mix 2/3 of the resulting chilled caramel with cheese filling and put the resulting mixture on the cake.
Decorate the cheesecake with the remaining caramel. You can put hazelnuts, slices of your favorite fruits, mint leaves on top. The recipe for such a cheesecake can surprise any guest.
The resulting dish will be moderately sweet, moderately high-calorie and very beautiful.
Chocolate cheesecake from Yulia Vysotskaya
Chocolate lovers can please themselves and loved ones with a chocolate cheesecake recipe from Yulia Vysotskaya. Everyone knows that her ideas in cooking are successfully used by many housewives, and the dishes she prepares are original, exquisite taste and beautiful appearance.
To prepare a cheesecake, you must first prepare a cake from the following products:
- 150 grams of biscuit chocolate chip cookies;
- 6 tablespoons of butter (100 grams).
The recipe from the author says that you need to mix both ingredients into a dough and put it in a greased form. For this, it is best to use butter. Leave the mold at room temperature for 10 minutes, and then bake in the oven for another 10 minutes. Next, you need to prepare the filling.
According to Yulia Vysotskaya, not creamy mascarpone is ideal for chocolate cheesecake, but low fat cheese Philadelphia.
For the filling you need to take:
- 800 grams of cheese (4 packs);
- 4 eggs;
- 1 glass of sugar (200 grams);
- 450 grams of dark dark chocolate;
- 2 tablespoons of cocoa;
- 50 grams of butter.
First you need to separate the whites and yolks from each other. Then beat them separately in two containers, adding sugar. Gradually add Philadelphia cheese to beaten yolks. Separately, melt the chocolate in a water bath, add low-fat butter and cocoa to the resulting mixture. Then pour the melted chocolate into the yolks in a thin stream.
V last turn whites whipped with sugar are added to the filling. After that, the mixture is carefully laid out on the baked cake. chocolate cheesecake baked in a water bath. This means that on the baking sheet where the form is placed, before baking, it is necessary to pour a small amount of boiling water. The cake is baked at a temperature of 180 degrees for 40 - 45 minutes.
For the cheesecake to be the pinnacle culinary arts, finished cake be sure to decorate, based on the situation for which he was preparing. Beautifully cut pieces of caramelized fruits - apples, pears will look good. V summer time of the year, decorating the dessert with fresh berries - strawberries, raspberries, and strawberries will be the best.
Often confectioners decorate cheesecakes with forest or walnuts. This method gives the cake new taste. With the help of chopped nuts, you can make an inscription or a drawing.
It is important to follow the rule - any nuts must be roasted or dried in the oven.
Sometimes the cheesecake is decorated with fruit jams. Among the advantages of this method is the possibility of using jam at any time of the year. If the jam contains a lot of sugar, it is very important not to overdo it with decoration so that the cake does not turn out to be sugary-sweet in taste and retain a creamy shade.
The most popular ways to decorate are caramel and chocolate. It is enough to melt the chocolate in a water bath, add a little cream to it, and you get a real chocolate. chocolate glaze, which is easily applied to the cake and gives it a new taste. Chocolate caramel is a little more difficult to make. It is important that the caramel does not burn, it turns out fragrant.
Cheesecake New York is rightfully considered one of the most beloved desserts among Europeans and Americans. It is distinguished by its delicate creamy taste due to the fact that its base is Mascarpone cream cheese. You can make a cake from a homogeneous curd mass or Philadelphia cheese. There is no one the perfect recipe cheesecake.
