/ Fluffy and Light Cheesecake

15cm 1


300g
100g
60g
2
200ml

20g


100g
80g


1.180

2.30

3.

4.

5.

6.15035-40

7.19010

8.

9.

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Here is what you'll need!

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Fluffy and light cheesecake
Servings: 6

INGREDIENTS
300 grams Cream cheese (at room temperature)
100 grams Mascarpone cheese (at room temperature)
60 grams sugar
2 Eggs
200milliliters Heavy cream
Vanilla essence (to taste)
20 grams Flour

Crust
100 grams Biscuit
80 grams Melted butter

PREPARATION
1. Preheat the oven to 180C.

2. Make the crust. Place the biscuits in a zipp bag and crush with a rolling pin. Add melted butter and knead well. Lay it on the bottom of the mold lined with parchment paper, let it chill in the refrigerator for 30 minutes.

3. Place the cream cheese and mascarpone in a bowl and mix with a rubber spatula until smooth.

4. Add sugar, eggs, and heavy cream, in that order, and whisk until smooth each time.

5. Sift the flour and add the vanilla essence to the mixture and whisk until there are no lumps.

6. Pour the mixture into a mold lined with parchment paper, place the mold in a hot water bath. Lower the oven temperature to 150C and cook for 35-40 minutes.

7. Raise the temperature to 190C, bake for about 10 minutes more, unil the surface has browned.

8. Remove from the oven and let cool, once it reaches room temperature place in the fridge to cool and firm up.

9. Remove from the mold, cut into slices, and complete!

10. Enjoy!

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MUSIC
Licensed via Audio Network