Ricotta and Mascarpone Cheesecake
Baking and Desserts | American cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
7
🍽️ Servings
12
Description
Ricotta and Mascarpone Cheesecake
Ingredients
- Shortcrust Cake Mix - 7.1 oz
- Mascarpone Cheese Unagrande - 8.8 oz
- Ricotta cheese - 8.8 oz
- Honey - 2.1 oz
- Sugar - 1.8 oz
- Chicken Egg - 3 pieces
- Sour Cream - 8.8 oz
Step by Step guide
Step 1
Roll out the dough and press it firmly into the baking dish, ensuring it fits snugly against the edges. Place the dish in an oven preheated to 356°F for ten to fifteen minutes. Allow the baked crust to cool.
Step 2
Add the mascarpone, ricotta, honey, and eggs to the blender. Blend slowly until smooth and well combined.
Step 3
Reduce the oven temperature to 212°F. Spread the cheese mixture over the crust and place it in the oven for one hour. Once the cheesecake has cooled, refrigerate it for a couple of hours.
Step 4
Sprinkle the chilled cheesecake with sugar and caramelize it with a kitchen torch.
Step 5
Cut the cheesecake into 12 pieces, arrange them on plates, and place a tablespoon of sour cream next to each piece.
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