Mascarpone Cheesecake Recipe

Mascarpone Cheesecake

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BASE: 8-10 digestive biquits, 40-80 gr butter, 20-40 sugar.

FILLING: 300 gr Philadelphia cheese, 250 gr mascarpone, 110 gr sugar, 1-2 table spoons lemon juice, about 1/8 liter sour cream, 5 eggs.

A loose base cake pan.

How to make Mascarpone Cheesecake

This cake is nice cos its made easily and tastes awesome, like poetry in motion, man!

BASE: - Soften the butter. Put it in a bowl and the bowl in hot water for a few minutes. - Mash up the bisquits good and proper to crumbles. Mix with sugar. Slowly add the butter til the mix just about sticks together. - Take a piece of butter and smear it all around the cake pan to prevent the cake from sticking to it. - Spread the base mix on the bottom of the pan.

FILLING: - Mix all ingredients except the egg whites. - Beat the egg whites into a foam with an electric mixer, or do it by hand if you want to make up for all the sugar and butter ;-) - Slowly add the egg white foam to the filling mix. - When smooth pour it into the pan.

Bake it on moderate heat (150 C / Gas 5) for about an hour until the top is golden brown.

Let the cake cool down for an hour, enjoy!

  • gurge
    gurge says

    Hi can the recipe use all Philadelphia cheese, 550g instead? I only have access to that and want to try baking this cake :)

  • kabe243
    kabe243 says

    sure. that is actually the original recipe. i just modified it. enjoy!

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