If you have such an indispensable assistant in the kitchen like a multivarker, you simply have to cook in it a classic vanilla cheesecake on a sandy basis with a delicate cheese filling
Type of kitchen:
Cooking method :
- 400 g of Mascarpone cheese
- 300 grams of shortbread cookies
- 5 eggs
- 250 g of sour cream 20% or 25%
- 150 g of butter
- 150 g of sugar
- 3 tbsp. starch
- 5 grams of vanilla sugar (1 tsp with a slide)
Recipe for cooking at home
Shorten the shortbread cookie with a blender or rolling pin to a fine crumb.
Melt butter on a water bath or in a microwave, cool and pour into the liver. Then drive one raw egg and mix it again.
Reward the base of the cookie to the bottom of the bowl of the multivark and form the sides, about 3 cm high.
Cream mascarpone cheese should be combined with sour cream and egg yolks (4 pcs.), beat with a mixer at low speed until uniform color. Add sugar, vanillin and whisk for another 1-2 minutes.
Proteins cool for a few minutes in the freezer, and then whip the mixer at high speed until firm peaks. Mix the protein foam with a spatula to the cheese cream.
Put the finished cream on top of the cookie base in the multivarquet and smooth the surface of the cheesecake. If the filling is slightly higher than the sides – it’s okay, it will go down in the baking process.
Cooking a classic cheesecake in a multivark is exactly one hour in the Baking mode. After the end of the program, disconnect the multivark from the outlet and leave the cake until it cools down completely (in any case, do not open the lid). After that, take the cheesecake out of the multivark with the help of a steam-cooking stand and put it in the refrigerator for the night (at least 6-8 hours).
Finished vanilla classic cheesecake to decorate to your taste: grated or melted chocolate, fresh berries, topping, jam or sauce, and serve to the table. Bon appetit!