Soft cheesecake with mascarpone (without flour)
Last Updated on
ingredients
750 g soft cottage cheese 500 g Mascarpone 1 packet vanillin sugar 200 g powdered sugar 2 tbsp cornstarch 125 g butter 1 packet vanilla pudding (powder) 6 pcs eggs salt butter for greasing breadcrumbs for dusting
progress
A fluffy cake, light as a feather…
1.
First, mix together the softened butter and icing sugar. Progressively add the egg yolks one at a time, mixing well each time. Followed by cottage cheese, mascarpone, vanillin sugar and custard powder with starch.
2.
In a separate bowl, whip the stiff egg whites (I added a pinch of salt)
3.
Carefully fold the snow into the curd mixture and then pour into a greased and crumb-lined baking tin (26 cm diameter). Smooth and bake at 180°C for about 45 minutes, this will depend on your oven.
4.
Let the cake cool completely in the tin, it is best to put it in the fridge and then cut it.
