cheesecake mascarpone

cheesecake mascarpone

cheesecake mascarpone

Ingredients cheesecake mascarpone
Number of persons
-
8
+
For the crust:

300 g of speculoos

125 g melted low-fat butter
For the trim:

500 g Philadelphia Cream Cheese Light (or fromage frais such as Saint Morêt Light)

500 g mascarpone

6 teaspoons of liquid fructose

4 tablespoons of flour

6 eggs

30 cl of fresh cream with 3% fat

Cinnamon

Lemon

Vanilla
For the finish :

Raspberry coulis

Fresh raspberries





Preparation cheesecake mascarpone
Total time: 1h55
Preparation: 1 h
Cooking time: 55 min
Preheat the oven to 180°C. Butter a removable-bottomed mold 25 cm in diameter.
Mix the speculoos and melted butter in the blender until the speculoos are reduced to crumbs. Line the bottom of the mould with this mixture, pressing down well with the back of a spoon. Put in the refrigerator.
Blend the cream cheese and mascarpone until smooth, then add the fructose and flour, then the egg yolks one by one. Then add the cream and the perfume.
Beat the egg whites until stiff and fold them into the mixture first gently by hand and then into the blender. Pour on the bed of speculoos.
Bake 50-55 min until firm to the touch.
Let cool in the refrigerator, unmould and serve chilled, adding the raspberries and coulis.