Strawberry Mascarpone Cheesecake
Ingredients
- 60g Crushed Digestive cookie
- 30g Melted unsalted butter
- 3g Gelatin sheet
- 130g Mascarpone Cheese
- 30g Sugar
- 1/2ts Lemon juice
- 1/4ts Vanilla bean paste
- 80g Whipped cream (whipped 60%)
- 130g Mascarpone Cheese
- 20g Sugar
- 60g Plain Yogurt
- 1/2ts Vanilla extract
- 70g Raspberry jam
- 4g Gelatin sheet
- 150g Whipped cream (whipped 60%)
- Strawberry
- 35g Melted white chocolate + blue food coloring
- Whipped cream (50g whipping cream + 5g sugar)
Instructions
- Add melted unsalted butter to the crushed Daije cookies, mix, put in a 12cm mousse mold, press firmly to flatten it, and put it in the refrigerator.
- Put gelatin in cold water and soak for 10 minutes, then gently loosen the mascarpone cheese, add sugar, lemon juice, and vanilla bean paste, and mix.
- Squeeze out the water from the soaked gelatin and heat it in the microwave for about 10 seconds to melt it completely, then add it to the cheese batter and mix.
- Add the whipped cream that is thinly whipped about 60% and mix.
- Put the strawberries on the daisy, pour the cheese batter, and harden in the refrigerator for 3 hours.
- Put the mascarpone cheese in a bowl, loosen it gently, and add sugar and plain yogurt. Add vanilla extract and mix.
- Add the sieved raspberry jam from which the seeds have been removed and mix, then add the melted gelatin and mix.
- Add the whipped cream that is thinly whipped about 60% and mix.
- Lay the wrap on the bottom of the hardened cheesecake, remove the mold using a steam towel, center the 15cm mold, and attach the wrap.
- Pour the cheesecake batter with raspberry jam in it, flatten it, and let it harden in the refrigerator for about 3 hours.
- Remove the mold, pour lukewarm melted white chocolate mixed with blue food coloring on the rim, and decorate with whipped cream and strawberries.
