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Mar 30, 2017

Crustless cheesecake

I made this very quick recipe only because I had some mascarpone cheese that I needed to consume. The cheesecake turned out to be so good, creamy and pleasant, that I think I will make it again for this coming Easter, maybe with a biscuit or tart crust.

- 500g mascarpone;
- 450g fresh cows cheese / ricotta;
- 4 eggs;
- seeds of a vanilla bean;
- one banana (very ripe, but not black);
- one cup fresh or frozen berries.

Turn on the oven on 160 degrees Celsius.
Place the cows cheese, mascarpone and mashed banana in a bowl and mix (using the hand mixer) until smooth. Continue by using a spoon! Add the eggs one by one and mix well, then add the vanilla seeds.
Pour the batter in molds (you can use silicone muffin molds or a cake tin, I combined both) and bake it in the oven for 45-60 minutes (depending on the molds' dimension). When set, turn off the oven, open the oven's door just a little bit and leave the molds in there for 15 more minutes, them remove and let them cool on the table. After they are completely cooled, place them in a fridge for about 1h, then you can remove the cheesecakes.
Serve with whole berries or make a sauce by blending the fruit.

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