Mascarpone - what is it: recipes with cheese. Initially, it was not my plan to write a review for this product, but the unusual taste and the fact that it is not suitable for everyone prompted me to do this.

The name of this product alone evokes strong emotions among gourmets. Mascarpone cheese - amazing, tender, creamy! It is difficult to confuse or replace it with anything. "What is it and what is it eaten with?" - you ask? It turns out that everything is simple to genius.

Pride of the Alpine region

Mascarpone is the hallmark and pride of the Italian region of Lombardy. This is the most delicate mass, which is obtained from the milk or cream of buffaloes of a special local breed. But since their livestock is not so numerous, fatty cow's milk is also used for manufacturing. True, not every cow is awarded such an honor, but only the one that is fed with fragrant alpine herbs. The technology for preparing the product is quite simple. The cream is slowly heated to a temperature of 75-90 degrees. To coagulate into a mass, you need to add either a little white wine vinegar or lemon juice.

Application area

So what is mascarpone? figured it out. Where is this precious product, which appeared on our shelves not so long ago, used? The first thing that comes to mind is the fantastic tiramisu cake or similar desserts. However, the use of mascarpone is not limited to these dishes. Its creamy consistency has an indescribable taste, with its presence mascarpone cheese ennobles every culinary masterpiece. Cakes, appetizers, main courses, mousses, savory pastries, tortelli, ravioli and creamy sauces “sound” completely different with it.

Mascarpone Cheese: Cooking Yourself

Today it will not be difficult to buy any product that you can wish for. Mascarpone is no exception. The only thing that can scare away the consumer is its rather high price. But if you want to try the legendary Lombard cheese, you can try making it yourself. It is within the power of both an experienced cook and a beginner. So, we take one liter of cream with a fat content of at least 33%. We heat them to the required temperature in a water bath. Stirring occasionally, add two tablespoons of freshly squeezed lemon juice. We warm up for another ten minutes - during this time the mass begins to thicken. Remove from heat, cover with a lid and let cool at room temperature. Pour the cold cheese mixture into a colander lined with several layers of gauze. When the serum drains a little, tie the ends of the gauze with a bag and hang it for 10-12 hours. Mascarpone cheese is ready. About half a kilogram of product will come out of a liter of heavy cream. Store it in a closed container in the refrigerator.

Using homemade mascarpone

Homemade cheese, like store-bought, can be used instead of butter - just spread it on bread and enjoy the taste. Or mix with nuts, berries, fruits. By adding sugar, vanillin and cream to the mass, you can use it to decorate biscuit cakes. And if you spread salmon slices with mascarpone, add cucumber and green onions there, then you will get a great appetizer. The fish can be rolled up and cut into portions. Undoubtedly, mascarpone is one of the best inventions of mankind. Don't believe? Try it and see for yourself!

Looking at photos on the pages of food magazines, we want to get dishes that will look just as appetizing. However, in addition to the appearance, we need to get a pleasant taste. Mascarpone cheese, which is part of a large number of popular dishes, will help you achieve the desired effect.

What is mascarpone

In many recipes for Italian dishes, the mascarpone component is found - many housewives do not know what kind of product this is. It is a soft cheese made from milk and cream. Delicate notes of baked milk are guessed in the taste. The lightness of mascarpone is deceptive - the cheese has a high calorie content of 450 kcal, so it is not suitable for people on a diet as part of the diet, it can harm the figure.

Among the properties that allow you to understand what mascarpone is in cooking and determine the benefits of a cheese product, the following can be mentioned:

• neutral creamy taste (suitable for both sweet and savory dishes);
• the presence of macro- and macroelements necessary for a person;
• the presence of a large number of vitamins;
• the content of amino acids essential for the body.

What do you eat mascarpone with?

Many housewives are interested in how to eat mascarpone. Cheese is widely used in cooking: it is eaten as a separate product or included in a variety of dishes that can be made on fire, using an oven or a slow cooker. The component is used in the preparation of desserts, ravioli, various sauces and as a cream for cakes and pastries. Those who have tried mascarpone know well what it is, therefore they will easily find a suitable application.

Dessert with mascarpone

Sweet lovers who want to treat themselves or loved ones to delicious and delicate desserts can use recipes that can be made from mascarpone:

• Cheesecake. The cake has a bright and at the same time delicate taste. It is based on crushed cookies, and the filling consists of mascarpone and cream. You can supplement the goodies by adding chocolate, fruits or berries, coffee to the list of components.
• Tiramisu. The famous Italian mascarpone dessert. The classic recipe foresees this cheese in combination with biscuits and cocoa.
• Cakes and pastries. Cream cheese cream can be prepared for these confections, which will give soft flavors.
• Desserts with fruits. Mascarpone in combination with cream will be an excellent, quick-to-cook sweetness if you add a fruit or berry component.

Unsweetened dishes

You can use cheese not only in confectionery, but also in savory dishes. In such recipes, mascarpone is often an ingredient in sauces and dressings, where herbs are added. You can use seasonings with cheese to give new shades of taste to vegetable salads, pasta, ravioli, fish dishes. Chefs add it to pizza sauce to make it tender.

What to substitute for mascarpone

A substitute for mascarpone can be found among other varieties of cream cheeses:

• Dessert recipes can be replaced with Philadelphia cheese. It has the consistency of butter that melts in your mouth. It can be used to make cheesecake, fruit desserts and other baked goods.
• If the price of mascarpone looks too high, replace it with Buko - a cream cheese variety. The product is well suited for creating creams and fillings for cakes and pies.
• The most popular substitute is ricotta cheese, which resembles cottage cheese. The difference is that this variety has a more delicate texture. It is used for second courses. In the photo, the two products are practically indistinguishable.

How to make mascarpone at home

Italian food lovers will be able to make mascarpone at home. You need to do this using 2 components:

• citric acid - ¼ tsp;
• cream (fat content not less than 25%) - 1000 ml.

How to cook:

1. Pour the milk product into the saucepan, put on the flame and heat until bubbles begin to form.
2. The next step on how to make mascarpone cheese at home is to add acid, which must be mixed with a little water. This liquid must be gradually poured into hot cream. Leave the substance on fire until it thickens.
3. Prepare a clean and dry container, place a colander inside, the bottom of which should be covered with a cotton towel. Pour the cream into the prepared dishes, wait until the whey has completely drained. The product remaining in the fabric will serve as a homemade analogue of cream cheese.

Recipes with mascarpone

Having met this ingredient among the necessary products, many housewives try to replace the component, since the price of cream cheese is high for many. However, if you want to get desserts, as in the photo in beautiful culinary magazines or restaurant menus, you should use mascarpone directly. The product pays for its price with a pleasant taste and tenderness.

Buttercream

The cream base, the main ingredient of which is cream cheese, is widely used by confectioners in production. It is added to cakes, pastries and cupcakes. The recipe for cream with mascarpone is nothing complicated. The basis is 75% cheese, the composition is supplemented with other tasty ingredients that correct the consistency and give new flavors.

Ingredients:

• cream 33% - 200 g;
• powdered sugar - 100 g;
• mascarpone - 250 g;
• cocoa;
• vanillin;
• liquor.

Cooking method:

1. Pour the cream into a deep mixing bowl. Stir with a mixer until the dairy product becomes fluffy. Then, start gradually pouring in the powdered sugar, without stopping beating.
2. If you decide to use cocoa, sift and add to the cream, mixing with powder.
3. Mix the cream cheese well using a spoon. Gradually add cream, whipped with powder, then vanillin to the mass. Mix all ingredients well again. You can use ready-made cream.

cheesecake

The literal translation of the word means "cheese pie". By its consistency, the popular dessert resembles a cottage cheese casserole. The dish is based on shortbread cookies crushed into small crumbs, and the filling consists of cream cheese and other ingredients. Using the recipe for cheesecake with mascarpone cheese, you will get a delicious and delicate dessert that is suitable for a holiday or tea party.

Ingredients:

• vanilla bean - 1 stick;
• mascarpone - 0.5 kg;
• powdered sugar - 1 faceted glass;
• chicken egg - 3 pcs.;
• cream (33%) - 0.2 l;
• shortbread cookies - 0.2 kg;
• butter - 100 g.

Cooking method:

1. Place the cookies in a blender, grind them to a state of fine crumbs. Soften the butter and add to the base. Pound the ingredients until a homogeneous mass is obtained.
2. Take a baking dish, put the mass of cookies into it, form a cake with sides, the height of which should be at least 2 cm. Put the form with the base in the refrigerator.
3. Start preparing the filling. To do this, mix the mascarpone with powdered sugar using a whisk. The result should be a mass of homogeneous consistency.
4. Gradually add the cream to the resulting substance, continuing to mix.
5. Crack one egg at a time into a bowl, mixing gently. Add vanilla.
6. Remove the form from the refrigerator, wrap the container with 3-4 layers of foil. Pour the stuffing in.
7. Fill a baking sheet with water, place the cake pan inside. Preheat the oven to 160 degrees, place a baking sheet inside. Bake cheesecake 80 minutes.
8. Put the finished dessert out of the mold, leave to cool at room conditions.
9. When the cake has cooled down a bit, place it on a dish and send it to the refrigerator. Refrigerate baked goods for at least 2 hours.

Cake

Cooking a cake with mascarpone cheese is an essential attribute of the holidays in Italy. To make the pastry delicious, take a biscuit cake as a basis, make the cream correctly. The recipe for how to prepare the filling is simple, but it will require some culinary skills. You can supplement the cake with fruits or berries to your taste, decorate with chocolate.

Ingredients:

• wheat flour - 150 g;
• sugar sand - 0.3 kg;
• mascarpone - 250 g;
• cherry (or other fruits and berries) - 0.3 kg;
• butter - 50 g;
• chicken egg - 3 pcs.;
• cream (for whipping) - 250 g;
• chocolate - 1 bar.

Cooking method:

1. The first step on how to make a cake is to create the dough. To do this, beat the sugar and eggs until the sweet crystals dissolve. Then gradually add flour, knead the dough mass.
2. Grease the detachable form with oil, pour the dough inside. Place the workpiece on a baking sheet heated to 185 degrees in the oven. The cake should bake for about 20 minutes. Saturate the finished base with a little cherry juice.
3. Arrange the washed and pitted berries around the perimeter of the cake.
4. The next step is to make the cream. Mix cream and granulated sugar with a mixer, add cheese to the resulting mass. Spread the finished cream over the berry layer. Sprinkle with grated chocolate.
5. Put the dessert in the refrigerator for about 4 hours.

Classic tiramisu

The famous airy dessert comes from sunny Italy. Mascarpone tiramisu can be prepared at home, it is only important to choose the right ingredients for the dish. According to the classic recipe, tiramisu is based on Ladyfingers cookies, which can be replaced with dried biscuit, and cheese with heavy cream, but the taste of the cake will differ.

Ingredients:

• cookies - 0.3 kg;
• chicken eggs - 4 pcs.;
• granulated sugar - 100 g;
• coffee - 0.4 l;
• mascarpone - 0.5 kg;
• cocoa powder - 5 tbsp. l.;
• wine (liquor, cognac) - for impregnation.

Cooking method:

1. Take the eggs, separate the yolks, mix them with sugar so that the mass becomes white. Stir the cheese into the mass, using a spoon, knead until a homogeneous consistency.
2. Put the separated proteins in a separate bowl, beat until a dense foam forms. Transfer the resulting mass to the cheese, mix at a slow pace.
3. Brew coffee, cool, add a little alcohol to the liquid. Dip the biscuit sticks in the drink and arrange on the baking sheet tightly in one layer. Spread half of the prepared cream on top.
4. Lay out the next layer of cookies, moistened in coffee liquid. Spread the remaining cream on top. Send the prepared dessert in the cold for 3 hours.
5. Sprinkle the chilled dessert with a dense layer of cocoa powder, which must be sifted through a sieve.
6. Carefully divide the sweetness into portions, as the cake is very soft.

Mascarpone cheese price

You can buy cream cheese of this variety in specialized stores or large retail chains. If the product is not on the shelves, try placing an order in the online store. Prices depend on the manufacturer and the packaging, which contains 250 g or 0.5 kg of mascarpone. The average cost of 1 jar of the first volume is 100-150 rubles, and a half-kilogram package can be purchased at a price of 300-400 rubles. If it is not possible to buy a product, you can make it at home. The price will not change significantly, since 1 liter of heavy cream or sour cream is expensive.

Video

Cooking method:

We heat the cream in a water bath, not exceeding a temperature of 90 ° C, add the juice. Continue heating over low heat, stirring constantly. Usually, 15 minutes is enough for the cheese to “set up”. We put the colander on a saucepan, cover it with gauze in several layers, put the still hot mass here, knead it so that the whey is faster than glass. When it cools down, put it in the refrigerator until morning. In the morning, you can already create culinary masterpieces with your homemade mascarpone!

There is an even simpler and even more “creamy” option:

No heat and no citric acid!

Buy good homemade cream from a trusted grandmother, freeze it completely, then thaw it and let it drain on cheesecloth. All!

Particularly scrupulous culinary experts may be indignant: they say, you can’t replace mascarpone, and buying it now is not a problem.

For me personally, another plus in favor of the homemade analogue of mascarpone cheese was the composition indicated on the store mascarpone: cream + citric acid!

By the way, it tasted like ordinary homemade cream, everyone liked my mascarpone more.
Thanks to generous and generous chefs, you no longer have to puzzle over what you can replace mascarpone cheese with. There is no need to reinvent the wheel, just choose the option that suits you best.

What can you substitute for moscarpone cheese?

1. You can replace mascarpone in desserts, for example, in tiramisu, with such a yummy:a bag of powder for puddings or custard mixed with condensed milk, acting according to the instructions on the package, condensed milk goes instead of regular milk. Send to the refrigerator for 2 hours. In tiramisu, this mixture goes instead of mascarpone with yolks.
2. Children's vanilla curds are whipped with heavy cream in a ratio of 2.5:1. Suitable alsovanilla curd mass without additives. Of course, this option is for sweet dishes.
3. Mascarpone cheese can be replaced ... with other cheese. This is a good option for both sweet and savory dishes, and you don't need to mess around with cooking.

What kind of cheese can replace mascarpone?

• Philadelphia cheese;
• cheese "Almette";
• cream cheese "Bonjour";
• Rama Bonjur cheese(classic, without additives).

Can ricotta be substituted for mascarpone? Yes, indeedricotta cheesevery similar to mascarpone both in taste and in its qualities. But ricotta can be both sweetish and smoky-salty - choose the right shade.

The only negative is ricotta, like mascarpone, a rare guest in our refrigerator.

What can you substitute for mascarpone in tiramisu?

sour cream . But very fresh and very oily - "so that a spoon stands in it." They say that even Italian chefs of famous restaurants replace mascarpone in tiramisu with homemade sour cream...
What else can replace mascarpone in tiramisu?

Yulia Vysotskaya in one of the issues of "Eat at Home" advised, if necessary, to replace mascarpone cheesecheese curds without glaze.

Another option -matsun (yogurt) or Greek yogurt . It is important that the biscuits are crispy. An additional plus is that such tiramisu will have significantly fewer calories.

Some hostesses claim that mascarpone-based tiramisu has a sugary taste. But withcottage cheese and sour cream (grind 50/50) - that's it! The taste is creamy, but not cloying, but with a pleasant sourness.

Want a salty note? Try making tiramisu withprocessed cheese without flavor additives. My friend does just that and claims that the taste is divine!

Mascarpone cheese is a delicate creamy mass that serves as the basis for making desserts (tiramisu, cheesecake) all over the world. The first mention of the product was recorded in the 16th century in the northern region of Italy (Lombardy). Such territorial affiliation of cheese is associated with well-developed agriculture in the conditions of the area. As a result, it became necessary to process milk in order to avoid spoilage of the product.

Mascarpone in Spanish "mas que bueno" means "better than good". And indeed the taste of soft cheese is difficult to overestimate. It is not sour, with pleasant subtle creamy notes.

This is a perishable product. After opening the package, the cheese remains fresh for 3 days.

The composition of mascarpone includes antioxidants, amino acids, mineral compounds, easily digestible proteins, vitamins A, B, D, PP, C, which have a beneficial effect on the nervous and cardiovascular systems, bone tissue, and immunity.

Harm or benefit

Mascarpone is a product obtained by mixing cream (heated to 80 degrees) removed from cow's milk in the Parmesan production process with white wine vinegar or lemon juice, which accelerate the curdling of raw materials. These ingredients determine the nutritional value of the product. Since the cheese is made from natural milk, and during the production process it is subjected to gentle heat treatment, it retains a maximum of nutrients.

This is a high-calorie product, 75% of which is triglycerides, which makes it more like an oily cream in consistency. 100 g of mascarpone contains 412 kcal, 42 g of fat and 6 g of proteins and carbohydrates.

Beneficial features:

• strengthens bone tissue, ligaments, muscles;
• improves blood composition;
• activates the immune system;
• slows down tissue aging;
• relieves excessive nervous excitement;
• relieves pain that occurs with arthritis, arthrosis;
• improves the condition of teeth, nails, skin, hair;
• stimulates the brain.

Creamy mascarpone cheese is useful for people suffering from cardiovascular diseases, mood swings, inflammation of the joints, depression, irritability, sleep problems, frequent colds, a tendency to osteoporosis. Creamy paste cannot be frozen, because under the influence of negative temperatures it loses its consistency and vitamin and mineral composition.

Due to the lack of proper sterilization and high fat content, the product is not recommended for small children under 3 years old with a weak digestive system and people with milk intolerance, high cholesterol, overweight, hepatitis, hypertension, kidney and intestinal diseases.

How to cook yourself

Mascarpone is an expensive product (400 rubles per 0.5 kg), resembling thick sour cream in consistency, which is not always found on store shelves. In this case, it is recommended to cook an Italian creamy product on your own at home or purchase its surrogate.

What to substitute for mascarpone cheese

"Ricotta", "Bonjour", "Philadelphia", "Almette", "Rama".

Mascarpone can be made from fat sour cream, cream with cottage cheese or lemon juice. Which of the three recipes to give preference depends solely on individual preferences. Consider the easiest way.

To make cheese, you need only two ingredients: lemon (1 pc) and cream, 25% fat (500 ml).

Work sequence:

1. Heat the cream in a water bath to 80 degrees.
2. Squeeze lemon juice, measure out 20 ml. Pour into the warmed cream, mix thoroughly, put to languish for another 10 minutes.

Lemon juice starts the processes of milk protein coagulation.

1. When small flakes appear on the surface of the cream, the cheese should be removed from the heat and left for 30-50 minutes. After it becomes warm, the curd mass is separated from the whey with gauze. The cream is squeezed and hung over the pan to drain excess liquid. After an hour, the cheese is transferred to a dish, kept for 12 hours in the refrigerator. Lumps formed during the preparation of homemade mascarpone should be thoroughly kneaded with a fork or broken with a mixer.

The longer the cheese drains, the denser the texture it acquires. The cream is easier to prepare from a soft paste, not completely squeezed out of whey.

Ready mascarpone keeps fresh for 3-4 days. After the expiration date, the product should not be eaten.

Remember, during long-term storage in fermented milk products, pathogenic bacteria quickly begin to develop, which pose a danger to human health.

If you use expired mascarpone, you can get an allergic reaction, poisoning and upset of the gastrointestinal tract. These conditions are accompanied by the appearance of nausea, diarrhea, abdominal pain, fever, fever, weakness, unbearable, acute colic. If symptoms of intoxication of the body occur, treatment should be started immediately: rinse the stomach, drink a sorbent, make a cleansing enema, drink plenty of fluids, call a doctor.

Mascarpone can be made from homemade sour cream, 40% fat. In this case, it is laid out in gauze, left under pressure for 5-8 hours. The output, in fact, is a dehydrated cheese mass, the consistency of which is vaguely reminiscent of soft cheese.

With what to eat

Italians have long noted that soft creamy mascarpone cheese goes well not only with desserts, but also with fruits, ham, mushrooms, herbs, tomatoes, seafood, anchovies, marinated chanterelles, salted, smoked fish. It is added to hot dishes to give the products a more delicate texture.

The use of mascarpone in cooking:

1. Pasta and polenta. Soft cheese is used as a dressing for the dish. It envelops the products, softens their taste, saturating them with creamy notes.
2. Sandwiches. Cheese is mixed with mustard and finely chopped fresh herbs (parsley, cilantro, basil) and spread on toast instead of butter. Bars of sausage or ham are laid on top.
3. Dessert. To prepare a cheese treat, mascarpone is mixed with powdered sugar, finely chopped fresh fruits (kiwi, strawberries, raspberries, bananas) are added. This is a traditional Italian dessert, light and hearty.
4. Cream. Cheese whipped with sugar is used for spreading ready-made buns, sand and honey cakes.
5. Risotto. Italians add mascarpone at the end of cooking to improve its taste. At the same time, it should be borne in mind that the calorie content of risotto increases.

White and rosé wines emphasize the taste of soft creamy mascarpone. These include: "Riesling", "Savignon", "Zanfandel", "Rose'Anjou". They have an unobtrusive delicate taste, light, in the style of a candy store.

An Italian cheese spread made from cow or buffalo milk cream is also used to make ice cream, pudding, mousses, jellies, pastry creams, and fruit salad dressings.

The most popular desserts using Milanese cheese are tiramisu and cheesecake. Consider the principle of their preparation.

Tiramisu with mascarpone

It is an Italian multi-layered dessert that has gained wide popularity all over the world. Literally, the name tiramisu (“tira”, “mi”, “su”) can be translated as “lift me up”. Currently, there are many variations in the interpretation of the name of the dessert. Some associate it with the fact that it cheers up, others - with a high calorie content, others - with an exciting effect (due to the combination of coffee and chocolate). One way or another, tiramisu is an exquisite Italian dessert of aristocratic origin. It is believed that it was invented in honor of Duke Cosimo III of the Medici in the 17th century, while documentary evidence of this fact has not been preserved.

The taste of tiramisu directly depends on the freshness and quality of mascarpone, which serves as the basis for making the cream. 100 g of dessert contains at least 300 kcal.

Ingredients:

• powdered sugar - 75 g;
• cocoa powder - 80 g;
• chicken egg - 2 pcs;
• rum - 60 ml;
• savoiardi cookies - 30 pcs;
• mascarpone cheese - 250 g;
• strong coffee - 200 ml.

Cooking principle:

1. Beat the mascarpone vigorously with a whisk until smooth. Cheese should acquire the consistency of thick sour cream or heavy cream.
2. Separate whites from yolks. The latter, in turn, beat with mascarpone and powdered sugar until a white mass is obtained. Lather the whites and gently (1 tablespoon each) mix into the yolks with cheese.
3. Mix chilled strong coffee with rum in a wide plate. Gently dip half of the savoiardi in the impregnation, put it on the bottom of the mold.
4. Divide the cream into three parts, one of which pour the first layer of cookies. Carry out a similar procedure with the two remaining parts of the savoiardi. At the same time, the top layer of cookies must be filled with cream.

To level the savoiardi, knock on the sides of the mold.

1. Place the dessert in the refrigerator for 3-5 hours.
2. Before serving, sprinkle the tiramisu with cocoa using a fine sieve. So you can avoid lumps on the surface of the dessert.

Tiramisu with mascarpone cheese is cut and served chilled in portions. If the cream warms to room temperature, it will become liquid and begin to melt.

To add a nutty flavor to the creamy dessert, ladies' fingers (savoyardi) are sprinkled with chopped pistachios. Biscuits can be replaced with biscuits. Brew and cool coffee immediately before preparing tiramisu. So it will turn out tastier and with a richer flavor.

Cheesecake with mascarpone

It is a cheese dessert, reminiscent of the consistency of a soufflé or cottage cheese casserole. The first cheesecake appeared in Ancient Greece. Currently, there are many variations in the preparation of a light dessert, but its main component is always cream cheese (Philadelphia, cottage cheese, mascarpone).

Ingredients (room temperature):

• chicken eggs - 3 pcs;
• butter - 100 g;
• vanilla pods - 1 pc;
• shortbread cookies - 200 g;
• cream with a fat content of 33% - 200 ml;
• mascarpone cheese - 500 g;
• powdered sugar - 140 g;
• strawberries and fresh mint for garnish.

Cooking principle:

1. Wrap the mold in foil.
2. Grind the cookies into small crumbs, mix with softened butter.
3. From the resulting mass form the bottom of the cheesecake. To do this, it is distributed in a baking dish, forming a cake, 0.5 cm thick and with a side height of 3-4 cm.
4. Beat mascarpone with powdered sugar, add cream, eggs, vanilla seeds. Mix the cream thoroughly. Pour the filling onto the crust.
5. Fill a tray halfway with water. Place a mold on it. The main condition for the successful baking of a cheesecake is that water should never get inside the dessert.
6. Bake in the oven for 1 hour 20 minutes at 160 degrees. Then take out the cake, leave to cool in the form. Then remove the crust.

Refrigerate the finished cheesecake for 2 hours to strengthen the texture. Garnish with a sprig of mint and fresh strawberries.

Remember, when baking, the cheese dessert should not increase in volume or crack. To prevent this from happening, the creamy base of the cheesecake should be beaten exclusively with a whisk. When using a mixer, more air enters the mass, which leads to an increase in the rise of the cake and, as a result, the formation of cracks on its surface during cooling. In addition, it is important to bake the dessert exclusively in a water bath at a low temperature, and remove it only after cooling. This will reduce the chance of cracks appearing on the surface of the top layer.

Cheesecake with mascarpone cheese - a delicate cheese soufflé with a creamy milky taste, hints of vanilla. For a variety of taste, sweet and sour fruits (currants, raspberries, strawberries) or jam are added to the filling.

Conclusion

Mascarpone is a traditional Italian cheese containing 5 times more protein than milk. The composition of the product includes useful essential amino acids - lysine, tryptophan, methionine. The lack of these compounds in the body leads to muscle wasting, impaired blood formation, metabolism of fats, phosphatides in the liver, adrenaline synthesis, and nitrogen balance.

Italian cream cheese is a source of magnesium, calcium, phosphorus, sodium, iron, vitamins A, B, D, PP, C, antioxidants.

For the production of mascarpone, fresh fat cream is mixed with citric or tartaric acid, the mixture is heated to 90 degrees, placed in linen bags to drain excess whey. Unlike hard cheeses, no sourdough or rennet is added to it. Because of this, the product does not form a dense clot, but looks more like thick sour cream or whipped cream with an oily structure.

With regular use of cheese, the body's immune response improves, mood rises, bones, teeth, nails, and hair are strengthened.

Mascarpone is a fatty product that should not be carried away by people with diseases of the digestive system (liver, intestines, stomach), obesity, children under 2 years of age.

Remember, properly cooked mascarpone is white, creamy and fresh milky, not sour with a subtle creamy aftertaste.

Mascarpone came to our table at the request of my elderly aunt, she wanted sandwiches with soft cheese for breakfast, well, the request of the old woman must be respected in the store when she saw a round jar of Bonfesto" Mascarpone", I decided to take and please my relative.

Image cheesecake on the lid of the jar and inscription

Without dyes

Of course, they didn't go unnoticed.

The fact that the cheese is without preservatives is also indicated by the information placed on the sides of the package.

After opening the package, consume within 48 hours.

Compound I didn’t get into the shots, but I already managed to throw away the jar, I found it on the Internet, after all, this ingenious thing “tear”.

Pasteurized cream, pasteurized milk, acidity regulator - citric acid, lactose, antioxidant - natural rosemary extract, gluten.

Price cheese by weight net 240 grams - 150 rubles, you can buy in markets, in the cheese department.

Under the lid of the jar is protective membrane with inscriptions Bonfesto.

On the cover itself, on the inside, there is tiramisu recipe.

I didn’t plan to cook such a dessert as tiramisu, I just wanted to spread cheese on bread and invite my aunt to breakfast.

Cheese in a jar looks like soft cheese, nothing out of the ordinary.

Spread on mascarpone bread easily, the consistency of the cheese makes it effortless.

Taste was a little unexpected for me, when I just scooped up the cheese with a spoon and put it in my mouth, Mascarpone seemed to me not cheese at all, but butter. The taste is creamy, delicate, but for me it is completely bland, I want to add either a little salt or sugar there. With sugar, perhaps, this cheese would be similar to the taste of cream ice cream. Although, as an option, you can put some jam or jam on top of the cheese, it will also be delicious, but I am not a particular lover of dairy products and cheeses, the soft cheese was bought by an elderly person.

But the old woman also did not like the taste of Mascarpone cheese, besides, her intestines reacted too actively. I will say right away that the cheese had not expired. As it turned out, the eaten sandwiches did not have the best effect on my intestines, the cheese actually weakens.