Transatlantic Sweet Symphony


Transatlantic Sweet Symphony


A harmonious blend of Italian mascarpone and American cream cheese, creating a dessert symphony of tangy and creamy notes.


 serving 4


 time 45 min


INGREDIENTS

- 250 grams Mascarpone cheese

- 120 grams Cream cheese

- 80 grams Sugar

- 100 milliliters Heavy Cream

- 2 Eggs

- 100 grams Graham cracker crumbs

- 60 grams Melted butter

- 1 teaspoon Vanilla extract

- 200 grams Blueberries

- 200 grams Strawberries

- 20 grams Sliced almonds

- 2 tablespoons Powdered sugar

- Fresh mint leaves for garnish

- 1 tablespoon Lemon zest


DIRECTIONS

1. In a medium bowl, whisk together mascarpone cheese and cream cheese until smooth.

2. Add sugar and whisk until well combined.

3. Beat in heavy cream and eggs until light and fluffy.

4. In a separate bowl, combine graham cracker crumbs and melted butter until well blended.

5. Press the graham cracker crumb mixture into the bottom of a 9-inch springform pan.

6. Pour the cheesecake filling over the graham cracker crust and bake at 350°F (175°C) for 25 minutes, or until set.

7. Let the cheesecake cool completely before refrigerating for at least 4 hours.

8. In a medium bowl, combine blueberries, strawberries, and vanilla extract and let it macerate for 30 minutes.

9. Spread the macerated berries over the chilled cheesecake.

10. Sprinkle sliced almonds and powdered sugar over the berries and garnish with fresh mint leaves.

11. Serve chilled and enjoy the Transatlantic Sweet Symphony.


PROTIPS

  • For a smoother cheesecake filling, strain it before pouring it into the springform pan.
  • To prevent the cheesecake from cracking, bake it in a water bath.

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