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Creamy cheesecake

Dessert55 minutes8 people190 calories
1/52/53/54/55/5 (24 votes)
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By Ascen Jimenez

cheesecake-1

Would you like to try this cheesecake? It is very good and it is not cloying at all.

Unlike other cheesecakes, we make it today using puff pastry, which will be the base and the side of the cake. The rest of the ingredients can give you an idea of ​​what the creamy part will be like: eggs, ricotta, mascarpone ... and only 60 g of sugar. The jam gives it the sweetness it lacks and makes it irresistible.

Creamy cheesecake

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Mascarpone and ricotta cheese cake, very soft and not at all cloying. The base and sides are made of puff pastry and it is served with jam.

  • Ascen Jimenez
  • Kitchen: Italian company
  • Recipe type: dessert
  • Calories: 190
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 3 eggs
  • 60 g of sugar
  • 250 g of ricotta
  • 250 g of mascarpone
  • 30 g flour
  • 10 g of cornstarch
  • 1 sheet of puff pastry
  • Jam to cover the surface

Preparation

  1. We fit the mariposa in the glass. We put the eggs and sugar in it. We program 3 minutes, speed 4.

  2. Add the ricotta, the mascarpone, the flour, the cornstarch. We program 20 seconds, speed 3.

  3. We cover our removable mold (23 cm diameter) with the puff pastry sheet. We put on it the mixture that we have just prepared. If puff pastry sticks out, we put it covering the mixture.

  4. Bake at 180º for 40 minutes and 10 more minutes at 160º.

  5. We remove from the oven, let it cool and cover the surface with our favorite jam. Another option is to put the jam at the base of each plate and, on it, the piece of cake, as seen in the photo.

  6. We serve cold.

Notes

What is the cake, without jam, it is not too sweet. You can add more sugar to the cream (cheeses, eggs ...) if you have a sweet tooth or if you want to do without jam.

Equivalences with TM21

Thermomix equivalences

More information - Strawberry jam


Discover other recipes of: From 1 year to 3 years, Desserts, Cake shop

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  1.   Rocio said
    ago 8 years

    Cheesecakes are my downfall. And on top of that it is not excessively caloric! I do not lose it!
    I would like you to tell me how I can make a cake or dessert with intensely flavored cheeses. Once in Cáceres I tried a cake flan that I still remember. Here in Asturias we have a lot of cheeses but I don't dare to experiment without some indication. If you could make a recipe like that it would be great.
    Thank you.

    Reply to Rocio
    1.    Ascen Jimenez said
      ago 8 years

      Hello Rocio!
      Well, do not lose sight of us because I have a salty cheese and pear cake pending to publish that surely, surely, you will like it. Mine has Parmesan and Gruyère (which is what I find where I live) but if you change them for Asturian cheeses it will also be great. I'll put it on you in a week or two 😉
      Thanks for your comment.
      A hug

      Reply to Ascen Jiménez
  2.   mercedes said
    ago 8 years

    Hi, I'm going to do it right now !!! But one thing, do you stretch the puff pastry sheet a little or do you put it as is? which one do you usually use? my mold is 26 cm. do you think i could use it with these proportions?
    A greeting and thank you very much

    Reply to mercedes
    1.    Ascen Jimenez said
      ago 8 years

      Hello Mercedes! I put the puff pastry sheet as is, without stretching. I do not know how to say brand because I do not live in Spain, but anyone will serve you. Do it calmly with that mold. Being a little bigger than mine you will have to be aware of the baking because, being wider, the cake will be less tall and you may need a few minutes less baking (5 minutes less approximately).
      You will tell me 😉
      A hug!

      Reply to Ascen Jiménez
  3.   Natalia said
    ago 8 years

    Hi! Can you substitute puff pastry for a biscuit and butter base? Would the baking time vary somewhat? All the best!

    Reply to Natalia
    1.    Ascen Jimenez said
      ago 8 years

      Hello Natalia,
      Yes ... you can replace it, no problem. The baking time will be the same, the time necessary for the cream to set.
      I hope you like it 😉
      A hug!

      Reply to Ascen Jiménez
  4.   Isabel said
    ago 8 years

    Good Morning!!
    And from one day to the next how will this cake be, I ask about the puff pastry ..., because in the refrigerator it will soften, right ???
    It looks fabulous, I want to do it.
    Thanks Ascen !!

    Reply to Isabel
    1.    Ascen Jimenez said
      ago 8 years

      Hi Isabel,
      Don't worry, from one day to the next it is also very good. Put it in the refrigerator to keep it well. You will tell me 😉
      A hug!

      Reply to Ascen Jiménez
  5.   Isabel said
    ago 8 years

    The cake is very rich!
    I made it yesterday to take as dessert to dinner with some friends and it was a success. Although I made some changes: I put cottage cheese instead of ricotta, and once it was baked and cold, I topped it with a sweetened plain Greek yogurt and strawberry jam, uuuummmm. I do not tell you more !!
    Thank you!!!
    A kiss

    Reply to Isabel
    1.    Ascen Jimenez said
      ago 8 years

      Hi Isabel,
      Well, the cake had to be great with those changes !!! I'm glad you liked it.
      A hug!

      Reply to Ascen Jiménez
  6.   m jose said
    ago 8 years

    Hello Ascen, do you prick the puff pastry so that it does not rise much or do you leave it as is? Thanks

    Reply to M jose
    1.    Ascen Jimenez said
      ago 8 years

      Hi M Jose! You do not need to prick it because, when you bake it with the cream on top, it will not rise. And the edges that cover the cake are better to be high.
      A hug!

      Reply to Ascen Jiménez
  7.   Lola said
    ago 8 years

    I was already tired of the typical cheesecakes made with spreadable cheese that I didn't like at all.
    I was looking for a recipe with a cheese flavor and this one has fascinated me, easy, fluffy and the perfect touch that puff pastry gives it. We take it warm that the flavor is better appreciated and the jam with which we accompany it, of pumpkin that is not very sweet and goes perfectly, it was a success.
    Thanks for the recipe that is already part of my thermomix basics.

    Reply to Lola
    1.    Ascen Jimenez said
      ago 8 years

      Thank you very much, Lola.
      With the pumpkin jam it has to be a show.
      A hug!

      Reply to Ascen Jiménez
  8.   monica said
    ago 7 years

    Nothing spongy has come out of me as you can see in the image, it has come out hard.

    Reply to monica
    1.    Ascen Jimenez said
      ago 7 years

      Hello Monica! When you made the mix, did you put the butterfly? Was the cream whipped when you put it in the oven?
      Let's see if we find out what could have happened ...
      A greeting!

      Reply to Ascen Jiménez