Pastis de formatge mascarpone

recibe la pasta de mascarpone

En un vol, bate los huevos. A continuación se añade el formato Philadelphia y el Mascarpone sin dejar de batir. Seguimos con los yogures y el azúcar y continuamos batiendo. Finalmente le añadimos la harina y el tomate y lo barramos para que quede una crema suave y sin grumos.

Aboquem esta barreja en el motlle a on hi teníem la base de galetes i ho enfornem durant 45 minuts aproximadament. Para evitar que se cree de golpe, la mitad de la cocción se puede tapar con papel de aluminio. Al final, compruebe con escurridos que estigui cuita.

pastis de formatge cremoso

En un vol, batamos los nuestros. A continuación se añade el formato Philadelphia y el Mascarpone sin dejar de batir. Seguimos con los yogures y el azúcar y continuamos batiendo. Finalmente le añadimos la harina y el tomate y lo barramos para que quede una crema suave y sin grumos.

Aboquem esta barreja en el motlle a on hi teníem la base de galetes i ho enfornem durant 45 minuts aproximadament. Para evitar que se cree de golpe, la mitad de la cocción se puede tapar con papel de aluminio. Al final, compruebe con escurridos que estigui cuita.

pastis formatge mascarpone

In this case this mascarpone cheesecake is baked in the oven, it is not a cold cheesecake (that recipe can be found at this link), but it is really very easy to make and, yes, once it is done you can eat it cold or warm, as you like, and just as it comes out of the oven or with some jam or syrup on top.

Meanwhile, with a hand mixer, beat the rest of the ingredients and pour them over the cookie base, once it has cooled slightly. Bake at 180ºC for half an hour until the mixture is set, to check that it is done we do as with the sponge cakes, pricking with the tip of a knife, and if it comes out clean, our mascarpone cheesecake is ready.

receptes amb formatge mascarpone

In this case this mascarpone cheesecake is baked in the oven, it is not a cold cheesecake (that recipe can be found at this link), but it is really very easy to make and, yes, once it is done you can eat it cold or warm, as you like, and just as it comes out of the oven or with some jam or syrup on top.

Meanwhile, with a hand mixer, beat the rest of the ingredients and pour them over the cookie base, once it has cooled slightly. Bake at 180ºC for half an hour until the mixture is set, to check that it is done we do as with the sponge cakes, pricking with the tip of a knife, and if it comes out clean, our mascarpone cheesecake is ready.