Cheesecake with Biscuit Base

Ingredients

• 20 Golden María-style biscuits (For the base)
• 90 g Butter (For the base; melted)
• 250 g Mascarpone cheese
• 350 g Cream cheese
• 3 Eggs
• 400 ml Heavy cream (35% fat) (2 cartons)
• 1 tbsp Cornstarch (1 tablespoon)
• 20 ml Granulated sweetener (Alternatives indicated by the author: 20 ml liquid sweetener or 250 g sugar; use only one option)

Steps

1. 1

   Preheat the oven to 180 °C, with heat from the top and bottom. Prepare all the ingredients.

2. 2

   Melt the butter. Crush the biscuits and mix them very well with the melted butter.

3. 3

   Line the base and sides of a 23 cm springform pan separately with parchment paper. Spread the biscuit and butter mixture evenly over the pan and place it in the freezer while you prepare the filling.

4. 4

   Place the eggs and sweetener in a bowl. Beat with a whisk until the mixture doubles in volume.

5. 5

   Add the mascarpone and cream cheese, and continue beating until incorporated.

6. 6

   Pour in the heavy cream and continue beating. Add the cornstarch at the end and incorporate it well into the mixture.

7. 7

   Remove the pan from the freezer and pour the filling over the biscuit base.

8. 8

   Bake with the pan on the middle rack for about 55 minutes. During the first 20 minutes, cover the top with aluminum foil so it does not brown too much.

9. 9

   Turn off the oven and leave the cheesecake inside for about 15 minutes. It will sink in volume; this is normal.

10. 10

    Remove the cheesecake from the oven and let it cool before taking it out of the pan. Then refrigerate it; it tastes best the next day.

Notes

The recipe offers three sweetener alternatives: 25 g granulated sweetener, 20 ml liquid sweetener, or 250 g sugar. The cheesecake is tender and may stick if removed from the pan before cooling. The total time includes the recommended overnight resting time.

Nutrition per serving

• dessert
• baked
• cheesecake
• vegetarian