It is a happy day in my house whenever I decide to cook with mascarpone cheese. Either I sit and eat the leftovers with a spoon out of the pot, or I get to make cheesecake. I had quite a lot of mascarpone left over from a yummy tomato and mascarpone pasta sauce I made last night, and I also had some sour cream left over from the chilli I made at the weekend, so I thought cheesecake would be a good idea to use them both up.
This is more a reminder to myself about what I did in case it’s awesome and I want to do it again than an actual recipe, but I figured I’d put it here cos someone might find it useful
Preheated oven to 200 degrees C
Got all these things out:
First I made a simple biscuit base (crushed up digestives and melted butter) and squished that down into the bottom of the tin. I ended up using a 9″ tin because the 7″ tin I intended to use looked like it would be too small for the huge amount of brown creamy goo this made, and I really didn’t fancy cleaning it off the bottom of the oven.
Then I got the mixer out and mixed up the cheese (about 3/4 pot of mascarpone and a whole tub of cream cheese) until it was smooth and creamy. Then with the mixer still running I added 3 tablespoons of flour, and the leftovers of the sour cream (150-200ml), some sugar (150g-ish) and 3 eggs. Finally I added the nutella, I used 2 huuuuge spoonfuls. After scraping down the bowl a bit and making sure it was fully mixed I poured it on top of the base and put it in the oven for as long as it took me to do the washing up and make a cheese sandwich…about 12 minutes, then turned the heat down to 90 degrees and baked until it was mostly set but still wobbled a little in the middle when the tin was shaken (about 25 mins). Now I’m leaving it in the warm oven overnight to cool, so I won’t get to eat it until the morning. boooo.
Here’s a very unglamorous picture of it in the oven, as I totally forgot to take one before I put it in. I am very glad I decided to use the bigger tin
