I’m not only writing rarely on the blog but I’ve become a seldom baker these days though my favorite topics for posting are still recipe and food posts and most of all I love shooting food. I don’t care much of people (except my Sonya) but when I see a cookie or a piece of cake I can take hundreds of shots. Food blogger never dies in me))
Unfortunately I didn’t have a chance to bake for more than a month now and that didn’t happen since my first post almost four years ago. The reason is that I’m overloaded with work. We are launching a new online store selling on alternative brew gear and fresh roasted coffee. I’m still working on the website (yes, I’m also capable of creating a WordPress based WooCommerce online store), shooting all the chemexes and V60s (and that is my favorite part) and taking an e-course in Let’s Blog School focused on online sales. My head is spinning with tons of information but I love learning new things and taking challenging projects.
I’ll tell you more about it in the upcoming posts but now let’s take a look on that piece of cheesecake. It was eaten long time ago and I was writing that post for almost two weeks now but finally it’s here. Almond base and vanilla mascarpone cheese filling make the heart of the cake. The nuts bring the feeling of warmth and comfort and the creamy mascarpone with a hint of burbon vanilla make the texture smooth and delicate. I was making it on a cool rainy day so it was just a right choice to cheer mood up. This piece will disappear in your mouth in no time leaving the pleasant almond aftertaste.
Almond Mascarpone Cheesecake
For the crust:
- 150 g almond meal
- 100 g white flour
- 50 g sugar
- 200 g cold butter
For the filling:
- 500 g mascarpone (or any other cream cheese)
- 4 eggs
- 2 tbsp cornstarch
- 150 g sugar
- 1 vanilla pod
- 1/2 tsp vanilla extract
Crust: in a bowl of a food processor combine almond meal, flour and sugar, add cubed butter and pulse to crumble. Continue beating will dough is shaped. Divide it into two uneven parts, wrap them with a plastic wrap and place to the refrigerator for an hour and a half.
Preheat oven to 170°С. Grease 18 cm springform pan and line the bottom and sides with parchment paper. Take the bigger part of dough out of the fridge and either roll it out into a circle and transfer it to the bottom of the pan or simply tear small pieces of dough and place them into the pan to cover the bottom of it. Press them to even out.
Place the pan into the oven for ten minutes.
Filling: Meanwhile combine mascarpone cheese, eggs, vanilla, sugar and cornstarch in a bowl and mix well to combine. Slice the vanilla pod lengthwise and scrape out the seeds. Incorporate them into the mixture. It is important to stir the mixture until homogeneous.
Lower the temperature to 160°С. Pour the prepared filling into the pan. Add some water onto the baking sheet with a pan on it. If you are scared the water might slip through the cracks in the pan better put the pan onto some heatproof tray. Bake the cheesecake for 25 minutes.
Take it out and spread the remaining dough on top of the cake. bake it for 40 minutes more. Turn off the oven and let cheesecake sit there for 15 minutes to cool. Set aside till completely cool and then transfer the cheesecake to the fridge for minimum 4 hours before serving.