Ingredients (for an 11-inch springform pan): 2.2 lbs (1 kg) Tvorog cheese 8.8 oz (250 g) mascarpone 5 eggs 7 tbsp (100 g) soft butter 1/3 cup (50 g) flour 1.
5 cups (300 g) sugar 1 View gallery Cheesecake with mascarpone ( Photo: Afik Gabai ) Instructions: Place the Tvorog cheese in a cheesecloth and let it strain overnight. In a food processor, blend the Tvorog cheese until smooth. Add the butter and one egg to the cheese and process for an additional minute.
Add the mascarpone and process for another minute. Separate the eggs. Gradually add the yolks to the cheese mixture while processing.
Beat the egg whites until stiff peaks form, then gradually add the sugar to achieve a firm meringue. Transfer the cheese mixture to a large bowl. Gently fold in the flour, then fold in the meringue.
Pour the mixture into the springform pan. Place the pan in a larger baking dish filled with water (bain-marie) and bake in a preheated oven at 160°C (320°F) for about an hour and a half. Turn off the oven and leave the cake inside for about an hour.
Refrigerate and serve chilled. >.
