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| Mascarpone Cream Cheesecake. The 3 Steps. 1. The Whip. 2. The Mix & Fold. 3. The Bake & Serve. |
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| #1 : The Whip. Separate 4 eggs. Whip the whites ... |
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| until ... |
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| fluffy and stiff. |
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| #2 : The Mix & Fold. 4 yolks cream cheese / 100 gm mascarpone/ 100 gm vanilla essence (optional) The cream cheese measurement is on the packaging. The mascarpone is agak-agak the same amount as the cream cheese. We're not that into exact measuring. Agak-agak ... is the way to go, we feel. Less stress. Keep it simple. |
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| Beat the mixture until ... |
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| silky smooth. |
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| Transfer the whipped egg whites into the yellow silky mixture. |
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| Gently fold in as you turn the bowl. |
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| About 10 folds. |
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| Grease the Pyrex. Generously. |
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| Transfer the batter into the Pyrex. |
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| #3 : The Bake & Serve. Oven at 150c @ 60min. No pre-heat. At 60 mins, leave the cheesecake in the oven to cool with the oven door ajar just a bit. About an hour. Yeah, you heard right. 60 minutes. This is to prevent immediate collapse of the cheesecake due to instant hot-cool temperature. Remember, there is no baking powder in this recipe to hold the structure. Note that we are using a loaf-pan which is deeper than the normal cake-pan. Hence, the lower temperature and slightly longer time in the oven. Plus, the oven rest. |
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| At 60 mins oven bake + 60 mins oven cool. Remove from oven and let it be on the kitchen counter till it cools to room temperature completely. The center will look like it's not quite done. It will jiggle if you shake the pan. That's completely normal. Refrigerate overnight for the correct cheesecake texture. |
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| A healthy cheesecake for dessert. Whip some cream for topping. |
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| The next day. Add the whipped cream and blueberries for a simple, yet elegant, transformation. Wahhh! Look at the homemade Carnivore beauty. Clean ingredients too, more importantly. |
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| Enjoy your slice with a drizzle of honey. It's absolutely delicious. |
The Carnivore Lifestyle.
