Cheesecake, Yogourt & Mascarpone, Sorbet Fraise, Graham Recipe
Indulge in our creamy cheesecake, a delightful blend of rich yogourt and velvety mascarpone, perfectly balanced to melt in your mouth. Served with a refreshing strawberry sorbet, this dessert offers a burst of fruity flavor that complements the smoothness of the cheesecake. All of this is nestled on a crunchy graham cracker crust, creating a harmonious symphony of textures and tastes that will leave you craving more.
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Ingredients
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Cheesecake Filling
Graham Cracker Crust
Strawberry Sorbet
Method
Cheesecake Preparation
Make the Filling
In a large bowl, combine mascarpone cheese, Greek yogurt, granulated sugar, vanilla extract, and lemon juice. Mix until smooth. Add eggs one at a time, mixing until fully incorporated.
Bake the Cheesecake
Preheat oven to 160°C (320°F). Pour filling into the prepared crust. Bake for about 50-60 minutes or until the center is set. Let it cool, then refrigerate for at least 4 hours or overnight.
Graham Cracker Crust Preparation
Prepare the Crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan to form an even layer.
Strawberry Sorbet Preparation
Make the Sorbet
In a blender, combine fresh strawberries, sugar, and lemon juice. Blend until smooth, then pour into a shallow container. Freeze for at least 4 hours, stirring occasionally.