Mascarpone cheese cake accompanied by caramelized nuts, marcona almond chocolates or fig jam from Priorat Natur!
Photos and recipe: @mussarafood
200 gr of Néboa cheese
300 gr of cream cheese
200 ml liquid cream (35% fat)
180 gr of sugar
4 eggs size L, 5 if they are size M
15 ml of lemon juice
40 gr of cornstarch
Mix in a bowl with an electric mixer and wait until well mixed.
Bake for 25 minutes at 200°C, let cool in the fridge for at least 4 hours.
And ready to eat!
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