Frosting is a sweet glaze of American origin that is usually used for decorating cupcakes, red velvet cakes, naked cakes, and other similar desserts that are coincidentally, considered authentically American too.
200 g mascarpone
150 g Arla® cream cheese
85 g icing sugar
250 g fresh cream
In a bowl, mix the mascarpone, Arla® cream cheese and icing sugar. Then, using an electric mixer, beat the mixture for a few seconds until fully combined and creamy.
In another bowl, beat the fresh cream until small peaks are formed. Add the whipped cream into the mascarpone and cream cheese mix. Continue to whisk for a few seconds until the mixture turns thick.
You can frost about 15 cup cakes or a small, three-layered cake of about 18 cm in diameter.
You can add a few drops of liquid food colouring (or paste food colouring diluted in a few drops of water) into the frosting for it to take on some colour. It’s best to not go overboard with the colouring otherwise the frosting will not look natural.
This frosting can be stored in the refrigerator for up to 3 days.
Line a springform cake tin with butter.
In a food processor, pulse the digestive biscuits until fine crumbs form. Put the biscuit crumbs and melted butter into a bowl. Mix with a spoon to combine. Pour the mixture into the cake tin and smooth around the sides and base of the tin with the back of a spoon. While preparing the filling, let the biscuit base rest in the refrigerator.
Using a mixer, combine the Arla® cream cheese, sugar, lemon zest and the seeds of the vanilla pod in a bowl, until the mixture is creamy. Beat in eggs, one at a time, on low speed. Wait until one egg has completely blended in before adding the next one. Finally, add the sour cream and mix everything together.
Pour the filling into the cake tin and bake in a static oven at 170 degrees Celsius for about 60-70 minutes. Test the filling by inserting a toothpick into the centre of the cake - if it comes out dry, it is ready. Take the cheesecake out of the oven and let it cool for about 10-15 minutes. Do not switch the oven off yet.
Prepare the topping by mixing the sour cream and sugar. After the cheesecake has rested for 10 minutes, use a spoon to evenly spread the topping on it.
Put the cheesecake back in the heated oven, at the same temperature, for another 10-15 minutes. Remove cheesecake from oven, and allow to completely cool.
Once the cheesecake has cooled, chill it in the refrigerator for at least 4-5 hours.