Ultimate Cheesecake! Triple Cheesecake! Made with mascarpone, cream cheese, and farmer cheese

[@Vbluevital]

My Favorite, yummy and lovely.

[@edithharmer1326]

Delicious! Thank you for sharing your amazing Talent! Greetings from Singapore 🌹🌹🌹 Edith, a happy and appreciative Subscriber

[@Roshel-Patisserie]

Thanks and welcome

[@TrinhNguyen-wn2zl]

verry nice❤

[@German_Mosolov]

Просто мечта! Спасибо Шеф!

[@Roshel-Patisserie]

You are welcome anytime

[@luciabeuza199]

Спасибо большое, многое чего готовлю по вашим рецептам. Нельзя ли написать рецепт под видео? 🙏😘

[@Roshel-Patisserie]

В самом видео, которое вы смотрите, есть рецепт

[@luciabeuza199]

Этого я заметила, но не удобно каждый раз смотреть видео и готовить, было бы удобнее под видео. Но,все равно спасибо, что не затруднились ответить😘

[@AQUANOMY]

Thank for sharing Chef, would you please share what type/strength of flour you have used?

[@Roshel-Patisserie]

You can use a couple of different types of flour for cheesecake, but the most common type is all-purpose flour. All-purpose flour contains a medium amount of gluten, which helps to bind the cheesecake together but doesn't make it tough. Some recipes may call for a small amount of cake flour . Cake flour has a lower gluten content than all-purpose flour, which can result in a more tender and crumbly cheesecake.

[@chefbobbysponge3833]

Burned

[@Vbluevital]

The color contrast is pleasing adding a nice hint of flavor.

[@chefbobbysponge3833]

That’s your opinion

[@jeffward24]

​@chefbobbysponge3833 And "burned" is Your opinion...so you're both right. But the recipe calls for this coloration, which is different from other traditional recipes, where we normally see a light golden brown, or little coloration at all. We also see Temps from 280-325 for varied lengths of time. 450 for the specified amount of time is absolutely going to deliver a darkened exterior. And that was the stated goal, from the start. Take care.