If you’re a cheesecake lover, prepare to elevate your dessert game with this mascarpone cheesecake recipe. Combining the richness of mascarpone cheese with the tanginess of cream cheese, this cheesecake is a silky, decadent delight. Perfect for special occasions or just because, this dessert is as stunning as it is delicious.
How to Make Mascarpone Cheesecake
Mascarpone cheesecake might sound fancy, but it’s incredibly simple to make. With a buttery graham cracker crust and a creamy mascarpone filling, this dessert comes together with just a few steps and some chilling time.
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing it or lining it with parchment paper.
- Make the Crust: Mix crushed graham crackers, sugar, and melted butter together. Press the mixture into the bottom of the pan and bake for 10 minutes. Let it cool.
- Prepare the Filling: Beat mascarpone cheese, cream cheese, and sugar until smooth. Add the eggs one by one, making sure to mix thoroughly after each one. Stir in vanilla extract and a splash of lemon juice.
- Assemble and Bake: Pour the filling onto the cooled crust. Set the springform pan in a water bath to avoid cracking. Bake for 60-70 minutes, or until the edges are firm and the center still has a slight wobble.
- Cool and Chill: Let the cheesecake cool to room temperature, then place it in the fridge for at least 4 hours or overnight.
- Serve and Enjoy: Top with fresh berries, whipped cream, or a drizzle of chocolate sauce before serving.
Mascarpone Cheesecake
12
servings20
minutes1
hour10
minutesIngredients
- For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted- For the Filling:
16 oz mascarpone cheese, room temperature
8 oz cream cheese, room temperature
3/4 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 tbsp lemon juice- Optional Toppings:
Fresh berries
Whipped cream
Chocolate or caramel sauce
Directions
- Bring your oven up to 325°F and prepare a springform pan.
- Combine crust ingredients, press into the pan, and bake for 10 minutes.
- Beat mascarpone, cream cheese, and sugar until smooth. Mix in eggs, one at a time, followed by vanilla and lemon juice.
- Pour filling into crust and bake in a water bath for 60–70 minutes.
- Allow it to reach room temperature, then place it in the fridge for a minimum of 4 hours.
- Add toppings, slice, and serve.
FAQ
Q: Can I use only mascarpone cheese?
A: Yes, but the texture will be richer and less tangy than using a combination of mascarpone and cream cheese.
Q:What can I do to stop my cheesecake from cracking? A: Bake the cheesecake in a water bath and avoid overbaking. Let it cool gradually to room temperature before refrigerating.
Q: Can I freeze mascarpone cheesecake?
A: Absolutely! Secure it well and freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Q: Is it possible to make this cheesecake without using a water bath?
A: While a water bath helps prevent cracks, you can skip it. Just place a tray of hot water on the oven’s lower rack to create steam.
