Mascarpone Cheesecake

This incredibly creamy, decadent mascarpone cheesecake is a show-stopper your friends and family are sure to love. The mascarpone gives it a slightly different flavor than a traditional cream cheese-only cheesecake. Step-by-step photos teach you how to bake this mascarpone cheesecake.

Ingredients

For the crust, you can use a Graham Cracker Crust or Biscoff Crust, I used a Ginger Cookie crust just swapped out biscoff cookies for ginger cookies. For the cheesecake batter you'll need:

• Cream Cheese. You need to make sure the cream cheese is completely softened to room temperature so that it develops into a smooth cheesecake.
• Mascarpone Cheese. The mascarpone also needs to be completely softened to room temperature.
• Granulated Sugar. You'll mix the sugar into the cream cheese before all of the other ingredients so it can blend into the batter and once baked you can't taste the granules of sugar.
• Sour Cream. Adding a little bit of sour cream adds some moisture and tang to the cheesecake batter.
• Vanilla Bean Paste. You can use vanilla extract if you don't have vanilla bean paste.
• Lemon Zest. I love adding a little lemon to the batter, it does not make the cheesecake taste super lemony just gives it a nice undertone.
• Large Eggs + 1 Large Egg Yolks. When you add the eggs you want to make sure you don't over mix them in and create too much air in the batter. Too much air in the batter will cause cracks in the cheesecake. For the eggs to properly emulsify into the batter you want them at room temperature.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat oven to 350F/180C and grease a 9-inch springform pan then set aside. Prepare the crust, the graham crackers, or ginger biscuits, in a food processor until fine crumbs are formed, or place them in a plastic bag and use a rolling pin to crush them.

In a small bowl combine crushed graham cracker crumbs and granulated sugar. Once evenly combined add melted butter to crumbs. Mix until a wet sand texture is formed. Press into the bottom and slightly up upsides of prepared pan. Bake for 5-8 minutes to set the crust. Let cool on a wire rack and reduce oven temperature to 325F/ 162C.

In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a hand-held electric mixer beat the cream cheese and mascarpone for 3 minutes at low speed. It should be smooth with no lumps.

Add the granulated sugar and beat for another 2 minutes on low speed.

Add the sour cream, vanilla beans, lemon zest, and vanilla extract- mixing until fully combined. Make sure to scrape the sides of the bowl with a rubber spatula to ensure everything is evenly combined.

Add in the eggs one at a time, mixing well after each addition.

You should have a creamy batter with no lumps.

Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. Creating a water bath this way prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.

Bake for 1 hour and 20 minutes to 1 hour and 35 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F- but be careful when you poke as if you are not covering the top in whipped cream you will see the mark.

Turn the oven off and open the door so it is cracked open, let the cheesecake cool in the oven for 1 hour then take it out of the roasting pan and cool on a wire rack for another hour. Then wrap the cheesecake with plastic wrap. Let chill in the fridge overnight or for at least 6 hours.

When ready to serve use a small angled spatula to gently loosen the cheesecake from the springform pan, if moving the cheesecake from the bottom of the pan to a serving plate then use the spatula to gently loosen the crust as well then use two large spatulas to move the cheesecake.

Serve with the desired topping. Store mascarpone cheesecake leftovers in the fridge for up to 5 days.

How to freeze

Cheesecake is a great candidate for freezing.

To freeze the whole cheesecake let it chill in the fridge overnight, as if you were serving it the next day, then wrap in plastic wrap twice, then foil. Freeze for up to 3 months. The multiple layers of wrapping protect it from drying out and freezer burn. To thaw the cheesecake place it in the fridge overnight.

You can also freeze cheesecake slices. To do this the cheesecake should have already chilled overnight, slice the cheesecake slices and wrap in plastic wrap twice then place in a freezer-safe bag and stash for up to three months. To thaw the slices you can let them sit at room temperature for about an hour, depending on how large the slices are, OR you can plan the night before and let them thaw in the fridge.

More mascarpone desserts

The most classic mascarpone dessert in my life is Tiramisu. In my recipe, I include a little treat in each layer too!

For breakfast check out my Pear French Toast Bake.

If you love chocolate then use this chocolate mascarpone frosting for your next cake, sooo creamy and delicious!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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