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.

My love for cheesecake runs deep so I had to take a whirl at swapping out the beautiful Italian sweet, soft cheese, mascarpone. For another cheesecake spin-off try my Basque cheesecake recipe next!
Let's get to the recipe
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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PrintRecipe Card
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.
- Total Time: 9 hours 45 minutes
- Yield: 10-12 Slices 1x
Ingredients
Crust
Cheesecake
- 16oz (1lb) Cream Cheese, completely softened to room temperature
- 16oz (1lb) Mascarpone, completely softened to room temperature
- 300 grams (1 ½ Cup) Granulated Sugar
- 4oz (½ Cup) Sour Cream or Greek Yogurt
- 1 Tablespoon Vanilla Bean Paste
- 1 Teaspoon Lemon Zest
- 4 Large Eggs + 1 Large Egg Yolks, at room temperature
- Optional: Homemade Whipped Cream Recipe, Mixed Berry Compote, or Salted Caramel Sauce
Instructions
Crust
- Preheat the oven to 350F/180C and grease a 9-inch springform pan then set aside.
- In a small bowl combine crushed graham cracker crumbs and granulated sugar. Once evenly combined add melted butter to the crumbs. Mix until a wet sand texture is formed. Press into the bottom and slightly up upsides of the prepared pan. Bake for 5-8 minutes to set the crust. Let cool on a wire rack and reduce oven temperature to 325F/ 162C.
Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment or 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 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 a 9-inch springform pan in a 10-inch cake pan- place the cake pan in the roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan. This 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 leftovers in the fridge for up to 5 days.
- Prep Time: 15 Minutes
- Cool Time: 8 Hours
- Cook Time: 1 Hour 30 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: cheesecake with mascarpone, cream cheese and mascarpone cheesecake
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Jeff says
You’re missing the heavy cream in your ingredients but calling for it in step #1 on the instructions!
Elizabeth Waterson says
Hi Jeff, SO sorry for the confusion! I did not use heavy cream in this recipe. I have updated the post. Please let me know if you have any further questions or if you try the recipe I would love to know what you think! XX Liz
Tee says
Same with the mascarpone, when is it incorporated?
Elizabeth Waterson says
Hi Tae, so sorry for the confusion you should mix it at the beginning with the cream cheese, I have updated the recipe card to reflect this. Thank you so much for pointing it out. Please let me know if you have any other questions or if you try the recipe! XX Liz
Katie says
I wonder if my oven runs hotter than yours???? or if a slight tweak to the recipe made it cook faster??? I had the timer set for 1:20, but peeped in just shy of an hour (like 50 minutes) and was startled to see the top getting a little golden!
Elizabeth Waterson says
Hi Katie, it may run warmer, glad you checked in on it. It might also be positioned in a hot spot in the oven causing it to brown more quickly. I hope it turns out lovely for you. Please let me know how you like it. Merry Christmas. XX Liz