Mascarpone Cheesecake

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.

Make Crust

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 for 3 minutes at low speed. It should be smooth with no lumps.

Beat the Cream Cheese

Step 2

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

Add Sugar

Step 3

Add the heavy cream, 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 Wet Ingredients 

Step 4

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

Add Eggs

Step 5

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.


Step 6

Serve with the desired topping. Store leftovers in the fridge for up to 5 days. I use Salted Caramel to give it extra yummyness!


Step 7