Mascarpone cheesecake

Name: Mascarpone cheesecake
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Italian, Mediterranean, European
Ingredients: 1 ½ cup of graham crackers (or Leibniz crackers); 6 tbsp of melted butter (85g); 452 g cream cheese (softened); 225 g mascarpone cheese (room temperature); ¾ cup of sugar; 3 large eggs; 1 tsp vanilla extract/sugar; 1 tsp fresh lemon juice; ¼ tsp salt; 230 g sour cream; ¼ cup of sugar; 1 tsp vanilla extract/sugar; 1 tsp fresh lemon juice; ⅛ tsp salt

13 steps

Prep:30minCook:1h 10min

After baking lots of different cheesecakes, a guy I dated told me that his favourite cheesecake was made with mascarpone cheese. The relationship didn’t last, but I made one of my best cheesecakes ever. Thanks dude.

Updated at: Tue, 05 Sep 2023 15:09:20 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories429.8 kcal (21%)

Total Fat32.8 g (47%)

Carbs28.6 g (11%)

Sugars22.1 g (25%)

Protein5.8 g (12%)

Sodium279.9 mg (14%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Step 1

Put oven rack in middle position and preheat oven to 350°F/175°C. Butter bottom and side of a 9-inch springform pan.

Crust

Step 2

Stir together ground graham crackers and butter in a bowl. Pat onto bottom. Bake pan until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on.

butter85g

graham crackers1 ½ cup

Cake batter

Step 3

Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.

Bowl

cream cheese452g

mascarpone cheese225g

sugar¾ cup

Step 4

Add eggs 1 at a time, beating well after each addition.

eggs3

Step 5

Add vanilla, lemon juice, and salt and mix at low speed until combined.

vanilla extract1 tsp

fresh lemon juice1 tsp

salt¼ tsp

Step 6

Pour into cooled crust and bake for 45 minutes in a hot water bath until cake is set and puffed around edge but still trembles slightly when pan is shaken gently.

Step 7

Turn off the oven and let it cool (door closed) for 45 minutes. Then let the cheesecake cool with the oven door cracked open for 20 minutes. This is important to not let the cake collapse or crack!

Step 8

Take the cheesecake out and let it cool on a baking rack for 20 minutes.