Mascarpone cheesecake is rich, creamy, and smooth—slightly lighter than traditional cream cheese cheesecake but just as indulgent. Here’s a straightforward recipe:
Ingredients
For the crust:
- 1 ½ cups (150g) graham cracker crumbs or digestive biscuits
- 5 tablespoons (70g) butter, melted
- 2 tablespoons sugar
For the filling:
- 16 oz (450g) mascarpone cheese, room temperature
- 8 oz (225g) cream cheese, room temperature
- ¾ cup (150g) sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¼ cup (60ml) heavy cream
Optional topping:
- Fresh berries, fruit compote, chocolate shavings, or caramel
Instructions
- Preheat oven
- Preheat to 325°F (160°C).
- Prepare crust
- Mix graham cracker crumbs, melted butter, and sugar.
- Press firmly into the bottom of a 9-inch (23cm) springform pan.
- Bake 8–10 minutes, then cool slightly.
- Make filling
- Beat mascarpone and cream cheese together until smooth.
- Add sugar and beat until combined.
- Add eggs one at a time, beating gently.
- Stir in vanilla and heavy cream.
- Bake
- Pour filling over crust.
- Bake 45–55 minutes, until edges are set but the center still slightly jiggles.
- Cool
- Let cheesecake cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.
- Serve
- Top with fresh berries, chocolate, or your favorite sauce before serving.
💡 Tips for the perfect mascarpone cheesecake
- Don’t overmix once eggs are added to avoid cracks.
- A water bath can help prevent cracking, but it’s optional.
- Room temperature ingredients blend more smoothly and create a creamier texture.
I can also give a no-bake mascarpone cheesecake version that’s even quicker and just as creamy. Do you want that version?
