Mascarpone Cheesecake
This Mascarpone Cheesecake is luxuriously creamy, smooth, and subtly rich, inspired by classic Italian elegance. With a silky custard filling and a customizable buttery crust, it’s an effortless yet impressive dessert perfect for make-ahead entertaining or a cozy indulgence at home.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs or almond meal or cookie crumbs
- 6 tablespoons unsalted butter melted
Filling
- 8 oz mascarpone cheese room temperature
- 8 oz full-fat cream cheese room temperature
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice optional
Instructions
- Preheat the oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with two layers of foil and lightly grease the inside.
- Mix the crust ingredients together until combined. Press firmly into the bottom of the pan and slightly up the sides. Bake for 8 minutes, then set aside to cool.
- In a large bowl, beat the mascarpone, cream cheese, and sugar until smooth and creamy, scraping down the sides as needed.
- Add the eggs one at a time on low speed, mixing just until incorporated. Stir in the vanilla extract and lemon juice.
- Pour the filling over the cooled crust and smooth the top.
- Place the springform pan into a larger roasting pan and carefully add hot water halfway up the sides to create a water bath.
- Bake for 50–60 minutes until the edges are set and the center slightly jiggles.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 30 minutes.
- Remove from the water bath, run a knife around the edge, and cool completely on a wire rack.
- Cover and refrigerate for at least 8 hours or overnight before slicing and serving.
Notes
For best results, ensure all ingredients are at room temperature before mixing. The cheesecake can be topped with fresh berries, whipped cream, or citrus zest just before serving.