Mascarpone Cheesecake

If you love cheesecake’s rich and creamy decadence but want a little less tang, this mascarpone cheesecake may be for you. Like all our best cheesecake recipes, this version features a base made with eggs, cream cheese and vanilla. Here, however, mascarpone cheese tempers the tang of the cream cheese while making the cheesecake super creamy and luscious.

Mascarpone is a soft, spreadable Italian cheese that’s like a hybrid between ricotta and cream cheese. Unlike cream cheese, which is made with milk and cream, mascarpone uses only heavy cream. Tiramisu is one of the most famous mascarpone recipes, but mascarpone is an excellent ingredient for cheesecakes and other desserts, including icebox cakes, pies and more.

Serve each slice of this cheesecake recipe using mascarpone with homemade whipped cream and a drizzle of caramel sauce, or crown your finished masterpiece with fruit, chocolate and other favorite dessert toppings.

Mascarpone Cheesecake Ingredients

• Graham cracker crust: The sweet and sturdy crust includes graham cracker crumbs, sugar and butter. Look for graham cracker crumbs in the baking aisle, or crush them yourself with a food processor.
• Cream cheese: Not all cream cheese is created equal. For the best-tasting cheesecake, opt for one of the top-rated cream cheese brands. Always soften cream cheese first for easier blending.
• Mascarpone cheese: Just about every grocery store stocks mascarpone. Look for it near the ricotta or cream cheese; some stores stock it in the specialty cheese section.
• Sugar: Granulated sugar melts easily into the other ingredients and sweetens the filling.
• Lemon juice: Lemon juice adds a subtle acidity to balance the richness and sweetness of the filling. For an extra burst of citrus, consider adding a bit of the lemon’s zest.
• Vanilla: If you keep homemade vanilla extract in your pantry, now is the perfect time to use it. Otherwise, store-bought vanilla extract works just fine too.
• Eggs: Eggs are an essential ingredient for cheesecake. They act as a key binding agent, help thicken the filling and provide vital structure to the finished recipe. Use room-temperature eggs to mix with the softened cheeses.
• Frozen whipped topping: Dollop whipped topping on the cheesecake. Of course, fresh whipped cream is a perfect stand-in for the premade stuff.
• Caramel topping: Whether you grab your favorite jar from the store or make a batch of homemade salted caramel sauce, a generous drizzle is the perfect sweet finish to this rich and creamy dessert.

Directions

Step 1: Prepare the pan

Preheat oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inches square) and securely wrap the foil around the pan.

Editor’s Tip: Don’t be stingy with the foil. Use large sheets rather than piecing small ones together. The foil is essential to prevent any liquid in the water bath from seeping into the pan, which would lead to a soggy crust and a watery filling.

Step 2: Make the crust

In a small bowl, combine the graham cracker crumbs and sugar, then stir in the melted butter.

Press the mixture onto the bottom of the prepared springform pan, then place the pan on a baking sheet. Bake for 10 minutes, then cool on a wire rack.

Editor’s Tip: Use the flat bottom of a measuring cup or glass to help press the crust mixture into an even layer on the bottom of your pan.

Step 3: Mix the filling

In a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth.

Add the eggs and beat on low until just combined.

Step 4: Bake, cool and chill

Pour the filling over the crust, then place the springform pan in a large baking pan. Carefully add 1 inch of hot water to the larger pan.

Transfer to the oven and bake until the center is just set and the top appears dull, about 1 hour to 1 hour and 15 minutes. Remove the springform pan from the water bath and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen the cheesecake. Cool in the pan for one hour longer. Then, refrigerate the cheesecake overnight.

Editor’s Tip: Do not rush the cooling process. Cheesecake can crack if transferred to the refrigerator too soon. Allow it to cool slowly and gently for the best results.

Step 5: Decorate, slice and serve

Remove the sides of the pan and decorate the cheesecake with whipped topping and a drizzle of caramel sauce. Then, slice and serve.

Mascarpone Cheesecake Variations

• Consider a different crust: Make the crumb crust with vanilla wafers or Oreo cookies, or add finely chopped nuts to the crust mixture.
• Try mix-ins and flavors: Customize this cheesecake recipe using mascarpone with other extracts or swirls of flavor. Add up to 2 teaspoons of almond extract, coconut extract or orange extract. Or, swirl a few tablespoons of your favorite jam into the filling before baking.
• Add tasty toppings: Skip the caramel. Instead, finish each slice of mascarpone cheesecake with a generous spoonful of hot fudge or try a fun, fruity twist with a homemade fruit compote or strawberry syrup.

How to Store Mascarpone Cheesecake

Mascarpone cheesecake must be stored in the refrigerator. It can be wrapped in storage wrap or stored in an airtight cake storage container for five to seven days.

Can you freeze mascarpone cheesecake?

You can freeze cheesecake, including cheesecake with mascarpone. After the cheesecake fully sets in the refrigerator, wrap it tightly in storage wrap, followed by a layer of heavy-duty foil. It will last in the freezer up to six months, although the texture and taste will be best within three months. To enjoy, defrost it overnight in the refrigerator.

Mascarpone Cheesecake Tips

How do you make sure a mascarpone cheesecake is super creamy?

Several factors can impact the final texture of a cheesecake recipe using mascarpone. One secret to a successful cheesecake is always to start with softened cream cheese and room-temperature eggs. Doing so will help the filling ingredients emulsify smoothly, resulting in a creamy, lump-free cheesecake. Second, take care not to overmix the filling while adding the eggs. Mixing too long will incorporate too much air into the batter and can cause a cheesecake to rise excessively, crack, and/or sink while baking or cooling.

How do you know when the cheesecake is done baking?

The wobble test is the best way to tell when a cheesecake is done baking. Before removing the cheesecake from the oven, whack the side of the springform pan with a wooden spoon. If the center of the cheesecake gives just a gentle wobble, it’s fully baked. If the surface of the cheesecake sloshes or jiggles noticeably, then it’s best to let it bake for a few more minutes. Another option is to insert an instant-read thermometer into the center of your cheesecake. When it registers 150°, it is ready to be removed from the oven.