Mascarpone Cheesecake is a luxurious version of classic cheesecake, made even creamier by the addition of Italian mascarpone cheese. It has a smooth, dense filling that melts in your mouth and sits on a simple, crisp biscuit or graham cracker crust. The flavor is rich but not overly sweet, making it perfect for serving plain or topped with berries, fruit compote, or even a drizzle of chocolate. This recipe is baked low and slow for the best texture and serves 8 generous slices.
Ingredients You’ll Need
For the Crust:
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200g digestive biscuits or graham crackers (about 1½ cups crushed)
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1/3 cup melted butter
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1 tablespoon sugar (optional)
For the Filling:
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250g cream cheese, softened
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250g mascarpone cheese
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3/4 cup granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1/4 cup sour cream or plain yogurt (for a slight tang)
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Zest of 1 lemon (optional, for a fresh lift)
How to Make Mascarpone Cheesecake
Step 1: Prepare the Crust
Preheat the oven to 160°C (325°F). Crush the biscuits or crackers into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin. Mix in the melted butter and sugar until the crumbs feel like wet sand. Press this mixture into the bottom of a springform pan (about 8 inches) in an even layer. Bake for 8–10 minutes, then let it cool.
Step 2: Mix the Filling
In a mixing bowl, beat the cream cheese and mascarpone together until smooth. Add sugar and beat until combined. Then add the eggs one at a time, mixing slowly and scraping down the sides. Stir in vanilla, sour cream, and lemon zest if using. Mix just until smooth—don’t overbeat.
Step 3: Assemble and Bake
Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
Place the pan on a baking tray and bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake sit inside for another 30 minutes with the door slightly open.
Step 4: Chill and Set
Remove from the oven and let cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, until fully set.
Step 5: Slice and Serve
Run a knife around the edge before releasing the springform pan. Serve slices as-is or with fresh berries, fruit sauce, or a dusting of cocoa powder.
Serving Suggestions
Top with raspberries, blueberries, or stewed cherries for color and contrast. It also pairs beautifully with espresso or a drizzle of dark chocolate.
This Mascarpone Cheesecake is smooth, rich, and slightly tangy, with a soft texture that feels like a true indulgence. It’s a perfect make-ahead dessert that never fails to impress.
