Mascarpone Cheesecake Recipe: Indulgently Creamy and Irresistibly Delicious
When it comes to decadent desserts, nothing beats the smooth, creamy elegance of a homemade Mascarpone Cheesecake. Rich, indulgent, and bursting with delicate flavors, this cheesecake is ideal for special occasions, family gatherings, or simply when you want to treat yourself to a luxurious dessert. With simple ingredients and straightforward instructions, this recipe delivers restaurant-quality results right in your kitchen.
Why You'll Love This Mascarpone Cheesecake:
- Creamy Texture: Mascarpone cheese creates an incredibly smooth and velvety filling.
- Easy Preparation: Simple ingredients and easy-to-follow steps.
- Perfect for Special Occasions: Impress your guests with minimal effort.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces mascarpone cheese, softened
- 8 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt (or sour cream)
- 2 tablespoons freshly squeezed lemon juice
Equipment
- 9-inch springform pan
- Aluminum foil
- Roasting pan (for water bath)
- Electric mixer
- Mixing bowls
- Spatula
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside securely with aluminum foil to prevent leaks.
Step 2: Make the Crust
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan firmly. Bake for 10 minutes. Remove and cool slightly.
Step 3: Prepare Cheesecake Filling
Using an electric mixer, beat mascarpone and cream cheese until creamy and smooth. Gradually add sugar, beating until incorporated. Add eggs one at a time, beating gently after each addition. Mix in vanilla extract, Greek yogurt, and lemon juice until just combined.
Step 4: Bake in Water Bath
Pour filling into crust. Place the springform pan in a roasting pan. Fill roasting pan halfway up with hot water. Bake for 60–70 minutes until edges are set and the center jiggles slightly.
Step 5: Cool Gradually and Chill
Turn off oven and leave cheesecake inside with the door ajar for 30 minutes. Remove, cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Serving Suggestions
Serve chilled, topped with fresh berries, fruit compote, caramel drizzle, or chocolate sauce.
Storage
- Refrigerate: Store covered for up to 5 days.
- Freeze: Wrap tightly and freeze up to 2 months; thaw overnight in the refrigerator.
Expert Tips for Success
- Room Temperature Ingredients: Ensure all ingredients are room temperature for a smoother batter.
- Water Bath: Prevents cracking and ensures even baking.
- Do Not Overmix: Mix gently after adding eggs to avoid excess air in the batter.
Frequently Asked Questions (FAQs)
Can I skip the crust?
Yes, you can make a crustless cheesecake; simply grease the pan and pour the filling directly.
How do I know it's done baking?
Cheesecake is ready when edges are firm, but the center jiggles slightly.
What can I use instead of a springform pan?
A deep pie dish works, though slicing and serving may be more challenging.
Can I make mini cheesecakes?
Yes, bake in cupcake liners for 20–25 minutes.
Mascarpone Cheesecake
Equipment
- 9-inch springform pan
- Electric hand mixer or stand mixer
- Aluminum foil (for water bath)
- Large roasting pan (optional, for water bath)
- spatula
- mixing bowls
Ingredients
- Crust Optional:
- - 1½ cups graham cracker crumbs
- - ¼ cup granulated sugar
- - 6 tbsp unsalted butter melted
Filling:
- - 16 oz mascarpone cheese softened
- - 8 oz cream cheese softened
- - 1 cup granulated sugar
- - 3 large eggs room temp
- - 1 tsp vanilla extract
- - ½ cup plain Greek yogurt or sour cream
- - 2 tbsp lemon juice or 1 tbsp lemon zest
Instructions
- Preheat oven to 325°F. Grease 9-inch springform pan. Wrap bottom and sides in foil.
- (Optional) Mix crust ingredients, press into pan, bake 10 mins.
- Beat mascarpone, cream cheese, and sugar. Add eggs one at a time. Stir in vanilla, yogurt, lemon juice/zest gently.
- Pour filling over crust. Place pan in roasting pan, fill halfway up sides with hot water.
- Bake 60–70 mins until edges set and center slightly jiggles. Cool in oven 30 mins, remove and cool completely. Chill 4 hrs or overnight.
- Serve with berries, caramel, chocolate drizzle, or whipped cream.
Enjoy your creamy, delicious Mascarpone Cheesecake—a decadent dessert that'll have everyone asking for seconds!