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This Mascarpone Cheesecake combines the velvety smoothness of mascarpone cheese with a classic creamy texture, resulting in a dessert that's rich, satisfying, and beautifully balanced. Ideal for holidays, dinner parties, or simply treating yourself, this cheesecake is bound to become your go-to luxury dessert.

Mascarpone Cheesecake

This Mascarpone Cheesecake combines the velvety smoothness of mascarpone cheese with a classic creamy texture, resulting in a dessert that's rich, satisfying, and beautifully balanced. Ideal for holidays, dinner parties, or simply treating yourself, this cheesecake is bound to become your go-to luxury dessert.
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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.