Mascarpone Cheesecake is a rich, creamy, and luxurious twist on the traditional cheesecake, made with mascarpone cheese for a velvety texture and subtle sweetness. This decadent dessert is perfect for special occasions or when you want to treat yourself to something extra special. Here’s a recipe that’s sure to impress!
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits, crushed)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 cups) mascarpone cheese, softened
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 2 tablespoons all-purpose flour (optional, for extra creaminess and stability)
For the Topping (Optional):
- Fresh berries (strawberries, raspberries, blueberries, etc.)
- Whipped cream
- Fruit compote or raspberry sauce (optional)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
- Stir in the melted butter until the mixture is evenly moistened.
- Press the mixture into the bottom of the prepared pan to form a firm, even crust.
- Bake for 8-10 minutes until golden brown. Remove from the oven and set aside to cool.
2. Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the mascarpone cheese and cream cheese together until smooth and creamy. You can use an electric mixer or stand mixer for the best results.
- Add the sugar and vanilla extract, and beat until fully combined.
- Add the eggs one at a time, mixing on low speed after each addition. Do not overmix.
- Add the sour cream and heavy cream, and mix until the batter is smooth and well-combined.
- If using flour, gently fold it into the batter to help stabilize the cheesecake and give it a creamy texture.
3. Assemble and Bake:
- Pour the cheesecake filling over the cooled crust in the springform pan.
- Smooth the top with a spatula to ensure it’s even.
- Tap the pan on the counter to remove any air bubbles.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools). If the top starts to brown too much, you can cover it loosely with aluminum foil.
- Turn off the oven and let the cheesecake cool in the oven for about an hour with the door cracked. This helps prevent cracking.
4. Cool and Chill:
- Once the cheesecake has cooled to room temperature, cover it with plastic wrap or foil and refrigerate for at least 4 hours or overnight to allow it to fully set.
5. Serve:
- Once the cheesecake is fully chilled, run a knife around the edge of the cheesecake to loosen it from the pan, then carefully remove the sides of the springform pan.
- Top the cheesecake with fresh berries, whipped cream, or your favorite fruit compote for extra flavor.
- Slice and serve!
Tips:
- Avoid Cracking: Avoid overmixing the batter, especially after adding the eggs. Also, letting the cheesecake cool gradually in the oven helps reduce the chances of cracking.
- Make Ahead: This cheesecake can be made a day or two in advance and stored in the refrigerator until you’re ready to serve.
- Optional Topping: For a burst of flavor, drizzle with raspberry sauce, caramel sauce, or even chocolate ganache.
This Mascarpone Cheesecake has a silky, indulgent texture, with a creamy filling and a buttery crust. The mild flavor of the mascarpone cheese balances the richness of the cheesecake beautifully, making it a perfect dessert for any occasion. Enjoy!