Creamy Mascarpone CheesecakeLike no cheesecake you’ve eaten before!

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  • Creamy Mascarpone Cheesecake

We’ve all made cheesecake, but if you’ve never had a go at a Creamy Mascarpone Cheesecake recipe like this one, you are missing out. This cheesecake is just stunning, not too sweet and with the mascarpone it becomes very light…

We’ve all made cheesecake, but if you’ve never had a go at a Creamy Mascarpone Cheesecake recipe like this one, you are missing out. This cheesecake is just stunning, not too sweet and with the mascarpone it becomes very light and super creamy. We topped ours with some berries, but you could add whatever you wanted on top!

A quick cheesecake tip: have all your ingredients, particularly the cream cheese but also the eggs, at room temperature prior to mixing.

cheesecake

serves
12
time needed
prep cook
ingredients
12
difficulty
Medium
rating (click to rate)
1.0 based on 1 rating, click to rate

Ingredients

Crust

  • 1 3/4 cups Biscuit Crumbs digestive or similar
  • 1 1/2 tbsp Brown Sugar
  • 1/4 tsp Salt
  • 4 tbsp Butter melted

Filling

  • 900 grams Cream Cheese room temperature
  • 1 1/2 cups Caster Sugar
  • 2 tsp Vanilla Extract
  • 3/4 tsp Lemon Zest
  • 4 Eggs room temperature
  • 1 1/4 cups Mascarpone Cheese room temperature


Method

  1. Preheat oven to 180 degrees and prepare a 22-25cm springform pan by buttering the inside. If you’re using a water bath, and we recommend it, also wrap the bottom of the pan (outside) with two layers of alfoil. Pop the pan on a baking tray.
  2. In a bowl, mix together the biscuit crumbs, salt and sugar. Add the melted butter, and stir well until well incorporated. Pour into the pan, and press into an even layer with your fingers across the bottom and halfway up the sides.
  3. Place the pan into the oven and bake until slightly brown and sweet smelling, for around 10 minutes.
  4. Remove the crust and turn the oven down to 160 degrees.
  5. Meanwhile, beat the cream cheese in a large bowl with an electric hand mixer until the cheese is light and lump-free.
  6. Keep the mixer running, and pour in the sugar, beating for several more minutes to mix. At this point add the vanilla extract and lemon zest.
  7. Add the four eggs one at a time, beating for at least a minute after each egg. Scrape the bowl down as needed, and then turn the mixer to a low speed.
  8. Spoon in the mascarpone and mix it well, then pout the filling mixture into the prepared pan. It should be close to the top.
  9. Place the springform pan into a tray or oven safe pan with sides. Pour in enough water to reach halfway up your cake pan, and then place in the centre rack on your oven. Bake until somewhat gold on the top, ensuring that the filling is set but still wobbles slightly in the middle. This should take around 90 minutes.
  10. To stop your cheesecake from cracking, turn the oven off after the cheesecake is ready but leave in the oven. Using a wooden spoon or similar, hold the door open and allow the cake to cool in the water bath for around 60 minutes. Remove and cool on a wire rack until it reaches room temperature, then fully chill in the fridge before cutting, for optimum texture.
  11. Once chilled, serve as desired. We topped ours with a bit of lemon glaze, and some berries.

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