Mascarpone cheesecake is a rich and creamy dessert that combines the smoothness of mascarpone cheese with the classic cheesecake texture. Here’s a simple recipe to make it:
Ingredients:
For the crust:
- 1 ½ cups (150g) of graham cracker crumbs (or digestive biscuits)
- 3 tbsp (45g) of melted butter
- 2 tbsp of sugar (optional)
For the filling:
- 16 oz (450g) mascarpone cheese, softened
- 8 oz (225g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp lemon juice (optional for a touch of tang)
For the topping (optional):
- Fresh berries or fruit compote
Instructions:
1. Prepare the crust:
- Preheat your oven to 325°F (163°C).
- Mix the graham cracker crumbs, melted butter, and sugar (if using) in a bowl until combined.
- Press this mixture into the bottom of a greased 9-inch (23 cm) springform pan. Use the back of a spoon to compact the crumbs.
- Bake the crust for about 10 minutes until set, then remove from the oven and let it cool.
2. Make the filling:
- In a large bowl, beat the mascarpone and cream cheese together until smooth and creamy.
- Add the sugar and continue to beat until well combined.
- Add the eggs one at a time, beating after each addition. Then, stir in the vanilla extract and lemon juice.
- Pour the mixture over the cooled crust in the springform pan.
3. Bake the cheesecake:
- Bake for 50–60 minutes, or until the edges are set and the center is slightly wobbly (it will firm up as it cools).
- Let the cheesecake cool at room temperature for about an hour, then refrigerate for at least 4 hours, or overnight, to allow it to fully set.
4. Serve:
- Once the cheesecake is fully chilled, release it from the springform pan and transfer it to a serving plate.
- Top with fresh berries or a fruit compote if desired. Slice and enjoy!
This mascarpone cheesecake is rich, velvety, and indulgent, with a balanced sweetness and tanginess that pairs wonderfully with fruit toppings.
