Mascarpone Cheesecake is an exquisite dessert that marries the richness of mascarpone cheese with the creaminess of traditional cream cheese, resulting in a luxurious and velvety treat. The creation begins with the preheating of the oven to 325°F (165°C) to ensure precise baking. A base of graham cracker crumbs is mixed with melted unsalted butter and granulated sugar, pressed firmly into a 9-inch springform pan to form a sturdy, buttery crust.
The star of the cheesecake, a combination of 16 oz each of mascarpone and softened cream cheese, is beaten until smooth and creamy. The incorporation of granulated sugar, vanilla extract, and large eggs one at a time ensures a well-blended and sweet flavor profile. The addition of sour cream and heavy cream further enhances the texture, making it exceptionally smooth.
The cheese mixture is poured over the prepared crust and baked until the center is set and the top is lightly golden, creating a beautiful, uniform color. Post-baking, the cheesecake takes an unusual, yet crucial step: cooling gradually in a slightly opened oven. This method helps prevent cracks on the cheesecake’s surface by allowing it to cool slowly and evenly.
Afterward, it is refrigerated for a minimum of 4 hours, ideally overnight, developing a firmer texture and more cohesive flavor. The end result is a decadent cheesecake with a smooth, creamy texture and a flavor that is both subtly sweet and richly indulgent.
Mascarpone cheesecake stands out due to its Italian twist, incorporating the distinct, slightly tangy and creamy characteristics of mascarpone cheese into a classic dessert. This creates a uniquely rich and indulgent experience, making it a delightful centerpiece for any occasion.
Ingredients
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
16 oz mascarpone cheese
16 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1/2 cup sour cream
1/4 cup heavy cream
Directions
1. Preheat your oven to 325°F (165°C).
2. In a medium mixing bowl, combine 2 cups of graham cracker crumbs, 1/2 cup melted unsalted butter, and 1/4 cup granulated sugar. Mix well until the crumbs are fully coated with butter.
3. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
4. In a large mixing bowl, beat 16 oz of mascarpone cheese and 16 oz of softened cream cheese together until smooth and creamy.
5. Add 1 cup of granulated sugar to the cheese mixture and beat until well incorporated.
6. Mix in 1 tsp of vanilla extract.
7. Add 4 large eggs, one at a time, beating well after each addition.
8. Blend in 1/2 cup of sour cream and 1/4 cup of heavy cream until the batter is smooth.
9. Pour the cheese mixture over the prepared crust in the springform pan.
10. Smooth the top with a spatula to ensure an even surface.
11. Place the springform pan in the preheated oven and bake for 60-70 minutes, or until the center is set and the top is lightly golden.
12. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about 1 hour.
13. Remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight, before serving.