Cream Cheese Mascarpone Cheesecake
Indulge in the creamy decadence of this Cream Cheese Mascarpone Cheesecake, a luxurious spin on the classic dessert that combines tangy cream cheese with the velvety richness of mascarpone. Nestled atop a buttery graham cracker crust, this cheesecake boasts a smooth, luscious filling infused with hints of vanilla and bright lemon zest for a perfectly balanced flavor profile. Its delicate texture is achieved through a gradual cooling process, ensuring a crack-free finish. Ideal for dinner parties or special occasions, this show-stopping dessert can be garnished with fresh fruit or a dollop of whipped cream to elevate its presentation. With easy-to-follow steps and a melt-in-your-mouth result, this cheesecake recipe is destined to become a household favorite.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 450 grams Cream cheese, softened
- 250 grams Mascarpone cheese
- 150 grams Granulated sugar (for filling)
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 teaspoon Lemon zest
- 120 milliliters Heavy cream
Instructions
Preheat your oven to 160°C (325°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan to create an even crust. Place in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and mascarpone cheese together until smooth and creamy, using a hand or stand mixer on medium speed.
Add the granulated sugar and mix until fully incorporated.
Beat in the eggs, one at a time, making sure to fully incorporate each egg before adding the next.
Stir in the vanilla extract, lemon zest, and heavy cream. Mix until the filling is smooth and uniform.
Pour the cheesecake filling over the prepared crust in the springform pan. Smooth out the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-55 minutes, or until the edges are set and the center has a slight wobble.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually, helping to prevent cracks.
Remove the cheesecake from the oven and run a knife around the edges of the pan to loosen it. Allow the cheesecake to cool completely at room temperature.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to set completely.
Carefully remove the sides of the springform pan before slicing and serving. Optionally, garnish with fresh fruit, whipped cream, or a dusting of powdered sugar.
Nutrition Facts
Calories |
5553 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 413.8 g | 531% | |
| Saturated Fat | 241.5 g | 1208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1661 mg | 554% | |
| Sodium | 2956 mg | 129% | |
| Total Carbohydrate | 388.3 g | 141% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 285.4 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 975 mg | 75% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1203 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
