Key Lime Mascarpone Cheesecake
Indulge in the creamy, tangy perfection of Key Lime Mascarpone Cheesecake, a dessert that blends tropical flair with rich Italian-inspired decadence. This luscious cheesecake features a buttery graham cracker crust, a silky filling made with cream cheese and mascarpone, and the bright, citrusy punch of fresh key lime juice and zest. Baked to perfection with a water bath technique to ensure a crack-free finish, this elegant treat is chilled to achieve the perfect texture. Ideal for special occasions or as a show-stopping finale to your next gathering, this cheesecake can be beautifully garnished with fluffy whipped cream for a touch of sweetness. With its balance of creamy richness and zesty vibrance, this dessert is a crowd-pleaser that tastes as stunning as it looks.
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 450 grams Cream cheese, softened
- 250 grams Mascarpone cheese
- 150 grams Granulated sugar (for filling)
- 120 milliliters Key lime juice
- 1 tablespoon Key lime zest
- 1 teaspoon Pure vanilla extract
- 3 Large eggs
- 200 milliliters Heavy cream (optional, for garnish)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch springform pan with butter or non-stick spray.
In a food processor, pulse the graham crackers until fine crumbs form. Combine the crumbs with the melted butter and 2 tablespoons of granulated sugar in a medium bowl.
Press the crumb mixture evenly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the cream cheese and mascarpone cheese together with a hand or stand mixer until smooth and creamy.
Add 150 grams of granulated sugar, the key lime juice, key lime zest, and vanilla extract. Continue mixing until fully combined.
Beat the eggs in one at a time, ensuring they are well incorporated but not over-mixed.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan onto a larger roasting pan. Pour hot water into the roasting pan to create a water bath, ensuring the water reaches about halfway up the side of the springform pan. This helps prevent cracking while baking.
Bake the cheesecake in the preheated oven for 60 minutes, or until the edges are set and the center jiggles slightly when shaken.
Turn off the oven and leave the door slightly ajar. Let the cheesecake cool gradually in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the water bath and refrigerate for at least 4 hours, preferably overnight, to fully set.
Optionally, whip the heavy cream with powdered sugar to stiff peaks and use it to garnish the cheesecake just before serving.
Nutrition Facts
Calories |
6003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 472.9 g | 606% | |
| Saturated Fat | 273.4 g | 1367% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1859 mg | 620% | |
| Sodium | 2562 mg | 111% | |
| Total Carbohydrate | 381.0 g | 139% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 285.0 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1119 mg | 86% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1252 mg | 27% | |
*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.
