Mascarpone Cheesecake
Indulge in the creamy decadence of Mascarpone Cheesecake, a show-stopping dessert that combines the velvety richness of mascarpone cheese with the tangy creaminess of classic cream cheese. This luxurious cheesecake features a buttery graham cracker crust, a hint of lemon zest for a bright citrus note, and a smooth, custard-like filling that's carefully baked to perfection. The gradual cooling process ensures a crack-free top, while the overnight chilling enhances its silky texture. Perfectly suited for dinner parties or special occasions, this elegant dessert is as stunning as it is delicious. Whether you're a cheesecake connoisseur or a lover of indulgent desserts, this mascarpone cheesecake will satisfy your sweet cravings and leave everyone wanting more. Serve it chilled for the ultimate indulgence.
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Recipe Information
Ingredients
- 200 grams graham crackers
- 100 grams unsalted butter, melted
- 50 grams granulated sugar
- 500 grams mascarpone cheese
- 250 grams cream cheese, softened
- 150 grams granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest
- 120 milliliters heavy cream
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Place the graham crackers in a food processor and pulse until finely ground. Transfer the crumbs to a bowl and stir in the melted butter and 50 grams of granulated sugar. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to pack it tightly. Bake in the preheated oven for 10 minutes, then remove and let cool.
In a large mixing bowl, beat the mascarpone cheese and softened cream cheese together until smooth and creamy using a hand or stand mixer.
Add 150 grams of granulated sugar and continue to mix until combined.
Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl if needed.
Stir in the vanilla extract, lemon zest, and heavy cream. Mix just until smooth and all ingredients are well combined. Be careful not to overmix.
Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.
Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.
After 1 hour, transfer the cheesecake to a cooling rack. Once it reaches room temperature, refrigerate for at least 4 hours or overnight to fully set.
Carefully run a knife around the edge of the cheesecake before releasing it from the springform pan. Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 28.0 g | 140% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 178 mg | 59% | |
| Sodium | 204 mg | 9% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 30.8 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 113 mg | 9% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 113 mg | 2% | |
*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.
