Mascarpone Cheesecake with Honeyed Pistachios
Indulge in the decadence of a Mascarpone Cheesecake with Honeyed Pistachios, a gourmet twist on classic cheesecake that's as visually stunning as it is delicious. This recipe combines the velvety richness of mascarpone and cream cheese for a perfectly smooth and creamy texture, complemented by a buttery graham cracker crust. Topping it all off is a layer of golden honeyed pistachios infused with a hint of bright lemon juice for a delightful crunch and balanced sweetness. Whether served at a dinner party or as a luxurious personal treat, this cheesecake is sure to impress with its elegant flavors and crowd-pleasing appeal. Perfect for special occasions or satisfying your sweet tooth, this recipe is a feast for both the taste buds and the eyes. Keywords: "mascarpone cheesecake," "honeyed pistachios," "easy cheesecake recipe," "creamy dessert," "holiday desserts."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 2 tablespoons Sugar (for crust)
- 450 grams Mascarpone cheese, softened
- 225 grams Cream cheese, softened
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 120 milliliters Heavy cream
- 100 grams Unsalted pistachios (shelled)
- 4 tablespoons Honey
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 160°C (320°F) and grease a 9-inch springform pan with butter or cooking spray.
In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix well until the texture resembles wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to create an even crust layer. Chill in the fridge while preparing the filling.
In a large bowl, beat the mascarpone cheese, cream cheese, and granulated sugar together until smooth and creamy.
Add vanilla extract and mix to combine. Then beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Pour in the heavy cream and mix just until combined. Do not overbeat to avoid incorporating too much air.
Pour the filling into the chilled crust and smooth the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until the edges are set and the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
Remove the cheesecake from the oven and cool it to room temperature, then refrigerate for at least 4 hours or ideally overnight.
In a small saucepan, combine honey, lemon juice, and pistachios. Heat gently over low heat for 2-3 minutes, stirring until the pistachios are evenly coated and the honey is warmed through.
Once the cheesecake is chilled and set, carefully release it from the springform pan and transfer to a serving plate.
Spoon the honeyed pistachios over the top of the cheesecake, spreading them evenly.
Slice and serve. Enjoy your creamy mascarpone cheesecake with crunchy, honey-glazed pistachios!
Nutrition Facts
Calories |
6322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.4 g | 586% | |
| Saturated Fat | 260.6 g | 1303% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1698 mg | 566% | |
| Sodium | 2361 mg | 103% | |
| Total Carbohydrate | 463.5 g | 169% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 330.1 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1182 mg | 91% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2432 mg | 52% | |
*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.
