A amazing dessert that will steal the show at any gathering, this mascarpone cheesecake combines creamy richness with a perfectly balanced sweetness. It’s the ultimate treat for cheese and dessert lovers alike.
Why This Recipe Works
- The mascarpone cheese adds a luxurious creaminess that regular cream cheese can’t match, making every bite melt in your mouth.
- A buttery graham cracker crust provides the perfect crunchy contrast to the smooth filling, ensuring a delightful texture in every forkful.
- Baking in a water bath prevents cracks, giving you a flawless cheesecake that’s as beautiful as it is delicious.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz mascarpone cheese, room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream, room temperature
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Aluminum foil
- Roasting pan (for water bath)
Instructions
Prepare the Crust
Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes, then let it cool. Tip: Use the bottom of a measuring cup to press the crumbs evenly.
Mix the Filling
Beat mascarpone cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream until just combined. Overmixing can incorporate too much air, leading to cracks.
Bake the Cheesecake
Pour the filling over the crust. Wrap the pan in aluminum foil and place it in a roasting pan. Fill the roasting pan with hot water until halfway up the sides of the springform pan. Bake at 325°F for 55-60 minutes.
Cool the Cheesecake
Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour to prevent sudden temperature changes that can cause cracks.
Chill Before Serving
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely. Tip: Run a knife around the edge before removing the springform ring for clean slices.
Tips and Tricks
For an extra smooth filling, ensure all ingredients are at room temperature before mixing. If you’re short on time, you can skip the water bath, but keep an eye on the cheesecake as it may bake faster and develop cracks. To add a professional touch, top with fresh berries or a drizzle of caramel before serving.
Recipe Variations
- Chocolate Swirl: Melt 1/2 cup chocolate chips and swirl into the batter before baking.
- Lemon Zest: Add the zest of one lemon to the filling for a refreshing twist.
- Berry Topping: Cover the cooled cheesecake with a homemade berry compote.
Frequently Asked Questions
Can I use cream cheese instead of mascarpone?
While you can substitute cream cheese, mascarpone offers a richer, creamier texture that’s hard to replicate. If you do substitute, consider adding a bit of heavy cream to mimic mascarpone’s consistency.
How do I prevent my cheesecake from cracking?
The water bath is key, as it provides gentle, even heat. Also, avoid overmixing the batter and cool the cheesecake slowly in the turned-off oven.
Can I make this cheesecake ahead of time?
Absolutely! Cheesecake tastes even better the next day, making it a perfect make-ahead dessert. Just be sure to store it covered in the refrigerator.
Summary
This mascarpone cheesecake is a showstopper, with its creamy filling and buttery crust. Follow the tips for a flawless bake, and don’t shy away from experimenting with variations.
