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A firm slice of smooth vanilla cheesecake on top of a toasty collection of buttery graham crackers is my definition of a dream dessert. So when I was developing my first cheesecake recipe, I knew it had to meet the standards, and probably exceed them too.
This mascarpone cheesecake does exactly that. The deceptively simple cake uses mascarpone cheese to add richness, creaminess and a subtle sweetness. Imagine that suburban cafe in a tree-lined neighbourhood where all the desserts embody the casual luxury of wide grassy lawns and cool sunshine. It’s the taste of quality and leisure and slowness and when I tell you somehow this cheesecake tastes like that, I’m not lying. I just casually visit some heavenly millionaire version of myself with this cheesecake, and you should experience it too. Honestly if I weren’t a food blogger, I’d probably keep this recipe a secret. But it’s too good not to share, so enjoy!
Why you’ll love this cheesecake
- Thick layer of cheesecake filling with a generous amount of graham cracker crust.
- Rich, creamy and infused with the slightly sweet flavour of mascarpone.
- Creamy and smooth, yet set into a dense cake. I don’t want to be eating a glorified sweet cream cheese spread on a crust or some enriched whipped cream. I also don’t want a crumbly eggy cheesecake. This filling is soft and melt in your mouth, but not overly sticky, soft or crumbly.
- Lightly sweet with a slight tang. Goldilocks would approve.
Problems this recipe solves
- No buying heavy cream, sour cream and other dairy products all for a single dessert! It’s just mascarpone and cream cheese.
- No water-bath which means no chance of leaking water! Phew. The cheesecake is baked in a steamy oven at a low temperature to get a smooth crack-free filling.
Mascarpone vs Cream Cheese
Mascarpone has loose soft texture with a slightly sweet and rich creamy flavour. Cream cheese is firmer and more tangy. The two cheeses combine their traits to create this cheesecake! It has a soft yet set texture, with a sweet rich and slightly tangy flavour. If you’d like to learn more about the two cheeses, Masterclass has a great article comparing the two.
Ingredients
- Graham cracker crust: Just some butter and graham crackers. If you don’t have graham crackers, use digestive cookies.
- Cream cheese: Use block-style cream cheese rather than cream cheese spread to avoid additives that can change the texture of the cheesecake.
- Mascarpone cheese: If you can’t find mascarpone in the cheese section, look for a specialty cheese and meats section, or a shop that specializes in cheeses.
- Granulated sugar: Do not reduce the sugar as cheesecake can be finicky and the texture will change if you change the amount of sugar. If you’re want to reducing sweetness, read this article about changing sweetness levels in desserts.
- Eggs: Eggs help the cheesecake set.
- Vanilla extract: Vanilla complements the sweet undertones of the mascarpone cheesecake.
- Lemon juice: Lemon juice lightens the flavour of the cheesecake.
- Table salt: If using kosher or sea salt, double the amount of salt listed in the recipe.
Instructions
Mix graham cracker crumbs and butter.
Mix cream cheese until smooth.
Add eggs, vanilla, lemon juice and salt.
Press into a greased springform pan.
Add mascarpone and mix again.
Whisk until smooth.
Bake the crust. This is what the final crust should look like.
Add sugar and mix until smooth.
Pour into crust and bake.
Variations
The flavour of this cheesecake on its own is divine, but if you’d like to add a filling or topping, go ahead! You can also use a different crispy cookie for the crust if desired. Here’s some suggestions to get you started!
- Toppings: ganache, salted caramel, whipped cream, meringue, jam
- Fillings: fruit, chocolate chips
Equipment
A springform pan is the easiest for cheesecake, but you can use a tall edged cake pan lined with parchment as well. If using a cake pan, I recommend using a single square of parchment, with four to six cuts towards the center so the parchment fits smoothly around the sides. That way, you can easily pull out the cheesecake using the overhanging parchment on the sides.
The cheesecake can be mixed by hand or with an electric mixer. If mixing with an electric mixer, be careful not to overwhip the filling. You want it to be smooth, but without any large air bubbles, as air bubbles will increase the chances of the filling cracking.
Storage
Keep the cheesecake lightly covered but exposed to some air. I like using a spare lid or plastic wrap with a couple holes poked through. I find this is the best way to avoid having condensation on the cheesecake. You can also freeze the cheesecake in an airtight container.
FAQ
I hope this recipe guided you to get the perfect texture, but I get that this happens sometimes. Sometimes chilling the cheesecake can improve the texture. Chill for a couple hours before serving. You can also add a chunky topping so the cheesecake’s lack of smoothness isn’t too noticeable.
Even if you’ve already sliced into it, you can still stick it back into the oven. Bake at 300F for an extra 10 minutes, then take out and cool to room temperature like before. You won’t see a jiggle since you baked it from cool, it should just look lightly set.
This shouldn’t happen if you follow the storage instructions above. If any condensation does occur, dab it off lightly with a paper napkin. You can cover with a topping if the surface doesn’t look smooth anymore.
Yup! Add a tablespoon or two of brown or granulated sugar and mix with the graham crumbs and butter.
Yes. However, the baking time would be quite different so I would be very careful if you’re scaling the recipe to fit another size pan. For example, if you’re baking in a square pan and the cheesecake layer is thinner, it will take less time to bake.
Let’s bake!
Try this creamy foolproof cheesecake and you’ll never need another cheesecake recipe! Truly, it’s my go-to for a classic cheesecake.
When you make it, tag me on Instagram @bakewhenitrains so I can see your beautiful dessert.
Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.
With love,
Your baking friend Sherene ❤️
Mascarpone Cheesecake
Ingredients
Graham Cracker Crust
- 180 grams graham cracker crumbs
- 100 grams unsalted butter melted
Cheesecake Filling
- 260 grams cream cheese at room temperature
- 235 grams mascarpone cheese at room temperature
- 50 grams granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tsp fresh lemon juice
- 1/4 tsp salt
Instructions
- Preheat oven to 350℉ and thoroughly grease a 6-inch springform pan.
- Combine graham crumbs and butter.
- Press the mixture firmly into the springform pan, getting an even layer on the bottom and sides of the pan.
- Bake for 10 minutes, or until fragrant and lightly golden brown. Let cool and reduce oven temperature to 300℉.
- In a large bowl, mix the cream cheese until smooth. Make sure to scrap the bowl and mix until there are no visible lumps of cream cheese.
- Add the mascarpone and mix until smooth.
- Add the sugar and mix until smooth. Scrap down the bowl and check there are no lumps as after you add the eggs it will be harder to smooth out the batter.
- Add eggs, vanilla, lemon juice and salt. Whisk until completely smooth.
- Pour into the crust. Tap the pan gently against the table to get rid of any air bubbles.
- Place a pan of hot water into a low rack in the oven. Place the cheesecake in the center rack.
- Bake for 45-50 minutes, or until the center gently jiggles when shaken and the edges are set. Don't open the oven door before 40 minutes.
- Turn off the oven and crack open the oven door. Let the cheesecake gradually cool in the warm oven for at least an hour.
- Once the cheesecake has reached room temperature, chill the cheesecake. Chilling the cheesecake allows for easier slicing.
- Gently remove the cheesecake from the pan, sliding a knife along the bottom to loosen the cheesecake. Transfer to serving plate, slice and serve.
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