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Slice of mascarpone cheesecake

Mascarpone Cheesecake

3 from 1 vote
The creamiest cheesecake with subtle sweetness from mascarpone cheese. It's made with under 10 ingredients. Plus, there's no water bath required.
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Prep Time:30 minutes
Cook Time:1 hour
Total Time:1 hour 28 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake
Servings: 8

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.

Notes

If you want to increase the sweetness of the graham cracker crust, you can add 1-2 tbsp of brown sugar or granulated sugar. 
Make sure both the cream cheese and mascarpone are fully at room temperature before preparing. If you're on a time crunch, microwave the cream cheese on low in 10 second intervals until soft.