RECIPES DESSERTS

Creamy Mascarpone Cheesecake

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 12
Difficulty Medium

Rating (click to rate)

2.9 based on 7 ratings.

Ingredients

  • Crust
  • 1.75 cups Biscuit Crumbs digestive or similar
  • 1.5 tbsp Brown Sugar
  • 1/4 tsp Salt
  • 4 tbsp Butter melted
  • Filling
  • 900 g Cream Cheese room temperature
  • 1.5 cups Caster Sugar
  • 2 tsp Vanilla Extract
  • 3/4 tsp Lemon Zest
  • 4 Eggs room temperature
  • 1.25 cups Mascarpone Cheese room temperature

Nutrition Information

Qty per
112g serve
Qty per
100g
Energy 354.88625kcalcal 318.03431525167kcalcal
Protein 7.3482399425287gg 6.5851873901203gg
Fat (total) 32.869511494253gg 29.456290799465gg
 - saturated 19.030172413793gg 17.054050002619gg
Carbohydrate 8.2437643678161gg 7.3877191799189gg
 - sugars 4.9887859195402gg 4.4707427065944gg
Dietary Fibre 0.64416666666667gg 0.57727540794067gg
Sodium 430.20583333333mgmg 385.53259705452mgmg

Nutritional information does not include the following ingredients: Brown sugar

Please Note - Nutritional information is provided as a guide only and may not be accurate.

We’ve all made cheesecake, but if you’ve never had a go at a Creamy Mascarpone Cheesecake recipe like this one, you are missing out. This cheesecake is just stunning, not too sweet and with the mascarpone it becomes very light and super creamy. We topped ours with some berries, but you could add whatever you wanted on top!

A quick cheesecake tip: have all your ingredients, particularly the cream cheese but also the eggs, at room temperature prior to mixing.

Method

  1. Preheat oven to 180 degrees and prepare a 22-25cm springform pan by buttering the inside. If you're using a water bath, and we recommend it, also wrap the bottom of the pan (outside) with two layers of alfoil. Pop the pan on a baking tray.

  2. In a bowl, mix together the biscuit crumbs, salt and sugar. Add the melted butter, and stir well until well incorporated. Pour into the pan, and press into an even layer with your fingers across the bottom and halfway up the sides.

  3. Place the pan into the oven and bake until slightly brown and sweet smelling, for around 10 minutes.

  4. Remove the crust and turn the oven down to 160 degrees.

  5. Meanwhile, beat the cream cheese in a large bowl with an electric hand mixer until the cheese is light and lump-free.

  6. Keep the mixer running, and pour in the sugar, beating for several more minutes to mix. At this point add the vanilla extract and lemon zest.

  7. Add the four eggs one at a time, beating for at least a minute after each egg. Scrape the bowl down as needed, and then turn the mixer to a low speed.

  8. Spoon in the mascarpone and mix it well, then pout the filling mixture into the prepared pan. It should be close to the top.

  9. Place the springform pan into a tray or oven safe pan with sides. Pour in enough water to reach halfway up your cake pan, and then place in the centre rack on your oven. Bake until somewhat gold on the top, ensuring that the filling is set but still wobbles slightly in the middle. This should take around 90 minutes.

  10. To stop your cheesecake from cracking, turn the oven off after the cheesecake is ready but leave in the oven. Using a wooden spoon or similar, hold the door open and allow the cake to cool in the water bath for around 60 minutes. Remove and cool on a wire rack until it reaches room temperature, then fully chill in the fridge before cutting, for optimum texture.

  11. Once chilled, serve as desired. We topped ours with a bit of lemon glaze, and some berries.

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About Author

Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at BarefootBeachBlonde.com, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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