Mascarpone is a fantastic base to a cheesecake, giving it a smooth elegant texture. Be sure to beat on slow to reduce the amount of air in the batter. Baking it in a water bath allows for an even heat exchange and delivers an even bake.
Graham Cracker Crust
Ingredients
- 5 Graham crackers
- 3 tbsp. Granulated sugar
- 3 tbsp. Butter, salted
- 1 pinch Cinnamon
- 1 pinch Nutmeg, just a small pinch (optional)
Instructions
- Put graham crackers in a food processor and pulse until it's reduced to small crumbs. Add sugar and butter and pulse to combine.
Mascarpone Cheesecake
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Prep Time:
15m
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Cook Time:
25m
Ingredients
- 6 oz Cream cheese, room temperature
- 6 oz Mascarpone, room temperature
- 1/8 c Sugar
- 1 1/2 tsp. Lemon juice
- 1 1/2 tsp. Bourbon vanilla
- 1 Egg
Instructions
- Make graham cracker crust, pack into the baking dish and let rest in freezer until ready. If using a springform pan, double wrap the outside in aluminum foil.
- Preheat oven to 350°F.
- Beat all ingredients except the egg on low until combined.
- Add egg and beat on low until combined.
- Pour mixture over the graham cracker crust into the baking dish.
- Place the baking dish / springform pan in a larger baking pan with 1 inch water (this will help the cake cook evenly throughout).
- Bake for 50-60 mins or until browned on top and set. Let refrigerate for a couple hours before serving, preferably overnight.
