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Mascarpone Cheesecake

Mascarpone Cheesecake

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

  • Total Time: 5m

Ingredients

  • 5 Graham crackers
  • 3 tbsp. Granulated sugar
  • 3 tbsp. Butter, salted
  • 1 pinch Cinnamon
  • 1 pinch Nutmeg, just a small pinch (optional)

Instructions

  1. 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

  • Prep Time: 15m
  • 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

  1. 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.
  2. Preheat oven to 350°F.
  3. Beat all ingredients except the egg on low until combined.
  4. Add egg and beat on low until combined.
  5. Pour mixture over the graham cracker crust into the baking dish.
  6. Place the baking dish / springform pan in a larger baking pan with 1 inch water (this will help the cake cook evenly throughout).
  7. Bake for 50-60 mins or until browned on top and set. Let refrigerate for a couple hours before serving, preferably overnight.