This post may contain affiliate links. Please see our disclosure policy.
This mascarpone cheesecake is rich, creamy, and silky-smooth with just the right balance of tang and sweetness. It melts in your mouth like a dream, with a lush, velvety texture that’ll have you swooning after every bite!
For more cheesecake recipes, make my banana pudding cheesecake recipe, creme brulee cheesecake and pineapple cheesecake!
You classic cheesecake just got an upgrade! And guess what? It’s even better than before!
This mascarpone cheese recipe is ridiculously creamy, super smooth, and tastes like a piece of heaven.
Instead of that sharp tang you get with cream cheese, mascarpone brings this rich, buttery texture that basically melts in your mouth and makes you wonder why you ever settled for anything less.
It’s soft, it’s lush, it’s perfection on a plate.
Table of Contents
Mascarpone Cheesecake Ingredients
(full list of ingredients and quantities can be found in the recipe card)
- Mascarpone is an Italian cream cheese that has a smooth and creamy texture. It’s less tangy than cream cheese and give the cheesecake a a subtle sweetness and incredibly smooth mouthfeel.
- Cream cheese provides structure and stability to the mascarpone cheesecake, helping it set properly while still staying creamy. It also adds a slight tanginess that gives it that traditional cheesecake flavor while balancing the richness of the mascarpone.
- Eggs and egg yolks act as binders while also adding richness to create a silky, custard-like texture.
- Lemon juice adds a bright, tangy flavor that cuts through the richness of the mascarpone and cream cheese.
- Cornstarch thickens the mascarpone cheesecake filling, prevents cracking during baking, and stabilizes the mixture by absorbing moisture for a smooth, creamy texture.
- Sour cream adds a slight tang and extra creaminess, while heavy cream lightens the texture and makes the filling ultra smooth and rich.
- Biscoff Cookies are used for the crust! I also use these in my key lime pie bars – it’s such a delicious combo!
Substitutions and Variations
- If you prefer a graham cracker crust, simple use graham crackers instead. You’ll need about 18 graham crackers, use the crust recipe from my cherry cheesecake or my pumpkin cheesecake recipe. Pour the graham cracker crumbs into the prepared pan and bake for 12 minutes.
- Add a little lemon zest for a pop of citrus flavor!
- For a little crunch, add in some almonds or pistachios into the crust.
How to make Mascarpone Cheesecake
Prepare the Biscoff Crust
Step 1: Preheat the oven to 350 degrees F. Then begin making the biscoff cookie crust. Add biscoff cookies to a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they’re good to go!)
Step 2: Line the bottom and sides of the springform pan with parchment paper. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 10 minutes. until golden brown and set. Set aside to cool.
- Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.
Make the Cheesecake Filling
Step 3: Add room temperature mascarpone, cream cheese, sugar, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low speed until smooth, about 3-4 minutes. Then add vanilla bean paste or vanilla extract, fresh lemon juice, and almond extract. Mix together, then scrape down the sides of the bowl with a rubber spatula and begin adding eggs and egg yolk.
Step 4: Scrape down the sides of the bowl again and then add sour cream and heavy cream. Mix until smooth. Scrape down the sides of the bowl again (last time!) and mix for another 10-15 seconds just to ensure everything is mixed well.
Add cheesecake batter to the cooled prepared crust. Smooth into an even layer with an offset spatula or butter knife.
Bake the Cheesecake
- Carefully pour hot water into a 9×13 baking dish and place into the oven on the bottom oven rack. Then place the cheesecake into the oven on the middle oven rack. Quickly close the oven door to make sure to trap in the steam. Bake mascarpone cheesecake for 1 hour and 15-20 minutes, until the center of the cheesecake is slightly jiggly (like jello) and the edges are set and slightly puffed.
- Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let the cheesecake cool sit at room temperature for 30 minutes. Place into the refrigerator for 4 hours, up to overnight.
- Just before serving, top with whipped cream on top and enjoy!
Expert Baking Tips
- Bring everything to room temperature! Cold mascarpone or cream cheese = lumpy batter. Let your cheeses, eggs, and even sour cream sit out before you start mixing.
- Mix gently. Mascarpone is way softer and silkier than regular cream cheese. If you overmix, you can break it and end up with a weird grainy texture. Beat on low until just combined.
- Don’t overbake! The center should still wobble when you jiggle the pan. It’ll finish setting as it cools. Overbaking makes mascarpone dry out — sad times.
- Water bath is mandatory! Either bake it in a water bath or put a pan of hot water on the rack below the cheesecake. The steam keeps the top from cracking and keeps the texture super silky.
- Chill it thoroughly (ideally overnight)! Mascarpone cheesecake needs time to set fully and develop that rich, creamy texture. It’s totally worth the wait.
Recipe FAQs
Yes! Using a water bath helps regulate the baking temperature and adds moisture, reducing the risk of cracks and ensuring a smooth texture. While some recipes, like Basque cheesecakes, don’t require a water bath, it’s highly recommended for traditional cheesecakes.
Mascarpone adds a rich, creamy texture and a slightly sweet, buttery flavor to cheesecakes. Unlike cream cheese, which has a tangy taste, mascarpone offers a milder profile, resulting in a less tangy, more decadent flavor.
Mascarpone has a higher fat content compared to cream cheese. Overbaking or baking at too high a temperature can cause the fat to separate/curdle, leading to an oily texture. Be sure to bake at 325 degrees F, use a water bath, and remove from the oven as soon as the edges are set and the center is still jiggly.
More Cheesecake Recipes
Want more delicious and beautiful recipes? Subscribe to my newsletter to receive the latest seasonal creations as soon as they’re released!
If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Mascarpone Cheesecake
Ingredients
Biscoff Crust
- 30 Biscoff Cookies
- 6 tbsp Salted Butter, (melted)
Mascarpone Cheesecake Filling
- 16 oz (454 g) Mascarpone
- 16 oz (454 g) Cream Cheese, (room temperature)
- 1 1/2 cups (300 g) Sugar
- 2 tbsp Cornstarch
- 1 tbsp Vanilla Bean Paste, (or vanilla extract)
- 1 tbsp Lemon Juice
- 1/2 tsp Almond Extract
- 1/2 tsp Kosher Salt
- 3 large Eggs, (room temperature)
- 1 Egg Yolk
- 3/4 cup (180 g) Sour Cream, (room temperature)
- 1/2 cup (120 ml) Heavy Cream, (room temperature)
Instructions
- Preheat the oven to 350 degrees F. Then begin making the biscoff cookie crust. Add biscoff cookies to a food processor. Pulse until fine crumbs form. Then pour in melted butter and pulse until smooth and texture resembles wet sand. (Tip: you should be able to grab some of the crumbs and squeeze them together. If they stick together, they're good to go!)
- Line the bottom and sides of the springform pan with parchment paper. Press the crumbs into the bottom of the pan and against the sides of the pan until a crust forms. Bake in the oven for 10 minutes. until golden brown and set. Set aside to cool.
- Reduce the oven temperature to 325 degrees F.
- Add 8 cups of water to a pot and bring to a boil. This will be used later for the water bath.
- Add room temperature mascarpone, cream cheese, sugar, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until smooth, about 3 minutes. Then add vanilla bean paste or vanilla extract, fresh lemon juice, and almond extract. Mix together for 20-30 seconds, until combined. Scrape down the sides of the bowl with a rubber spatula and begin adding eggs and egg yolk, one at a time, allowing each egg to become fully incorporated prior to adding the next.
- Scrape down the sides of the bowl again and then add sour cream and heavy cream. Mix until smooth. Scrape down the sides of the bowl again (last time!) and mix for another 10-15 seconds just to ensure everything is mixed well.
- Add cheesecake batter to the cooled prepared crust. Smooth into an even layer with an offset spatula or butter knife.
- Carefully pour hot water into a 9×13 baking dish and place into the oven on the bottom oven rack. Then place the cheesecake into the oven on the middle oven rack. Quickly close the oven door to make sure to trap in the steam. Bake mascarpone cheesecake for 1 hour and 15-20 minutes, until the center of the cheesecake is slightly jiggly (like jello) and the edges are set and slightly puffed.
- Turn off the oven and crack the oven door. Let the cheesecake sit in the oven for one hour with the door cracked open. Then remove from the oven and let the cheesecake cool sit at room temperature for 30 minutes. Place into the refrigerator for 4 hours, up to overnight.
- Just before serving, top with whipped cream or fresh berries on top and enjoy!
Notes
- Bring everything to room temperature! Cold mascarpone or cream cheese = lumpy batter. Let your cheeses, eggs, and even sour cream sit out before you start mixing.
- Mix gently. Mascarpone is way softer and silkier than regular cream cheese. If you overmix, you can break it and end up with a weird grainy texture. Beat on low until just combined.
- Don’t overbake! The center should still wobble when you jiggle the pan. It’ll finish setting as it cools. Overbaking makes mascarpone dry out — sad times.
- Water bath is mandatory! Either bake it in a water bath or put a pan of hot water on the rack below the cheesecake. The steam keeps the top from cracking and keeps the texture super silky.
- Chill it thoroughly (ideally overnight)! Mascarpone cheesecake needs time to set fully and develop that rich, creamy texture. It’s totally worth the wait.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe into individual cheesecakes, and used cinnamon instead of lemon and almond. I also topped them with leftover cookie base and pecans. It was DELISH and creamy!!! Great recipe, thank you!
I’m so glad, thank you so much!