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5 from 1 vote

Mascarpone Cheesecake

By Britney
Prep: 40 minutes
Cook: 1 hour 15 minutes
Resting Time: 4 hours
Total: 5 hours 55 minutes
Servings: 12
slices of mascarpone cheesecake on plates with forks.
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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!

Equipment

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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 9x13 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

Calories: 560kcal, Carbohydrates: 32g, Protein: 8g, Fat: 45g, Saturated Fat: 26g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 173mg, Sodium: 307mg, Potassium: 100mg, Fiber: 0.02g, Sugar: 29g, Vitamin A: 1536IU, Vitamin C: 1mg, Calcium: 122mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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