Mascarpone cheesecake is a rich, creamy, and slightly tangy dessert that brings a luxurious twist to the classic cheesecake. The use of mascarpone cheese instead of traditional cream cheese results in a velvety texture with a mild, buttery flavor. This cheesecake is light yet indulgent, making it perfect for any occasion, whether it’s a family gathering, a holiday feast, or an elegant dinner party.
With a delicate hint of lemon and vanilla, this cheesecake is beautifully balanced and can be enjoyed plain or with your favorite toppings. The optional graham cracker crust adds a crunchy contrast to the creamy filling, making every bite irresistible.
Why You’ll Love This Mascarpone Cheesecake
✔ Silky-Smooth Texture – The mascarpone makes this cheesecake ultra-creamy.
✔ Balanced Flavor – A perfect blend of sweet, tangy, and buttery notes.
✔ Easy to Make – Simple ingredients and straightforward steps.
✔ Customizable – Add your favorite toppings or switch up the crust.
✔ Perfect for Any Occasion – A show-stopping dessert that impresses every time.
Ingredients for Mascarpone Cheesecake
For the Cheesecake Filling:
- 8.8 ounces (250 grams) mascarpone cheese
- 2.8 ounces (80 grams) granulated sugar
- 4.9 ounces (140 grams) plain yogurt
- 2 large eggs
- 1.5 tablespoons (25 ml) lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Crust (Optional):
- 1 cup (100 grams) graham cracker crumbs
- 3 tablespoons (45 grams) melted butter
- 1 tablespoon sugar
✔ Prep Time: 20 minutes
✔ Cook Time: 50-60 minutes
✔ Cooling Time: 2 hours
✔ Total Time: ~3 hours 20 minutes
✔ Servings: 6-8
Step-by-Step Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (160°C).
- Grease and line the base of a 7-inch (18 cm) springform pan with parchment paper.
Step 2: Prepare the Crust (Optional)
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until well combined.
- Press the mixture firmly into the base of the prepared pan.
- Bake for 8–10 minutes, then set aside to cool while preparing the filling.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, whisk together mascarpone cheese and sugar until smooth and creamy.
- Add plain yogurt, eggs, lemon juice, and vanilla extract. Mix until just combined.
- Sift in the flour and gently fold it in to avoid overmixing. Overmixing can cause air bubbles, leading to cracks in the cheesecake.
Step 4: Assemble the Cheesecake
- Pour the cheesecake filling over the cooled crust (if using).
- Smooth the top with a spatula to ensure even baking.
Step 5: Bake the Cheesecake
- Place the springform pan in a larger baking dish.
- Add hot water to the baking dish, ensuring it reaches halfway up the sides of the springform pan. This water bath (bain-marie) helps prevent cracks and keeps the cheesecake creamy.
- Bake for 50–60 minutes, or until the edges are set but the center still has a slight jiggle.
Step 6: Cool and Chill
- Remove the cheesecake from the oven and let it cool to room temperature while still in the water bath.
- Once cooled, refrigerate for at least 2 hours (or overnight) for the best texture and flavor.
Step 7: Serve and Enjoy
- Carefully remove the cheesecake from the pan.
- Slice and serve plain or with your favorite toppings like fresh berries, caramel drizzle, or chocolate sauce.
Serving Suggestions
✔ Classic Fruit Toppings: Fresh strawberries, blueberries, raspberries, or a berry compote.
✔ Decadent Additions: Drizzle with caramel sauce, chocolate ganache, or honey.
✔ Refreshing Garnishes: Whipped cream, lemon zest, or a dusting of powdered sugar.
✔ Perfect Pairing: Enjoy with a hot espresso or a glass of dessert wine.
Tips for a Perfect Mascarpone Cheesecake
✔ Use Room-Temperature Ingredients – This ensures a smooth, lump-free batter.
✔ Avoid Overmixing – Overmixing can introduce air bubbles, leading to cracks.
✔ Bake in a Water Bath – This helps even baking and prevents the cheesecake from drying out.
✔ Run a Knife Around the Edge – Right after baking, gently run a knife around the edges of the pan to prevent cracks.
✔ Chill Overnight for Best Results – This allows the flavors to develop fully.
Substitutions & Variations
✔ Make It Crustless – Skip the crust for a lighter, flourless version.
✔ Use Different Sweeteners – Swap sugar for honey or maple syrup for a natural sweetness.
✔ Gluten-Free Option – Use gluten-free cookie crumbs for the crust.
✔ Add a Swirl – Create a marbled effect with chocolate, caramel, or fruit puree.
Frequently Asked Questions (FAQ)
1. Can I use cream cheese instead of mascarpone?
Yes, but the cheesecake will have a slightly tangier taste and firmer texture.
2. Can I make this cheesecake crustless?
Absolutely! Simply skip the crust step and pour the filling directly into the pan.
3. How do I prevent my cheesecake from cracking?
- Use a water bath
- Avoid overmixing the batter
- Cool the cheesecake gradually
4. What are the best toppings for this cheesecake?
Fresh fruit, caramel sauce, chocolate drizzle, or whipped cream.
5. How do I know when the cheesecake is done?
The edges should be set, but the center should still have a slight jiggle.
6. Can I freeze mascarpone cheesecake?
Yes! Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.
7. Can I make mini cheesecakes with this recipe?
Yes! Divide the batter into cupcake liners and bake for 20–25 minutes.
8. Can I use lemon zest instead of lemon juice?
Yes, lemon zest will enhance the flavor without altering the texture.
Storage and Shelf Life
✔ Refrigerator: Store in an airtight container for up to 3 days.
✔ Freezer: Wrap individual slices in plastic wrap and freeze for up to 2 months.
✔ Thawing: Thaw overnight in the fridge before serving.
Conclusion
This Mascarpone Cheesecake is a creamy, indulgent dessert that’s easy to make and perfect for any occasion. With its smooth texture and delicate flavors, it pairs beautifully with a variety of toppings. Whether served plain, with fruit, or drizzled with caramel, this cheesecake is a crowd-pleaser that will leave everyone wanting more.
Try this recipe today and enjoy a slice of rich, velvety goodness!