Mascarpone Cheesecake

Indulge in the creamy decadence of Mascarpone Cheesecake, a show-stopping dessert that combines the velvety richness of mascarpone cheese with the tangy creaminess of classic cream cheese. This luxurious cheesecake features a buttery graham cracker crust, a hint of lemon zest for a bright citrus note, and a smooth, custard-like filling that's carefully baked to perfection. The gradual cooling process ensures a crack-free top, while the overnight chilling enhances its silky texture. Perfectly suited for dinner parties or special occasions, this elegant dessert is as stunning as it is delicious. Whether you're a cheesecake connoisseur or a lover of indulgent desserts, this mascarpone cheesecake will satisfy your sweet cravings and leave everyone wanting more. Serve it chilled for the ultimate indulgence.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 10

Ingredients

• 200 grams graham crackers
• 100 grams unsalted butter, melted
• 50 grams granulated sugar
• 500 grams mascarpone cheese
• 250 grams cream cheese, softened
• 150 grams granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 120 milliliters heavy cream

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Step 2

Place the graham crackers in a food processor and pulse until finely ground. Transfer the crumbs to a bowl and stir in the melted butter and 50 grams of granulated sugar. Mix until the texture resembles wet sand.

Step 3

Press the crumb mixture evenly into the bottom of the prepared springform pan. Use the back of a spoon or a flat-bottomed glass to pack it tightly. Bake in the preheated oven for 10 minutes, then remove and let cool.

Step 4

In a large mixing bowl, beat the mascarpone cheese and softened cream cheese together until smooth and creamy using a hand or stand mixer.

Step 5

Add 150 grams of granulated sugar and continue to mix until combined.

Step 6

Mix in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl if needed.

Step 7

Stir in the vanilla extract, lemon zest, and heavy cream. Mix just until smooth and all ingredients are well combined. Be careful not to overmix.

Step 8

Pour the cheesecake batter over the cooled crust in the springform pan. Smooth the top with a spatula.

Step 9

Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center has a slight jiggle.

Step 10

Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually.

Step 11

After 1 hour, transfer the cheesecake to a cooling rack. Once it reaches room temperature, refrigerate for at least 4 hours or overnight to fully set.

Step 12

Carefully run a knife around the edge of the cheesecake before releasing it from the springform pan. Slice and serve chilled. Enjoy!

Nutrition Facts

Serving size	1530.4 grams (1530.4g)

Amount per serving	% Daily Value*
Calories	6117

Total Fat 477.20g	612%
Saturated Fat 281.50g	1408%
Polyunsaturated Fat 15.10g
Cholesterol 1888mg	629%
Sodium 1919mg	83%
Total Carbohydrate 379.20g	138%
Dietary Fiber 3.40g	12%
Total Sugars 289.20g
Protein 66.30g	133%

Vitamin D 123IU	615%
Calcium 1130mg	87%
Iron 8mg	46%
Potassium 1040mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 70.7%

Protein: 4.4%

Carbs: 25.0%