Why Use Mascarpone in Cheesecake?
Mascarpone is an Italian cream cheese made from heavy cream, with a higher fat content and a milder, creamier flavor than standard cream cheese. Because of that:
It gives a richer, more luxurious texture.
It’s less tangy than cream cheese, so balancing flavors (acid, lemon, etc.) is more important.
It behaves more like butter / cream, so structural support (eggs, thickening agents) matters.
Cheesecakes that use mascarpone often combine it with cream cheese or sour cream for stability. (Emeril’s version uses a mix of cream cheese + mascarpone + sour cream)
Emerils.com
Also, there are several published versions of mascarpone cheesecakes to draw inspiration from — e.g. the “Mascarpone Cheesecake with Balsamic Strawberries” (Food.com)
food.com
, or the “No‑Bake Mascarpone Cheesecake” with a light whipped filling.
foodtalkdaily.com
This recipe will walk you through two principal paths: a baked mascarpone cheesecake (classic approach) and a no-bake mascarpone cheesecake (lighter, chilled version). You can choose the direction you prefer.
Ingredients & Rationale
Below is a comprehensive ingredient list for a 9‑inch (≈ 23 cm) springform pan (10–12 servings). After the list, I’ll explain what each part contributes and how you can adjust.
Crust (choose style)
~200–220 g (≈ 2 cups) graham cracker crumbs / digestive biscuits / cookie crumbs
2–3 Tbsp sugar
~100 g unsalted butter, melted
Optional: a pinch of salt
Optional: ground nuts (almonds, pecans) added to crumbs for texture
Filling — Baked Version
300–400 g (≈ 1¼ – 1¾ cups) mascarpone cheese, room temperature
200–250 g cream cheese (optional, for stability)
150–200 g granulated sugar
3 large eggs
100 ml sour cream or heavy cream
1 tsp vanilla extract
1 tbsp lemon juice (to cut richness)
¼ tsp salt
Optional: a bit of flour or cornstarch (1–2 Tbsp) for structure
Topping / Sauce Options
Fresh berries (strawberries, raspberries)
Balsamic strawberry topping (as in “Mascarpone Cheesecake with Balsamic Strawberries”)
food.com
Fruit compote
Caramel sauce
Whipped cream
Filling — No‑Bake Version
~300–400 g mascarpone
200 ml heavy cream (whipping cream)
80–120 g sugar (powdered or granulated)
1 tsp vanilla
1 tbsp lemon juice or zest
Optional stabilizer: gelatin (e.g., 1½–2 tsp powdered gelatin + water)
foodtalkdaily.com
Optional: sour cream for tang
Equipment & Preparation Notes
You will need:
9‑inch springform pan (or similar)
Parchment paper or foil liner (especially for bottom)
Mixer (stand or hand)
Bowls, whisk, spatula
Double boiler or microwave setup for any melting
Baking tray for water bath (for baked version)
Refrigerator for chilling
Before you begin:
Let mascarpone, cream cheese, eggs, sour cream / cream come to room temperature — avoids lumps.
Line / grease your springform pan; wrap outside with foil if you plan a water bath (to prevent water seepage).
Preheat the oven appropriately for the baked route.
Method A: Baked Mascarpone Cheesecake
Here’s a full step-by-step method for the baked version.
Step 1: Make the Crust
Combine biscuit / cookie crumbs + sugar + melted butter (and salt/nuts if using).
Press the crumb mixture firmly and evenly into the bottom (and optionally up the sides) of the prepared springform pan. Use the bottom of a measuring cup for compacting.
Bake the crust for ~10 minutes at ~ 175 °C (350 °F). Remove and let cool slightly while you build the filling.
Step 2: Prepare the Filling
In a large bowl, beat mascarpone (and cream cheese, if using) with sugar until smooth and creamy, about 2–3 minutes.
Add sour cream or cream, vanilla, lemon juice, and salt; blend gently.
If using flour / cornstarch, blend it in gently.
Add eggs one at a time, mixing just until incorporated (avoid overmixing or incorporating air).
Scrape the bowl and gently swirl to ensure evenness.
Step 3: Bake with Water Bath & Cooling
Pour filling into the prepared crust.
Place the springform pan in a larger roasting pan. Add hot water into the outer pan to come about halfway up the sides (this is your water bath), which helps prevent cracking in the cheesecake.
Bake in preheated oven for ~60–80 minutes (depending on oven), until the edges are set and the center is only slightly wobbly when moved.
Some versions (e.g., Food.com’s Balsamic Strawberry version) call for ~1h10 min for a 9‑inch pan.
food.com
Turn off oven, open door slightly, and let the cheesecake cool in the oven for ~1 hour to reduce shock and cracking.
After that, remove and cool fully at room temperature, then chill in the refrigerator for at least 6 hours (overnight is best).
Step 4: Topping & Serving
Remove side ring; if desired, slide a thin knife around edge to loosen.
Prepare your topping (e.g. balsamic strawberries, fruit compote, or fresh berries).
Spoon topping over the chilled cheesecake.
Slice using a hot, clean knife (dip in hot water and wipe each cut).
Garnish and serve.
Method B: No‑Bake Mascarpone Cheesecake
This route is lighter, quicker (no oven), and ideal in warm climates or when you want ease.
Step 1: Make the Crust (same as above)
Combine crumbs + sugar + butter; press into pan; chill in fridge to set (no bake needed).
Step 2: Make the Filling
In a bowl, beat mascarpone (cold or room temp) with sugar.
Add sour cream (if using) and lemon juice + vanilla, blending gently.
In a separate bowl, whip heavy cream to stiff peaks.
Optionally, dissolve gelatin (e.g. 1½–2 tsp in ~2 Tbsp hot water) and let cool slightly, then blend into mascarpone mixture to help firmness.
Gently fold whipped cream into mascarpone mix until smooth and light.
Pour filling into the prepared crust and smooth the top.
Step 3: Chill & Top
Refrigerate for at least 3–5 hours (or overnight) until fully set.
foodtalkdaily.com
Once firm, add fruit topping or decoration.
Slice and serve cold.
Tips, Tricks & Common Pitfalls
Don’t overbeat mascarpone — it can become too soft. Some bakers recommend mixing gently.
+1
Because mascarpone is richer and more fluid, structure support (eggs, a bit of starch, chilling) is more critical.
Use a water bath in baked version to prevent cracking.
Let the cheesecake cool gradually (in oven, then on countertop) before refrigeration.
For the no-bake version, gelatin helps ensure the cheesecake holds shape.
Use good quality mascarpone and cream cheese for best texture.
Add acid (lemon juice or zest) to cut through richness.
Use room temperature eggs and dairy to integrate cleanly.
Chill fully before slicing; slice with warmed knife for clean cuts.
Variations & Flavor Twists
Balsamic strawberry mascarpone cheesecake (from Wente / Food.com) — uses biscotti crust + mascarpone filling + balsamic strawberries topping.
food.com
White chocolate mascarpone & pistachio cheesecake — baked version by BBC Good Food using mascarpone + yogurt etc.
Good Food
Raspberry mascarpone cheesecake — no bake, swirl in raspberries, use brushes on top. For example, Tesco’s raspberry & mascarpone cheesecake uses a no-bake base and mascarpone + soft cheese + whipped cream.
realfood.tesco.com
Mascarpone cheesecake with almond crust — Food Network UK offers a version with almond/flaked almond in the crust.
foodnetwork.co.uk
Emeril version — mixes mascarpone with cream cheese, sour cream, orange juice for subtle citrus twist.
Emerils.com
Troubleshooting & Fixes
Problem Likely Cause What to Do
Cracks on top Overbaked or sudden temperature change Use water bath, bake less, cool gradually
Cheesecake too soft / doesn’t set Too much mascarpone / not enough structure Use some cream cheese, eggs, gelatin or starch
Lumpy filling Cold mascarpone or lumps Soften first, sift or beat gently
Too sweet or cloying Rich mascarpone + sugar Add more lemon juice / zest or sour cream
Crust soggy Wet filling, weak crust Bake crust first, press firmly, drain topping juice
Filling separates or leaks Overmixed or too much fat / not enough binding Mix gently, reduce fat, add stabilizer
Also, some bakers report that cheesecake made with only mascarpone sometimes fails to firm as well because of its high fat content:
“Mascarpone has a higher fat content … it may simply never set like cream cheese … the cheesecake is sunken and appears broken … you can add two egg yolks and a Tbsp of flour.”
So if your cheesecake is too runny, try a hybrid: part cream cheese + part mascarpone, or inclusion of some starch or eggs.
Serving, Storage & Presentation
Chill cheesecake at least 6 hours (ideally overnight) before serving.
Slice with a hot, clean knife (dip in hot water, wipe dry).
Serve with fresh fruit, berry compote, chocolate drizzle, or balsamic topping.
Store in refrigerator, covered, for up to 3–4 days.
You can freeze cheesecake (without sauce) for 1–2 months; thaw overnight in fridge, add topping after thaw.
Clean Printable Version
Here’s a “final recipe” you can print or write down:
Mascarpone Cheesecake (Baked & No‑Bake Options)
Yield: ~10–12 servings
Total Time (baked): ~1h 30 min + chilling
Total Time (no-bake): ~30 min prep + chilling
Ingredients — Crust
200–220 g biscuit / cookie crumbs
2–3 Tbsp sugar
~100 g unsalted butter, melted
Optional: pinch salt, ground nuts
Ingredients — Baked Filling
300–400 g mascarpone cheese (room temp)
200–250 g cream cheese (optional, for structure)
150–200 g sugar
3 eggs
100 ml sour cream or heavy cream
1 tsp vanilla
1 tbsp lemon juice
¼ tsp salt
Optional: 1–2 Tbsp flour or cornstarch
Ingredients — No‑Bake Filling
300–400 g mascarpone
200 ml heavy cream
80–120 g sugar
1 tsp vanilla
1 tbsp lemon juice or zest
Optional: gelatin (1½–2 tsp powdered + water)
Optional: sour cream
Topping
Berries, fruit compote, balsamic strawberries
Whipped cream (optional)
Instructions — Baked Version
Preheat oven (~160–175 °C / 325–350 °F). Wrap springform pan in foil if using water bath.
Make crust: mix crumbs + sugar + melted butter; press into pan; bake ~10 min; cool.
Make filling: beat mascarpone (+ cream cheese) + sugar, then add sour cream / cream, vanilla, lemon, salt, optional starch. Add eggs one at a time, gently.
Pour filling into crust. Place springform pan in roasting pan. Add hot water halfway up sides.
Bake ~60–80 min until edges set, center slightly wobbly. Turn off oven, open door slightly, let cool in oven ~1 hour.
Remove, cool fully, then refrigerate at least 6 hours or overnight.
Add topping (berries, sauce) just before serving.
Instructions — No‑Bake Version
Make crust (as above). Chill crust to firm.
In bowl, beat mascarpone + sugar + sour cream (if using) + lemon + vanilla.
Whip cream to stiff peaks; optionally dissolve gelatin and incorporate.
Fold whipped cream into mascarpone mixture gently.
Pour into crust; smooth top.
Chill at least 3–5 hours (or overnight).
Add topping and serve cold.
If you like, I can send you a metric‑only version tuned to your local size (e.g. 24 cm pan) or a version adapted to ingredients you have (no cream cheese, etc.) so you can bake yours exactly. Want me to prepare that for you now?
0 comments:
Post a Comment