Mascarpone Cheesecake Recipes

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MASCARPONE CHEESECAKE WITH ALMOND CRUST



Mascarpone Cheesecake with Almond Crust image

Provided by Giada De Laurentiis

Categories     dessert

Time 11h45m

Yield 12 to 16 servings

Number Of Ingredients 12

1 cup slivered almonds, lightly toasted
2/3 cup graham cracker crumbs
3 tablespoons sugar
1 tablespoon unsalted butter, melted
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/4 cup whipping cream

Steps:

  • For the crust: Preheat oven to 350 degrees F.
  • Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
  • For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
  • Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
  • For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
  • Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

MASCARPONE CHEESECAKE



Mascarpone Cheesecake image

This rich dessert is sure to delight with its creamy filling, whipped topping and sweet caramel drizzle. It makes an ideal ending to a special meal. -Deanna Polito-Laughinghouse, Raleigh, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

3/4 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
1 cup sugar
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 eggs, lightly beaten
TOPPING:
1 envelope whipped topping mix (Dream Whip)
1 tablespoon caramel ice cream topping

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.

Nutrition Facts : Calories 470 calories, Fat 36g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 8g protein.

MASCARPONE CHEESECAKE



Mascarpone Cheesecake image

Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was considerate and knowing, and the desserts were absolutely fantastic. They make a mascarpone cheesecake that is a bit of heaven here on earth. Would it be possible to obtain the recipe? I would love to make this dessert for my family and friends."

Categories     Cake     Cheese     Dessert     Bake     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 17

For crust
70 vanilla wafers (8 1/2 oz), finely ground in a food processor (2 1/3 cups)
1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled
For filling
20 oz cream cheese (2 1/2 eight-ounce packages), softened
8 oz mascarpone cheese at room temperature (about 1 cup)
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon salt
For topping
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/8 teaspoon salt

Steps:

  • Make crust:
  • Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan.
  • Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on.
  • Make filling while crust bakes:
  • Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.
  • Make topping:
  • Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
  • Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.

MASCARPONE CHEESECAKE RECIPE



Mascarpone Cheesecake Recipe image

This is my "famous" recipe for Mascarpone Cheesecake! It won second place in a "Taste of Italy" contest with Taste of Home magazine! This recipe was printed in the August/September 2008 magazine issue and has also appeared in 2 of their Annual recipe cookbooks for 2009.

Provided by Deanna Martinez-Bey

Categories     Cakes

Time 1h20m

Number Of Ingredients 11

3/4 c graham cracker crumbs
3 Tbsp sugar
3 Tbsp butter, melted
2 pkg cream cheese, 8 ounces each
2 pkg marscarpone cheese, 8 ounces each
1 c sugar
1 Tbsp lemon juice
1 Tbsp vanilla
4 eggs, lightly beaten
1 envelope, whipped topping mix (dream whip)
caramel ice cream topping

Steps:

  • 1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • 2. In a bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  • 3. For filling, in a large mixing bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust.
  • 4. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath.
  • 5. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
  • 6. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.

LEMON MASCARPONE CHEESECAKE



Lemon Mascarpone Cheesecake image

This is a beautiful treat for Easter because of its light color and mild lemon flavor. Friends and family enjoy it so much that I make it often.-Lorrine Caland, Shuniah, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 18

1-1/2 cups biscotti crumbs (about 8 biscotti)
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
3/4 cup sugar
1/4 cup lemon juice
3 tablespoons all-purpose flour
1 tablespoon grated lemon zest
2 teaspoons vanilla extract
4 large eggs, lightly beaten
TOPPING:
3/4 cup coarsely chopped dried apricots
1/2 cup boiling water
3/4 cup cold water
1/4 cup sugar
1/4 cup orange marmalade
2 ounces white baking chocolate

Steps:

  • In a small bowl, combine biscotti crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned., In a large bowl, beat cheeses and sugar until smooth. Beat in the lemon juice, flour, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Return pan to baking sheet. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 30 minutes. , Meanwhile, soak apricots in boiling water for 10 minutes. Drain and discard liquid. In a small saucepan, bring the apricots, cold water and sugar to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until water is absorbed. Remove from the heat; stir in marmalade. Cool to room temperature. , Carefully spread topping over cheesecake; cool 30 minutes longer. Refrigerate overnight., In a microwave, melt white chocolate; stir until smooth. Drizzle over cheesecake. Let stand for 15 minutes. Refrigerate leftovers.

Nutrition Facts : Calories 347 calories, Fat 21g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 173mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.

MASCARPONE CHEESECAKE



Mascarpone Cheesecake image

Provided by Brian Boitano

Categories     dessert

Time 1h10m

Yield 1 (9-inch) cake or 24 mini cakes

Number Of Ingredients 10

1 1/2 cups amaretti cookies
12 mini or 5 large biscotti cookies
6 tablespoons butter, melted
8 ounces cream cheese, at room temperature
1 pound mascarpone cheese, at room temperature
3/4 cup sugar
3 eggs
Pinch salt
1 teaspoon almond extract
1 orange, zested

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-inch springform pan or 2 (12-count) mini cheesecake pans with nonstick cooking spray. Wrap the outside of the pan with aluminum foil.
  • Add the cookies in a large resealable bag. Cover the bag with a kitchen towel and crush with a rolling pin until the cookies are coarsely ground. In a medium bowl, mix together the cookie crumbs with the melted butter. Press the mixture into the bottom and 1-inch up the sides of the prepared springform pan or mini cheesecake pans. Put on a sheet pan and bake for 5 minutes. Remove from the oven and let cool before adding the cheesecake filling.
  • Reduce the oven temperature to 325 degrees F.
  • In bowl of a food processor combine the cheeses with the sugar until mix until completely blended. Add the eggs, 1 at time, incorporating completely after each addition. Add a pinch of salt, the almond extract, and orange zest and blend for 10 seconds. Pour the filling into the prepared pan with crust. Put the springform pan into a roasting pan and pour in enough hot water to come 3/4 of the way up the sides the springform pan. If using a springform pan bake for 1 hour, if using mini cheesecake pans bake until completely set, about 25 to 30 minutes. Carefully remove the roasting pan from the oven and transfer the springform pan from the water bath to the counter and let cool completely before removing the cake from the pan. Slice and serve.

BLUEBERRY MASCARPONE CHEESECAKE



Blueberry Mascarpone Cheesecake image

My grandmother Alma made the best cheesecakes on the planet, including a white chocolate cheesecake that was to die for. My grandmother used Philly cream cheese, but I also add mascarpone to my cheesecake, for a flavor that is a little lighter and less sweet, yet still rich and delicious.

Provided by Cat Cora

Categories     dessert

Yield 8 to 10 servings

Number Of Ingredients 12

Unsalted butter for the pan
3/4 pound (1 1/ 2 cups) mascarpone cheese, softened
1 8-ounce package cream cheese, softened
3/4 cup plus about 2 tablespoons sugar, plus more for the pan
2 teaspoons finely grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
3 large eggs
3 tablespoons all-purpose flour
2 cups blueberries, fresh or frozen, thawed
Confectioners' sugar, for dusting (optional)
Whipped cream or creme fraiche (store-bought or homemade; optional)

Steps:

  • Preheat the oven to 350 degrees F and position a rack in the middle. Butter a 9-by-2-inch round cake pan or a 9-inch springform pan and dust with sugar, tilting the pan to coat and discarding any excess.
  • In a large bowl, with an electric mixer on medium speed, beat the mascarpone, cream cheese, 3/4 cup sugar, 1 teaspoon of the lemon zest, lemon juice, and vanilla until smooth, about 2 minutes, scraping down the sides of the bowl once. Add the eggs, one at a time, beating well after each addition. Turn the mixer to low and add the flour, scraping the bowl to make sure it is incorporated.
  • Pour the batter into the pan. Bake until the top of the cake is a deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in its pan on a rack for 15 to 20 minutes. Run a knife around the sides of the cheesecake. If using a cake pan, invert a serving plate over the pan and reinvert the cheesecake on the plate. If using a springform pan, remove the sides and set the bottom on a serving plate. Let cool completely.
  • In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest. If using fresh berries, crush a few with the back of a spoon to encourage juices to form. (Taste the fruit; if it's too tart, add another teaspoon of sugar.)
  • When ready to serve, dust the cheesecake with confectioners' sugar, if using, and spoon the blueberries over the cheesecake. Cut and serve with a dollop of whipped cream or creme fraiche, if you like.

MASCARPONE CHEESECAKE



Mascarpone Cheesecake image

This is a recipe from a beautiful restaurant named "Syrah" located in Santa Rosa, California. Active time: 30 min Start to finish: 12 hr (includes cooling and chilling)

Provided by Queen uh Cuisine

Categories     Cheesecake

Time 12h30m

Yield 1 cheesecake, 10-12 serving(s)

Number Of Ingredients 14

70 vanilla wafers, finely ground in a food processor (8 1/2 oz)
5/8 cup unsalted butter, melted and cooled
20 ounces cream cheese, softened (2 1/2 eight-ounce packages)
8 ounces mascarpone cheese, at room temperature (about 1 cup)
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon salt
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/8 teaspoon salt

Steps:

  • Make crust:
  • Put oven rack in middle position and preheat oven to 350°F Butter bottom and side of a 9-inch springform pan.
  • Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan.
  • Put pan in a shallow baking pan and bake until golden, about 10 minutes.
  • Cool completely on a rack, about 25 minutes. Leave oven on.
  • Make filling while crust bakes:
  • Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.
  • Add eggs 1 at a time, beating well after each addition.
  • Add vanilla, lemon juice, and salt and mix at low speed until combined.
  • Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes.
  • Cool slightly in springform pan on rack, about 20 minutes.
  • (Cheesecake will continue to set as it cools.) Leave oven on.
  • Make topping:
  • Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
  • Bake cheesecake until topping is set, about 10 minutes.
  • Run a thin knife around edge to help prevent cracking.
  • Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
  • NOTES:.
  • • Cheesecake can be chilled, loosely covered, up to 3 days.
  • • Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.

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5/5 (1)
Total Time 4 hrs 15 mins
Servings 12
  • Stir together crushed vanilla wafers and melted butter in a medium bowl until combined. Firmly press into bottom and about 1/2 inch up sides of a 9-inch springform pan. Freeze, uncovered, while you prepare filling.
  • Beat cream cheese and 1/2 cup of the powdered sugar with a stand mixer fitted with a paddle attachment on medium-low speed until smooth, about 2 minutes. Add mascarpone, and beat until just combined, about 30 seconds. Transfer mascarpone mixture to a large bowl. (Do not wipe mixing bowl clean.)
  • Add heavy cream, vanilla, and remaining 1/4 cup powdered sugar to bowl, and beat with stand mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes. Add whipped cream to mascarpone mixture in 3 separate additions, gently folding until just combined after each addition. Remove springform pan from freezer, and spoon mascarpone mixture over crust, smoothing top with a spatula. Freeze, uncovered, until firm, about 3 hours.
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