Mascarpone Cheesecake

This cheesecake recipe is luscious and creamy but not too sweet. The crust is the traditional graham cracker but the cheesecake is a combination of cream cheese, sour cream and mascarpone cheese. It was easy to make and turned out great. This recipe makes eight small slices.

Most of us enjoy mascarpone cheese in cream puffs or tiaramisu. I love it in cheesecake. Mascarpone cheese is essentially the italian, fuller fat version of cream cheese. This is definitely not a low calorie dessert but it delicious.

The trickiest part of cheesecake is the baking process. You will bake the cheesecake in an eight inch springform pan, resting in a water bath. The oven must be turned off just before the inside of the cheesecake sets and the top browns. When the cheesecake is almost done, turn off the oven and open the oven door slightly. The oven temperature will slowly drop and the cheesecake will not crack. After about an hour of resting in the oven, remove the springform pan from the water bath and let it sit at room temperature for another hour before placing in the refrigerator.


  • Graham Cracker Crust
  • 3/4 cup crushed graham crackers

  • 3 tablespoons unsalted butter

  • 2 tablespoons sugar

  • Cheesecake Filling
  • 4 ounces of cream cheese, softened

  • 1/2 cup of sour cream

  • 4 ounces of mascarpone cheese, softened

  • 1/2 cup sugar

  • 2 tablespoons cornstarch

  • 2 tablespoons flour

  • 1 tablespoon lemon juice

  • 2 fresh eggs at room temperature

  • 1 teaspoon real vanilla extract


  • Graham Cracker Crust
  • Preheat the oven to 350 degrees F.
  • Melt the butter and mix with the graham cracker crumbs and sugar. The texture will feel like sand.
  • Press the mixture into the bottom and slightly up the sides of the springform pan.
  • Bake for 6 minutes. Remove from oven and let cool. Set aside for the filling.
  • Cheesecake Filling
  • Using a hand mixer, cream the cheeses and sour cream together along with the vanilla.
  • Add the eggs one at a time and blend into the mixture.
  • Blend in the lemon juice.
  • In a separate bowl, mix the flour and cornstarch.
  • Sprinkle the dry flour mixture into the cheese mixture until smooth and blended. It doesn’t take much to blend this bit of dry ingredients with your cheesy ingredients.
  • Wrap a piece of aluminum foil around the base of the springform pan.
  • Pour the cheese mixture into the springform pan covering the graham cracker crust.
  • Pour water into a baking sheet. Set the springform pan into the water bath.
  • Bake for 50 minutes. At about 40 minutes, take a peek at the cheesecake to see if the top is beginning to brown and if the center is beginning to set. This the tricky part. Cook the cheesecake too long and it will crack. Reduce the heat too soon and the center will be soft. If the cheesecake is beginning to brown, turn down the heat. Cook the cheesecake until the outside is set but the center is still slightly soft. When this combination is achieved, turn off the oven and keep the oven door open about an inch. This will allow the cheesecake to slowly cool down.
  • After an hour, remove the springform pan from the oven and let cool for another hour. Then place in the refrigerator.
  • After two hours or even overnight, slice and serve!