Real Recipes From Real Home Cooks ®

mascarpone cheesecake recipe

(1 rating)
Recipe by
Deanna Martinez-Bey
Bloomfield, NJ

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.

(1 rating)
yield 12 -14
prep time 20 Min
cook time 1 Hr

Ingredients For mascarpone cheesecake recipe

  • 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

How To Make mascarpone cheesecake recipe

  • 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.

Categories & Tags for Mascarpone Cheesecake Recipe:

ADVERTISEMENT
ADVERTISEMENT