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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
This recipe is:
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Nutritional Facts 1 slice equals 470 calories, 36 g fat (20 g saturated fat), 168 mg cholesterol, 217 mg sodium, 30 g carbohydrate, trace fiber, 8 g protein.
Originally published as Mascarpone Cheesecake in Taste of Home August/September 2008, p37
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Reviewed on May. 08, 2013 by DianeW74
Whenever you use a water bath to bake a cheesecake, you need to wrap the bottom of the springform pan with foil; the recipe failed to mention that.
Reviewed on Apr. 22, 2013 by guadalupeo
these recipe is soft and easy and will become a family favorite.
Reviewed on Apr. 13, 2012 by BerryPatch01
I first had Mascarpone cheesecake at a restaurant called Genghis Grill and it was amazing. In an effort to match that greatness I tried this recipe and to my delight this was better. Much better. It is far and away the best I have ever had.One tip: if you are making the filling while the crust bakes, consider adding the lemon juice at the last moment. Mine set a bit too long and nearly curdled the filling, giving the final product a less than silky consistency. No changes needed to this recipe. It is perfection!
I first had Mascarpone cheesecake at a restaurant called Genghis Grill and it was amazing. In an effort to match that greatness I tried this recipe and to my delight this was better. Much better. It is far and away the best I have ever had.
One tip: if you are making the filling while the crust bakes, consider adding the lemon juice at the last moment. Mine set a bit too long and nearly curdled the filling, giving the final product a less than silky consistency. No changes needed to this recipe. It is perfection!
Reviewed on Sep. 30, 2011 by lenoria
Filling is yummy but I will never ever put this in a water bath again. I never done this with a cheesecake before and it was a complete disaster! The whole bottom later of the cheesecake is soaked.
Reviewed on Apr. 12, 2011 by rustedgold1
My husband said this was his favorite of all the many different cheesecakes that I have made over the years. Very creamy and great tasting!
Reviewed on Sep. 23, 2010 by millerdm@ecc.edu
I made this for a very special friend's birthday-we all loved it. Will make it again, for sure:)
Reviewed on Sep. 10, 2010 by Liivam
Absolutely Divine!! Not heavy like the other cheesecakes, and after a BIG meal it is wonderful. I took it to a pot luck and everyone wanted the recipe. No problem.
Reviewed on Sep. 10, 2010 by savanna2
Forget the main meal. I went straight to the desert, thought i died, rolled under the table, and went straight into cheesecake haven :)
Reviewed on Jun. 15, 2010 by sdaily1978
This is the creamiest cheesecake I've ever had. Much MUCH better than a restaurants.
Reviewed on Jan. 14, 2010 by WandaIvette
This is the best cheesecake my husband and I have ever eaten. It has a great taste, smooth, light & creamy.
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