Show Subscription Form




Mascarpone Cheesecake Recipe
Mascarpone Cheesecake Recipe photo by Taste of Home

Mascarpone Cheesecake Recipe

Read Reviews (14)
4.91 14
Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
MAKES: 12 servings

Ingredients

  • 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

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.

Directions

  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 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.
  3. 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.
  4. 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.
  5. 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. Yield: 12 servings.
Originally published as Mascarpone Cheesecake in Taste of Home August/September 2008, p37

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.

Reviews for Mascarpone Cheesecake(14)

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 7, 2014

This is by far the best cheesecake I have made. Love it.

MY REVIEW
Reviewed Feb. 10, 2014

Delicious!!! And not as difficult as I thought it would be.

MY REVIEW
Reviewed Feb. 2, 2014

To die for - absolutely delicious!! Can't rave about it enough. I've made a lot of cheesecake recipes using a water bath and they have all turned out great. For anyone having trouble, the large heavy duty foil is a MUST for success. Double it like the recipe says and wrap the bottom and all the way up the sides. Joining smaller pieces of regular foil will most likely leak.

MY REVIEW
Reviewed Jul. 26, 2013

Easy to make but taste absolutely good. Try, you Will never regret. Thanks Taste Of Home.

MY REVIEW
Reviewed May. 8, 2013

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.

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT