Back to Mascarpone Cheesecake

Print Options


Card Sizes

Mascarpone Cheesecake Recipe

Mascarpone Cheesecake Recipe

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 YIELD:12 servings


  • 3/4 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted
  • 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
  • 1 envelope whipped topping mix
  • 1 tablespoon caramel ice cream topping


  • 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 mixing 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.

Nutritional Facts

1 slice: 470 calories, 36g fat (20g saturated fat), 168mg cholesterol, 217mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 8g protein.

Reviews for Mascarpone Cheesecake

Sort By :

Average Rating
Reviewed Dec. 29, 2016

"Yum, Yum! A rich and creamy cheesecake. I added the zest along with the lemon juice."

Reviewed Aug. 16, 2016

"This is really good."

Reviewed Dec. 18, 2014

"Good, but too rich for me. I might make again."

Reviewed May. 7, 2014

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

Reviewed Feb. 10, 2014

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

Diana Pearman
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."

Reviewed Jul. 26, 2013

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

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."

Reviewed Apr. 13, 2012

"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 Sep. 30, 2011

"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."

Loading Image