How to make mascarpone cheesecake

By Jay in Meal Preparation on May 9th, 2011

Photo: VancityAllie / Flickr

This mascarpone cheesecake recipe uses plain digestive biscuits as a base and cream cheese and mascarpone cheese in the filling. It should take about 20 minutes to prepare and an hour and 15 minutes to bake. The resting time of this cheesecake is a lengthy one, though, as it needs a minimum of three hours to set in the fridge before it is served. Baked mascarpone cheesecake reaches its perfect consistency only after about 12 hours. Read on for the recipe.

Prepare the base

To make the biscuit base, you will need 125 grams of digestive biscuits (or other plain biscuits), 75 grams of butter and 40 grams of sugar. Crumb the biscuits and then mix the biscuit crumbs with the sugar in a bowl.

Melt the butter and then pour it over the biscuit and sugar mix. Mix the ingredients together with a fork and then spread the mixture onto the base of a 20 cm springform cake tin that has been greased with butter.

Work the mixture with your fingers so that the biscuit base is well spread and firm ‑ then place the tin in the fridge for about ten minutes.

Prepare the oven

Preheat the oven to 150 degrees Celsius. Place an oven rack in the centre of the oven and another just below it. Find a shallow dish that is to be placed on the lower shelf when the cheesecake is ready for baking.

Prepare the filling

To make the filling, measure out the following ingredients: 400 grams of cream cheese, 220 grams of sugar, 200 grams of mascarpone, three eggs and one teaspoon of vanilla extract.

Blend together the cream cheese and sugar for about a minute ‑ until the mixture has softened. Add the mascarpone cheese and blend together for up to 20 seconds. Scrape the sides of the container and add the eggs – mix until they are well combined, scraping the sides as you do so. Lastly, add the vanilla extract and mix briefly.

Bake

Fill the dish with hot water and place it on the lower shelf of the oven. Pour the filling over the base and pop the cheesecake onto the upper shelf.

Bake for an hour and 15 minutes until the cheesecake has set – test for readiness with a skewer. Allow it to cool, cover it with cling film and refrigerate for three hours or more before serving.

Tags: baking, cake recipes