Mascarpone cheesecake is characterized by its delicate, creamy texture and subtle, mild flavor. The mascarpone gives the dish a special richness and softness, as well as a slight sweetness that pairs perfectly with the crunchy shortbread or cookie base.
The slight sourness from lemon juice or vanilla, if used in the recipe, adds freshness and depth to the flavor, making it more expressive.
Mascarpone cheesecake is ideally served chilled, which further emphasizes its creamy texture and freshness of flavor. It pairs well with fresh berries such as raspberries, strawberries or wild berries, which add sourness and flavor, contrasting with the softness of the cheese.
Berry sauce or fruit puree can also be a great addition, adding an extra touch of sweetness to the dish. A light sprinkling of cocoa powder or grated chocolate on top of the cheesecake before serving will make it even more attractive and delicious.
⏱ Cooking time — 2 hours overall. Includes 30 minutes of preparation and cooking + 1 hour 30 minutes unattended.
🔪 Ingredients
For 8-12 servings:
For the basics:
- 180 g shortbread cookies or graham crackers
- 50 g almonds
- 30 g sugar
- 80 g unsalted butter
- 1 lemon (zest)
- pinch of salt
For the stuffing:
- 250 g mascarpone
- 350 g heavy cream (33%+)
- 100 g sugar
- 5 ml vanilla essence
Decorations and toppings (optional):
- favorite jam or jam
- lemon curd
- fresh fruit and berries
🥣 Directions
👉 Jump to Short Version of RecipeGrinding the ingredients for the base
Take 180 g shortbread cookies, put them in a food processor.
Add 50 g blanched almonds and 30 g sugar.
Grate the zest of one lemon and add a pinch of salt.
Grind until smooth and crumbly. If you don’t have a food processor – put it in a ziploc bag and break it with a rolling pin, but in this case it is better to replace the almonds with almond flour or exclude them.
Melt 80 g of unsalted butter over low heat.
Add the melted butter to the crumble and stir.
Forming the basis
Line a mold with a removable bottom, 20-22 cm in diameter, with parchment.
Place the crumb dough in the mold and tamp it down with a glass or other flat-bottomed object, making a border about 3 cm high around the edges.
Bake the base at 180°C (350°F) for 12-15 minutes until golden. Remove from the oven and allow to cool completely.
Whipping cream to prepare the filling
Mix 350 g cold cream with 100 g sugar and beat with the mixer on high speed until soft peaks form.
Add 5 ml vanilla extract and 250 g mascarpone.
Mix with the mixer for about a minute.
Shaping the cheesecake for baking. Serving
Spoon the filling into the mold and smooth it out.
Place the cheesecake in the refrigerator for 1 hour.
Take out of the fridge and cover the top with your favorite jam or like me lemon curd (this is optional).
Remove to the fridge for another 30 minutes.
Carefully unmold and transfer the cheesecake to a serving platter.
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Mascarpone cheesecake
Ingredients
For the basics:
- 180 g shortbread cookies or graham crackers
- 50 g almonds
- 30 g sugar
- 80 g unsalted butter
- 1 lemon (zest)
- pinch salt
For the stuffing:
- 250 g mascarpone
- 350 g heavy cream (33%+)
- 100 g sugar
- 5 ml vanilla essence
Decorations and toppings (optional):
- favorite jam or jam
- lemon curdfresh
- fruit and berries
Instructions
- Grind the shortbread cookies, add the blanched almonds, sugar, grated zest of one lemon and a pinch of salt in a food processor until crumbly. Add the melted butter to the crumble mixture and stir.
- Spread the crumble in a parchment-lined mold with a removable bottom, tamp it down and make a border about 3 cm high around the edges. Bake at 180°C (350°F) for 12-15 minutes until golden. Remove from the oven and allow to cool completely.
- Combine the cold cream and sugar, beat with a mixer until soft peaks. Add vanilla extract and mascarpone, mix with mixer for about a minute.
- Spread the filling over the base, smooth it out and put the cheesecake in the refrigerator for 1 hour. After the time has passed, take the cheesecake out and cover the top with jam or curd and leave it in the fridge for another 30 minutes. Carefully remove the cheesecake from the mold and serve.
