Super Creamy Mascarpone Cheesecake
Prep time: 
Cook time: 
Total time: 
Yield: 10 to 12 servings
 
Cooling and chilling time total: 8 to 12 hours
ingredients:
Crust
  • 2⅓ cups ground vanilla wafers ground in food processor (about 70 vanilla wafers)
  • 2⅓ cups
Cheesecake
  • 2½ eight-ounce packages cream cheese, softened
  • 8 oz mascarpone cheese at room temperature (about 1 cup)
  • ¾ cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon salt
Topping
  • 1 cup sour cream
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon salt
directions:
For the crust
  1. Place oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan.
  2. Stir together cookie crumbs and butter in a bowl or pulse together in the food processor. Reserve ¼ cup buttered crumbs to top cheesecake.
  3. Dump the rest of the crumbs into your buttered springform pan. Pat on the bottom and up the sides, keeping it about 1-inch thick. I like to use a flat glass bottom to really pack it in.
  4. Place springform pan with crust on the middle rack of your oven. Bake for 10 minutes, then cool on a wire rack while you make the filling. Cool at least 25 minutes. Leave oven at 350°F.
For the filling
  1. Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer or in the bowl of a stand mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour filling into cooled crust and bake until cheesecake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. Cheesecake will continue to set as it cools. Leave oven on.
For the topping
  1. Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a ¼-inch border around edge.
  2. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
notes:
Cheesecake can be chilled, loosely covered, up to 3 days. Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.
Recipe by parsley sage sweet at http://www.parsleysagesweet.com/2010/03/07/braised-chicken-cheesecake-and-the-winner-of-the-free-lotion/