Super Creamy Mascarpone Cheesecake
Prep time: 
Cook time: 
Total time: 
Yield: 10 to 12 servings
Cooling and chilling time total: 8 to 12 hours
Recipe from
  • 2⅓ cups ground vanilla wafers ground in food processor (about 70 vanilla wafers)
  • 2⅓ cups
  • 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
  • 1 cup sour cream
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • ⅛ teaspoon salt
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. Mix together cookie crumbs and butter in a bowl or pulse together in the food processor. Reserve ¼ cup buttered crumbs for the top of the 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, about 3 to 5 minutes. Add eggs 1 at a time, beating each egg in until well blended. ith the mixer on low, add vanilla, lemon juice, and salt and mix until combined. Pour filling into cooled crust and bake until cheesecake is set and puffed around edge but still jiggles slightly when pan is shaken gently, about 25 to 30 minutes. Cool in springform pan on rack, about 20 minutes. Cheesecake will continue to set as it cools. Leave the oven on.
For the topping
  1. Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and gently spoon over cheesecake, spreading 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 prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, covered loosely, for at least 8 hours.
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