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Italian Mascarpone Cheesecake
Mascarpone Cheesecake. Unlike the dense, heavy cheesecakes you might be used to, this one feels light, elegant, and effortlessly luxurious. The mascarpone cheese gives it a delicate richness, while a hint of vanilla or lemon brightens each bite, making it both comforting and indulgent.
The base, usually a buttery graham cracker crust or a simple Italian cookie crust, adds a gentle crunch that perfectly balances the creamy filling. It’s the kind of dessert that looks stunning on the table but doesn’t require fancy techniques to make it’s approachable, yet impressive.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 200 g (7 oz) Italian cookies or graham crackers, finely crushed
  • 100 g (7 tbsp) unsalted butter, melted
  • 2 tbsp sugar
Filling
  • 500 g (1 lb.) mascarpone cheese, room temperature
  • 250 g (1 cup) ricotta cheese, drained if needed
  • 150 g (3/4 cup) granulated sugar
  • 3 large eggs
  • 1½ tsp vanilla extract
  • Zest of 1 lemon (optional, for brightness)
  • 2 tbsp all-purpose flour (optional, for stability)
Toppings (optional)
  • Light dusting of powdered sugar
  • Fresh berries (strawberries, blueberries, raspberries)
  • Fruit compote or chocolate drizzle

Equipment

  • 9-inch (23 cm) springform pan

Instructions
 

  1. Prepare the crust
    Preheat the oven to 175°C (350°F).
    Mix the crushed cookies with melted butter and sugar until evenly combined.
    Press the mixture firmly into the bottom of the springform pan to form an even layer.
    Bake for 10 minutes, then let it cool while preparing the filling.
  2. Make the filling
    In a large bowl, beat the mascarpone and ricotta until smooth and creamy.
    Gradually add sugar, continuing to mix until fully incorporated.
    Beat in the eggs one at a time, followed by vanilla and lemon zest. Mix gently to keep the texture light.
    If using, fold in flour for a slightly firmer cheesecake.
  3. Assemble and bake
    Pour the filling over the cooled crust and smooth the top with a spatula.
    Bake at 160°C (320°F) for 50–60 minutes. The center should be slightly wobbly but set at the edges.
    Turn off the oven and let the cheesecake cool inside for 30 minutes (helps prevent cracking).
  4. Chill & Serve
    Remove from oven and let cool to room temperature.
    Refrigerate for at least 4 hours, preferably overnight, to set completely.
    Release the cheesecake from the springform pan.
    Top with fresh berries, powdered sugar, or a drizzle of chocolate if desired.

Notes

Use Room-Temperature Cheese: For a smooth, creamy filling, always bring mascarpone and ricotta to room temperature before mixing. Cold cheese can create lumps and make the batter harder to blend.
Don’t Overmix: Once the eggs are added, mix gently. Overmixing can incorporate too much air, causing cracks or a dense texture after baking. Use a spatula for the final fold if needed.
Choose the Right Pan: A springform pan is ideal for this cheesecake—it makes removing the cake easy and keeps the edges intact. You can line the bottom with parchment paper for extra insurance.
Prevent Cracks: Bake at a slightly lower temperature (around 160°C / 320°F) and allow the cheesecake to cool gradually in the oven with the door slightly open for 20–30 minutes. This prevents sudden temperature changes that can crack the surface.