Recipe by Jun Tan
Photos by Amy Sheridan
The secret to this Cheesecake Recipe with Mascarpone and Graham Cracker Crust isn’t much of a secret at all… it’s the mascarpone. The marscarpone is the game changer; smoother than ricotta, lighter than cream cheese and more flavorful than cottage cheese. It’s so versatile we use it in almost everything from our Homemade Tiramisu Recipe with Kahlua to our Crepe Cake Recipe with Lemon Curd and Blueberries.
And the best part about it is that when you serve it for dessert you can be proud to tell everyone that it didn’t come from that wretched “factory.”
Makes one 9×2 or one 10×2 round pan
*This crust recipe is good for two cheesecakes.
To the make crust:
- Crush crackers either by using a food processor or by placing it in a clear plastic bag or ziploc, and crush it with a rolling pin or a small pan. You can crush it finely or you can leave some small chunks of crackers.
- Transfer in a bowl then stir in sugar and salt.
- Add melted butter and stir until well combined. *If you have a springform pan, you can use it; if not, line your baking pan with aluminum foil, covering the bottom and sides of pan (as shown in illustration).
- Lightly spray prepared pan with baking pan spray.
- Place 3 cups of crust in the pan then spread and press it down on the bottom and halfway up the sides; use a dry measuring cup or any thing with a flat bottom to lightly pack crust down (please refer to illustration).
- Set aside.
Pre-heat oven to 300 degrees F.
For Mascarpone Cheesecake:
- Using a stand up mixer with a paddle attachment, combine cream cheese, sugar and flour; mix well until smooth (STOP THE MACHINE AND SCRAPE THE BOWL AND PADDLE OFTEN TO AVOID LUMPS).
- Add mascarpone and vanilla and stir to combine.
- Add eggs and yolks one at a time on low speed, scraping the bowl and paddle every each addition. Do not overmix!
- Pour batter in prepared crust and bake for 60 to 90 minutes; depending on how accurate your oven is (if you’re unsure about how done your cheesecake is, after 60 minutes of baking, turn the oven off and leave the cheesecake in the oven for another 60 minutes).
- The cheesecake should be risen, lightly browned on top, and should still be a little jiggly in the center. *Cheesecake may crack on top.
Cool for 2 hours at room temperature and refrigerate for 4 hours or overnight before un-molding and cutting. Serve with whipped cream and fresh berries.