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- Dish type
- Mascarpone cheesecake
A deliciously different cheesecake made with mascarpone cheese and a bit of creme fraiche, making it a lighter alternative to the typical baked cheesecake. Serve with fresh fruit or a berry coulis.
108 people made this
- 125g butter, melted
- 500g petit beurre or other butter biscuits, crushed
- 4 egg whites
- 4 egg yolks
- 100g icing sugar
- 250g mascarpone
- 50g crème fraîche
- seeds of 1 vanilla bean (optional)
MethodPrep:10min ›Cook:35min ›Extra time:1hr chilling › Ready in:1hr45min
- Preheat oven to 180 C / Gas 4. In a small bowl combine butter and biscuit crumbs. Mix well and press mixture into bottom of a lightly greased 23cm pie dish. Bake for 10 minutes in preheated oven.
- Meanwhile in a large bowl whisk egg whites until stiff peaks form; set aside. In another bowl combine egg yolks with icing sugar then stir in mascarpone, crème fraîche and vanilla seeds (if using). When mixture is smooth, gently fold in egg whites.
- When pie base is cooled, pour mixture in and bake for about 35 to 40 minutes, depending on how thick base is. Centre of cake should still be smooth and a little wobbly, but the outer edges should be firm and set. Remove from oven and let cool.
- Refrigerate for at least 1 hour and serve cold.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
The filling is excellent. 500g of biscuits? I'd usually use digestives and would need more butter to make the base less crumbly/dry. Even so, there was too much.-25 Dec 2016
I made a different biscuit base for this recipe but the topping is lovely.I didn't have creme fraiche but it turned out good without.I've never made a cooked cheesecake before but will definitely be making this again.-23 Dec 2014
Butter and flour a 7 1/2-inch round springform pan. Wrap a sheet of aluminum foil around the outside of the pan and set aside.
In a large bowl, beat the cheese, egg yolks, vanilla, sugar, flour and salt together until very smooth. Slowly beat in the cream.
With a clean beater and bowl, whip the egg whites into soft peaks and fold them into the cheese mixture with a rubber spatula.
Pour the mixture into the prepared pan and set the pan in a larger pan. Pour hot water carefully into the larger pan coming halfway up the sides of the springform pan.
Bake for 1 to 1 1/4 hours or until the cake is lightly browned and set. Cool it in the oven with the door ajar, then at room temperature and lastly in the refrigerator. To serve, carefully release the sides of the pan and place the cheesecake on a serving dish. Slice into wedges and serve as is or with a fruit sauce if desired.
Variation: Use individual buttered ramekins instead of the springform pan and reduce the baking time to 25 to 30 minutes in a water bath.
Italian Mascarpone and Ricotta Cheesecake
I have only three words to describe this Italian mascarpone and ricotta cheesecake: To. Die. For.
Ok, I lied. I have more words. And pictures.
This ricotta cheesecake is very light and almost fluffy thanks to the texture of the ricotta itself. It&rsquos not as dense and what you&rsquod expect from a traditional cheesecake, which for me is fabulous! So if you sometimes feel put off by the density of a traditional cheesecake, you&rsquoll love this lighter version.
What ingredients are needed to make this mascarpone ricotta cheesecake?
This cheesecake is made of a blend of three creamy cheeses &mdash cream cheese, ricotta, and mascarpone. You&rsquoll also need sugar, eggs, vanilla and almond extract and lemon juice to give this a really nice depth of flavor. Of course, you&rsquoll need a crust as well and I&rsquoll be sharing with you my favorite type of homemade yet very easy crust to use with this cheesecake.
How is this mascarpone and ricotta cheesecake different than traditional cheesecake?
The flavor is a bit different too as you might expect. The mild flavor of the ricotta blended with the mascarpone makes for a much less rich cheesecake than what you may be familiar with.
I personally don&rsquot love such rich desserts. I&rsquom usually pretty full from dinner when I get to dessert so a rich dessert can just be too much.
You&rsquoll love the flavor boost that comes from a subtle blend of almond extract, vanilla, and lemon juice!
It&rsquos all about the cheese&mdashMascarpone and Ricotta. Cheesecake&rsquos new BFFs.
The use of these two less common cheeses blended with familiar cream cheese is what really make this stand out from other cheesecake recipes. However, it&rsquos just as easy to throw together as any other cheesecake you may have prepared before.
You can even cheat and use a pre-made crust if you&rsquore short on time. However, the almond crust is really good and really not too hard to make.
Watch step by step how to make this cheesecake.
This is an easy recipe to make if you follow the directions. Check out this quick video that shows each step and the various topping ideas:
What kind of pan do you need to make a cheesecake?
There is a special pan you&rsquoll need to use to make a proper cheesecake &mdash a springform pan. They look like this:For this recipe, you&rsquoll want to use a 9&Prime springform pan. A springform pan has a bottom that releases from the sides after the cheesecake is cooked.
This special pan is what gives your cheesecake the perfect, low-profile, flat-topped shape you see at restaurants but to really perfect your cheesecake, you&rsquoll need to bake the cheesecake in a water bath.
A water bath is an important technique that prevents the top of your cheesecake from cracking. It&rsquos not hard so don&rsquot skip this step!
With a water bath you get a perfectly smooth and flat top to your cheesecake, like this:
Read through the recipe directions below for more explanation and watch the video to learn you how to set up your water bath. It&rsquos pretty easy once you have the right tools and you&rsquoll really feel like a pro after you have done it once or twice.
How to Make an Easy and Delicious Honey Oat Crust with Almonds
For the crust, here are the granola bars I start with as a super helpful shortcut:
You can find these at most grocery stores in the snack aisle or near the breakfast bars. Most popular stores like Walmart and Target carry these. If you can&rsquot find them, a traditional graham cracker crust works well too. Or you can order them on Amazon.
Then just add almonds for added nutty flavor and use a bit of butter and a pinch of salt to bind it all together and an easy and delicious homemade crust!
Other helpful tools for making this mascarpone and ricotta cheesecake:
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I usually send out an email once a month with seasonal recipe ideas. When you sign up, I&rsquoll also send you a copy of the printable meal planner and grocery list I use.
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This mascarpone and ricotta cheesecake recipe was featured on Sew It Cook It Craft It and Sweet Little Bluebird!
Baked Mascarpone Cheesecake
When I first made this baked mascarpone cheesecake I was instantly in love with its creamy sourness. Mascarpone has a delicious balance of sweet and sour that really adds to this recipe and made it a surprising winner.
When I baked this cheesecake and was taking photos I felt it just needed a little colour as my setting was pretty basic. The addition of Summer Hill Pantry Fruit Sparkles certainly gave it a cute look. This would be great for a birthday cake for any age.
Best baked mascarpone cheesecake marriages
If you haven&rsquot cooked with mascarpone before or even tasted it, it is best described as smooth and creamy with a slight tangy taste. It is high in butterfat and works beautifully in desserts, most famously Tiramisu.
Perfect flavour matches with this baked mascarpone cheesecake are a little dash of no-sugar added fruit coulis, double cream, or even a drizzle of melted sugar-free chocolate. Yummmm! So good!
In this baked mascarpone cheesecake you could easily substitute some créme fraiche, cream cheese, or smooth ricotta. It definitely won&rsquot have the same delicious tang of the mascarpone but it will work out perfectly when baking. Never be afraid of a little bit of swapping in the kitchen. I find some of my best recipes have come from using up leftovers, or substituting what I have vs what I don&rsquot when cooking.
Mascarpone can be found quite easily these days in most supermarkets in either the gourmet cheese area or in the usual dairy aisles.
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Mascarpone cheesecake recipe - Recipes
Baked Lemon Mascarpone Cheesecake
A basic cheesecake served with a berry coulis
A basic cheese cake recipe made with the addition of mascarpone cheese for that dense super rich texture. If you prefer more traditional, you can certainly use a different cream. The secret to any good cheese cake is not to over whip it. Also by cooking it a long time at a low temperature you get a better result and reduce any likely hood of cracks. Garnish with fruit, cream or a berry coulis, either way you will enjoy this amazing cheese cake. See my berry coulis recipe below.
- 9oz- 250g digestive or shortbread biscuits 3 tbsp - 60g unsalted butter, melted 2.2lb – 1kg cream cheese, room temperature 1 ½ cup – 300g sugar (plus one tbsp for crumbs) 1/3 cup - 50g corn flour 3 eggs, plus 3 extra egg yolks (room temperature) Finely grated zest and juice of 1 large lemon 1 ½ cup 350g mascarpone cheese (or use sour cream or heavy cream) 1 tsp vanilla extract
Click for recipe See berry coulis
Begin this recipe 1 day ahead. You will need a 9 inch – 23 cm spring form cake pan or similar.
Preheat the oven to 300°F – 150°C. Lightly butter a 24cm spring form cake pan and line the base with parchment paper. Make a cartouche or place the paper between the spring form bottom.
Place the biscuits in a Ziplock bag and crush them with a rolling pin or by hand to have uneven crumbs. You can also do it in a food processor for a more even look. Place in a mixing bowl, add melted butter and 1 tbsp sugar. Press the biscuit mixture into the base of the prepared pan and flatten using a spoon then pack tight using a glass. Blind bake 10 minutes at 300°F – 150°C for slight toasty flavour.
To make the filling, place the cream cheese, sugar and corn flour, in a mixer using the beater (not the whisk) at medium speed until smooth (no granular sugar left) about 2 to 3 minutes.
Break the eggs in a jug, ensure there are no egg shells. Turn mixer on medium low and pour the eggs one at a time, until well combined.
Add the mascarpone (or other cream), vanilla extract, lemon zest, juice and a pinch of salt. Mix well on medium speed until well combined. Tap bowl on bench several time s to remove any air bubbles.
Butter the top of the cake pan above the biscuit crumbs. Pour the filling over the prepared base, spread out evenly with a spatula. Give the cake pan a few taps and turns for even spread. Flatten and smoothen with a spatula.
Wrap the bottom of the cake pan with two or three sheets of foil to seal it from the water.
Line a baking tray with a kitchen towel. Place the cake in the baking tray and into the preheated oven. Add boiling water and place on the bottom shelf of the oven. Bake for 70 minutes at 270°F – 130°C.
Once the 70 minutes is up and the cake is cooked, turn oven off. Don’t open the door, leave the cheesecake in the oven to cool in the switched-off oven for at least a further 2 hours or until completely set.
After 2 or 3 hours, remove from oven, transfer the cheesecake to a wire rack to cool completely. Cover cake pan with plastic wrap, then chill for at least 4 hours or ideally overnight.
Remove cake from pan by heating the outside with a flame, then cut into slices with a warm knife (dipped in hot water and wiped dry) and serve with a berry coulis.
There should be a small jiggle in the centre once it's cooked. If it's all set, then it will most likely crack.
If you have a cooking thermometer, when the cheesecake reaches a temperature of 150 degrees Fahrenheit (65 degrees Celsius), it should be removed from the oven. However, poking it with a probe may cause it to crack, which is not an issue if you cover it with cream or fruit. But if you want a smooth top then best to avoid it.
For the sugar you can use less, 1 cup - 200g if you prefer less sweet, for me that’s perfect, as we all need less sugar.
If you use a heavy cream (thickened cream) the mixture may appear runnier, that's fine it will still set.
10+ No Bake Cheesecake Recipe With Whipping Cream Images
10+ No Bake Cheesecake Recipe With Whipping Cream Images. Beat cream cheese and sugar until smooth and creamy. With gingersnap cookie crust & whipped cream!
The Best No Bake Cheesecake Recipe An Easy No Bake Cheesecake from cookiesandcups.com
Trying to whip cold cream cheese into the filling will. .recipe | no bake cheesecake recipe with step by step photo and video recipe. No bake cheesecake has less cream cheese and is much lighter in texture due to the whipped cream!
Whipped cream is folded into the cream cheese to provide the volume and creaminess and cheesecake needs.
This no bake cheesecake recipe has a sweet cheesecake filling tht is set inside a graham.no bake cheesecake recipe. No bake cheesecake jars are a fun individual dessert to serve when you're short on time and don't feel like i've published no bake cheesecake and a classic baked cheesecake recipe on my blog whipping the cream 1st is imperative because it supplies all the deliciously fluffy and creamy texture. This no bake cheesecake was the type of recipe found in women's magazines, community cookbooks, or passed from neighbor to neighbor. In a separate bowl, beat heavy whipping cream then fold in the mascarpone.
It's everything a cheesecake should just make sure your cream cheese has softened before using.
Normally, you expect a cheesecake to be a the mixture of cream cheese and sour cream in this recipe makes for a silky smooth cheesecake with a slight tang.
The sugar helps balance out the.
This no bake mango cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss.
It has an amazing graham cracker crust (which might be my favorite part), classic vanilla cheesecake, and is topped then unclamp the pan and cut into pieces.
This no bake mango cheesecake is a classic example of what started out as a cruisy week ending up in a whirlwind of mango pureed chaos / bliss.
It's been years since i've had this particular no bake cheesecake.
The topping or icing can be done with any flavoured whipped.
Pour cream into a metal bowl, and place over a pan of simmering water. Heat until warm. Stir in the cream of tartar, and continue to heat and stir until the temperature reaches 180 degrees F. Remove from the heat.
Line a colander or strainer with cheesecloth, and place over a bowl. Paper towels also seem to work well. Pour the mixture into the strainer, and let it drain for several hours, or overnight in the refrigerator. Spoon the resulting cheese into a clean container and use within one week. Store in the refrigerator.
You may substitute 3 tablespoons of lemon juice for 1/2 teaspoon of cream of tartar. Using lemon juice will impart a lemony flavor.
- 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
- 1 3/4 cups plus 2 tablespoons sugar
- 1 1/4 cups all-purpose flour
- 1 1/4 cups yellow cornmeal
- 1/2 teaspoon table salt
- 1 1/2 pounds cream cheese, room temperature
- 1/2 pound mascarpone cheese, room temperature
- 5 large whole eggs, plus 1 large egg yolk
- 1/4 cup heavy cream
- 1 tablespoon pure vanilla extract
- Zest of 1 orange and 1 lemon
- Stewed Rhubarb, chilled
- 1/2 pint raspberries
Preheat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1/2 cup plus 2 tablespoons sugar until light. Add flour, cornmeal, and salt, and mix until well combined. Press mixture onto the bottom and 3/4 of the way up sides of a 10-by-3-inch springform pan to form a neat crust. Place in the oven, and bake until lightly golden, 20 to 25 minutes. Remove pan from oven, and place on a wire rack. Gently press sides of crust back into place if necessary. Let cool to room temperature.
Reduce oven to 325 degrees. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, mascarpone, and remaining 1 1/4 cups sugar on low speed until smooth and well combined. Add eggs and egg yolk, one at a time, beating on low speed after each addition until combined, scraping down sides of bowl with a rubber spatula as necessary.
Add cream, vanilla extract, and orange and lemon zests beat just until combined. Do not overbeat. Pour mixture into cooled shell place in oven bake until set but still wobbly in center, 65 to 70 minutes. Turn oven off, and allow cheesecake to sit in the oven 1 hour more. Remove cheesecake from oven, and place on a wire rack to cool. When completely cool, chill at least 2 hours or overnight. Remove outside ring of springform pan.
Combine stewed rhubarb with raspberries. Spoon fruit over cheesecake immediately before serving.
Italian Ricotta and Mascarpone Cheesecake
Italian Ricotta and Mascarpone Cheesecake is a classic and delicious Italian cheesecake. A crowd pleaser that is guaranteed to satisfy even your Italian mother-in-law! Light, fluffy and simply irresistible!
Since my mom is the official “cheesecake queen” there is usually no reason for me to bake a cheesecake. When we were in Italy this past June my father-in-law’s birthday was approaching. As it goes typically while I’m there, my sister-in-law is dreaming every day of what we should bake together. My mother-in-law is very possessive of her little cucina and I don’t get to step in it very often to create without her astute assistance.
My sister-in-law and I decided together to make a cheesecake for nonno. She was so excited and I was getting anxious just thinking of how to get all the equipment and ingredients together. My suocera (mother-in-law) was of course about to embark on a very big bread baking project. I thought since the dough needed time to proof I could sneak in there and get going. I asked my sister-in-law to get ready and come back over after lunch (she lives in the next building)with the Oro Saiwa cookies for the crust.
As usual, my sister-in-law wasn’t answering her phone when I was calling saying it was time to bake. My mother-in-law pushed on me a bag of chocolate cookies she wanted finished since she was leaving soon for a few months in Calabria. So I wasn’t intending to do a chocolate cookie crust. I was awaiting my sister-in-law bringing over her Oro Saiwa cookies. They’re super plain cookies that are perfect for a cheesecake crust. You could use graham crackers or if you love chocolate cookies, use them! Other than not being familiar with my mother-in-law’s tiny Italian oven, it baked just fine. I probably would have turned it around at least once if I could have had access to the oven. Teresa was in the if in the middle of shaping her Calabrian breads, so it was definitely a busy baking day.
This ricotta cheesecake is fluffy and creamy. It’s not as rich and dense as a traditional cheesecake. I told you my mom is the cheesecake queen and she makes the New York style cheesecake. If a NY cheesecake may seem too decadent for you, you have to try this Italian cheesecake, as it’s a creamy and fluffy dream dessert!
It was a big hit with everyone. Most importantly, my father-in-law (the birthday boy!)was very pleased. Even more importantly, my suocera (mother-in-law)really liked it and asked for the recipe!
WHAT MAKES THIS ITALIAN RICOTTA AND MASCARPONE CHEESECAKE DIFFERENT THAN A TRADITIONAL CHEESECAKE
There is a flavor difference from the addition of the sweet mascarpone cheese. It’s super creamy from the ricotta cheese. It’s lighter than the cheesecake mom always makes that we all love dearly. Ricotta and mascarpone just belong together!
My mother-in-law’s kitchen counter working space is quite crowded. I had to work around everything she had out for her bread baking project. You could use potato or cornstarch for this recipe. I was using and adapting a slight bit a recipe from
The first step is to make the cookie crust. It’s just a matter of mixing melted butter with crushed cookies with a little sugar. We were slightly adapting a recipe from an Italian blog called Ilaria’s Perfect Recipes.
The other adventure this baking day was finding a correct sized spring form pan. My mother-in-law only has extra large pans for all that she bakes. I knew my mom had bought a smaller spring form pan the last time she visited them in Italy. She had made her fabulous cheesecake for them so it was only a matter of hunting it down. Butter or prep your pan with baking spray and press the cookies in and around the sides a little.
The next thing I did was whip the egg whites. I whipped them first and set them aside in another bowl. Then I mad the cheese mixture but mixing the ingredients all together. Next, I carefully folded in the egg whites. If you gently fold it in you get a wonderful and fluffy cheese filling.
When you are decorating, you could be creative and do it your way. We had fresh cream to whip up and also a case of strawberries around to slice up. It seriously was a whole case. I even ended up making a vegan strawberry cake for my non-dairy daughter.
It was clearly impossible to get a decent photo of a slice. I had made the cheesecake in the late afternoon and everyone came over to celebrate for dinner. I will be making this again soon and will get a better slice photo. It was even hard to photograph the actual cheesecake. My mother-in-law was watching me walk by with her blue tablecloth to place on a table on the balcony. I tried my best to pose this beauty. But there is a photo of my adorable father-in-law. He was so happy to have us all there for his birthday.
No-Bake White Chocolate Mascarpone Cheesecake
How to Make Chocolate Curls Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.
Snack Mindfully Turn your attention to your dessert so you are eating in the moment and paying attention to portions.
For Easy Cutting For easy cutting, dip bottom of pie plate into warm water for 1 to 2 min. before cutting into pieces to serve.