The mascarpone and cream cheesecake is the right recipe if you don’t want to make the cheesecake with the classic cream cheese and are looking for a tasty alternative. Thanks to the cream and mascarpone, the final result is a sweeter and rounder flavor, less tart than the classic cheesecake with cream cheese.
If you like summer desserts, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 717.76 (Kcal)
- Carbohydrates 51.62 (g) of which sugars 30.64 (g)
- Proteins 6.55 (g)
- Fat 56.48 (g) of which saturated 27.14 (g)of which unsaturated 6.17 (g)
- Fibers 0.94 (g)
- Sodium 402.13 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 7-8 inches in diameter
- 9 oz mascarpone
- 1/2 cup heavy whipping cream
- 1 cup cookies
- 1/2 cup sugar
- 4 tbsp butter
- 1/2 sheet gelatin
Tools
- 1 Bowl
- 1 Spatula
- 1 Knife
- 1 Plastic bag for freezing
- 1 Cake pan springform 7-8 inches
- 1 Parchment paper
Procedure
The mascarpone and cream cheesecake has a sweeter and richer flavor than the classic cheesecake. Here’s how to make it easily.
Let’s start with the cookie base. You can use a food processor or your hands, and when the cookies are powdered, you can place them in a bowl.
To avoid mess, I use a freezer bag so the crumbs stay inside.
Melt the butter gently on the stove or in the microwave, add it to the crumbled cookies, and mix well to create the mascarpone and cream cheesecake base.
Using a spoon, arrange the mixture on the base of a springform cake pan lined with parchment paper.
Now that the base is ready, let it solidify in the fridge while you work on the mascarpone and cream mixture.
Soak the gelatin in cold water and gently boil the cream. When it’s hot, add the gelatin and let it dissolve in the cream.
In a large bowl, mix the mascarpone and sugar, add the cream as it begins to cool, and mix well until you have a very white cream.
To make it easier to remove the cheesecake, I recommend using parchment paper sheets at the base and around. Pour the mascarpone and cream mixture and level it well with a spoon.
After the cake has rested covered with plastic wrap in the fridge for at least 4 hours, it’s time to take it out and serve it.
Now that the cheesecake is ready, you can top it with berries, salted caramel or other toppings as you like.
Your mascarpone and cream cheesecake is ready!
Plating Tips:
This mascarpone and cream cheesecake pairs well with fresh fruit, maybe with a tart flavor. In this case, I recommend bringing it whole to the table and decorating it with a few mint leaves.
Wine Pairings for Mascarpone Cheesecake:
The wine to pair with the cheesecake also varies depending on the final decoration you use. I recommend a dry and fortified wine like a Passito di Pantelleria or a Marsala.
