Mascarpone Cheesecake with Biscoff Cookie Crust

This mascarpone cheesecake is wealthy, creamy, and silky-smooth with simply the precise steadiness of tang and sweetness. It melts in your mouth like a dream, with a lush, velvety texture that’ll have you ever swooning after each chew!

For extra cheesecake recipes, make my creme brulee cheesecake and pineapple cheesecake! 

You traditional cheesecake simply received an improve! And guess what? It’s even higher than earlier than!

This mascarpone cheese recipe is ridiculously creamy, tremendous {smooth}, and tastes like a chunk of heaven.

As a substitute of that sharp tang you get with cream cheese, mascarpone brings this wealthy, buttery texture that mainly melts in your mouth and makes you marvel why you ever settled for something much less.

It’s comfortable, it’s lush, it’s perfection on a plate.

Mascarpone Cheesecake Elements 

(full record of elements and portions will be discovered within the recipe card)

• Mascarpone is an Italian cream cheese that has a {smooth} and creamy texture. It’s much less tangy than cream cheese and provides the cheesecake a a delicate sweetness and extremely {smooth} mouthfeel. 
• Cream cheese gives construction and stability to the mascarpone cheesecake, serving to it set correctly whereas nonetheless staying creamy. It additionally provides a slight tanginess that offers it that conventional cheesecake taste whereas balancing the richness of the mascarpone.
• Eggs and egg yolks act as binders whereas additionally including richness to create a silky, custard-like texture.
• Lemon juice provides a brilliant, tangy taste that cuts via the richness of the mascarpone and cream cheese. 
• Cornstarch thickens the mascarpone cheesecake filling, prevents cracking throughout baking, and stabilizes the combination by absorbing moisture for a {smooth}, creamy texture.
• Bitter cream provides a slight tang and further creaminess, whereas heavy cream lightens the feel and makes the filling extremely {smooth} and wealthy.
• Biscoff Cookies ​are used for the crust! I additionally use these in my key lime pie bars – it’s such a scrumptious combo! 

Substitutions and Variations 

• In case you desire a graham cracker crust, easy use graham crackers as an alternative. You’ll want about 18 graham crackers, use the crust recipe from my cherry cheesecake. Pour the graham cracker crumbs into the ready pan and bake for 12 minutes.
• Add just a little lemon zest for a pop of citrus taste! 
• For just a little crunch, add in some almonds or pistachios into the crust. 

Methods to make Mascarpone Cheesecake

Put together the Biscoff Crust

Step 1: Preheat the oven to 350 levels F. Then start making the biscoff cookie crust. Add biscoff cookies to a meals processor. Pulse till high quality crumbs kind. Then pour in melted butter and pulse till {smooth} and texture resembles moist sand. (Tip: it is best to have the ability to seize a few of the crumbs and squeeze them collectively. In the event that they stick collectively, they’re good to go!)

Step 2: Line the underside and sides of the springform pan with parchment paper. Press the crumbs into the underside of the pan and in opposition to the edges of the pan till a crust types. Bake within the oven for 10 minutes. till golden brown and set. Put aside to chill.

• Add 8 cups of water to a pot and produce to a boil. This will probably be used later for the water bathtub.

Make the Cheesecake Filling

Step 3: Add room temperature mascarpone, cream cheese, sugar, and cornstarch to the bowl of a stand mixer fitted with the paddle attachment. Beat cream cheese on low velocity till {smooth}, about 3-4 minutes. Then add vanilla bean paste or vanilla extract, recent lemon juice, and almond extract. Combine collectively, then scrape down the edges of the bowl with a rubber spatula and start including eggs and egg yolk.

Step 4: Scrape down the edges of the bowl once more after which add bitter cream and heavy cream. Combine till {smooth}. Scrape down the edges of the bowl once more (final time!) and blend for an additional 10-15 seconds simply to make sure all the things is combined effectively.

Add cheesecake batter to the cooled ready crust. Clean into a good layer with an offset spatula or butter knife. 

Bake the Cheesecake

• Rigorously pour scorching water right into a 9×13 baking dish and place into the oven on the underside oven rack. Then place the cheesecake into the oven on the center oven rack. Shortly shut the oven door to verify to entice within the steam. Bake mascarpone cheesecake for 1 hour and 15-20 minutes, till the middle of the cheesecake is barely jiggly (like jello) and the sides are set and barely puffed.
• Flip off the oven and crack the oven door. Let the cheesecake sit within the oven for one hour with the door cracked open. Then take away from the oven and let the cheesecake cool sit at room temperature for half-hour. Place into the fridge for 4 hours, as much as in a single day.
• Simply earlier than serving, high with whipped cream on high and luxuriate in!

Professional Baking Suggestions 

• Carry all the things to room temperature! Chilly mascarpone or cream cheese = lumpy batter. Let your cheeses, eggs, and even bitter cream sit out earlier than you begin mixing.
• Combine gently. Mascarpone is method softer and silkier than common cream cheese. In case you overmix, you’ll be able to break it and find yourself with a bizarre grainy texture. Beat on low till simply mixed.
• Don’t overbake! The middle ought to nonetheless wobble once you jiggle the pan. It’ll end setting because it cools. Overbaking makes mascarpone dry out — unhappy occasions.
• Water bathtub is necessary! Both bake it in a water bathtub or put a pan of scorching water on the rack beneath the cheesecake. The steam retains the highest from cracking and retains the feel tremendous silky.
• Chill it completely (ideally in a single day)! Mascarpone cheesecake wants time to set absolutely and develop that wealthy, creamy texture. It’s completely definitely worth the wait.

Recipe FAQs