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Giada Mascarpone Cheesecake

Giada Mascarpone Cheesecake - recipe card
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This Italian-American cheesecake combines the richness of mascarpone with the tang of cream cheese for an ultra-creamy, velvety texture. The buttery graham cracker crust provides a crisp counterpoint, while the filling bakes to a silky, cloud-like consistency with a subtle vanilla aroma. Serve chilled for a decadent yet elegant dessert that serves four perfectly.

Ingredients

Scale
  • For the crust:
  • 1/2 cup graham cracker crumbs (from about 4 full sheets)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • For the filling:
  • 8 ounces full-fat cream cheese, at room temperature
  • 1/2 cup mascarpone cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease a 6-inch springform pan with nonstick cooking spray. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil, covering the bottom and up the sides, to prevent water seepage if using a water bath.
  2. In a small bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon sugar. Stir with a fork until the crumbs are evenly moistened and resemble wet sand. Transfer the mixture to the prepared springform pan and press firmly into an even layer using the bottom of a measuring cup or your fingers.
  3. Bake the crust on the middle rack for 8 minutes, until fragrant and just beginning to brown at the edges. Remove from the oven and let cool completely on a wire rack. Reduce the oven temperature to 325°F (163°C).
  4. In a large bowl, using a hand mixer on medium speed, beat the cream cheese until smooth and free of lumps, about 1 minute. Add the mascarpone and beat on low speed until combined, scraping down the sides of the bowl as needed. Do not overmix.
  5. Add the 1/3 cup sugar and salt, then beat on low speed just until incorporated, about 30 seconds. Scrape the bowl again. Crack the egg into a small bowl and lightly beat it, then add it to the cream cheese mixture along with the vanilla. Beat on low speed just until combined—stop as soon as the yellow streaks disappear. Overbeating will incorporate too much air and cause cracks.
  6. Pour the filling over the cooled crust. Use a spatula to smooth the top. Gently tap the pan on the counter two or three times to release any air bubbles. Place the springform pan inside a larger roasting pan. Carefully pour hot tap water into the roasting pan until it reaches halfway up the sides of the springform pan. The water bath ensures gentle, even heat for a silky texture.
  7. Bake at 325°F (163°C) for 35 to 40 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center still jiggles like firm Jell-O when gently shaken. A thermometer inserted into the center should read 150°F to 155°F (66°C to 68°C). Do not overbake or the texture will be dry.
  8. Remove the roasting pan from the oven. Carefully lift the springform pan out of the water bath and place it on a wire rack. Remove the foil wrapping. Let the cheesecake cool completely at room temperature, about 1 hour.
  9. Once cool, cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight. Chilling fully sets the cheesecake and develops the flavor. The cheesecake is best served cold.
  10. When ready to serve, run a thin knife around the edge of the pan, then release the springform latch. Slice with a clean, sharp knife, wiping the blade between cuts for clean slices. Serve plain or with fresh berries.

Notes

Storage: Cover leftover cheesecake tightly with plastic wrap and refrigerate for up to 5 days. Freezing: Wrap the cooled cheesecake (whole or slices) in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Reheating is not recommended—serve cold. For a brown-top variation, omit the water bath and bake at 325°F for about 30 minutes; the surface will crack slightly but the flavor remains excellent.

Nutrition

Find it online: https://giadacooks.com/giada-mascarpone-cheesecake-recipe/