Mascarpone Cheesecake 

I absolutely love every kind of cheesecake, and no matter how much I experiment, the result is always worth it. While the classic recipe uses cream cheese as the base, this version adds delicate mascarpone, which gives the cheesecake an even lighter, softer, and more airy texture

Ingredients

For the crust

• 200 g graham crackers or other crumbly cookies

• 113 g melted butter

For the filling

• 2 packages Philadelphia cream cheese, 225 g each

• 150 g mascarpone

• 200 g sugar

• 3 eggs

• 1 tsp vanilla extract

For the top layer

• 1/3 cup whipping cream (35%)

• 4 tbsp sour cream or plain yogurt

• 2 tbsp sugar

Steps

Crust

1. Crush the cookies into fine crumbs and mix with the melted butter

2. Press the buttery crumbs evenly into the pan with your hands, creating the bottom crust and sides

3. Bake for 15 minutes at 160°C (320°F)

4. Let the crust cool completely

Filling

5. Take the cream cheese out of the refrigerator ahead of time to make mixing easier

6. Beat the cream cheese together with the mascarpone using a mixer

7. Continue mixing while adding the sugar and then the eggs one at a time

8. Beat for a few more minutes until the mixture becomes smooth and airy

9. Add the vanilla extract

10. Spread the filling evenly over the cooled crust

11. Bake at 160°C (320°F) for 40 minutes

The cheesecake may still be soft in the center, which is normal because it will set as it cools

Leave the cheesecake in the turned-off warm oven for 20 minutes

Top Layer

14. Whip the cream with the sugar and sour cream until smooth

15. Spread the top layer evenly over the cheesecake

Refrigerate the cheesecake overnight before serving