Description
A rich and creamy cheesecake made with cream cheese and mascarpone.
Ingredients
Scale
- 1 lbs cream cheese (three 8oz blocks)
- 8 oz mascarpone
- 1 1/4 cups granulated sugar
- 4 large eggs (at room temperature)
- 2 large egg yolks
- 1 ¾ cups + 1 Tbsp heavy cream
- Pinch fine sea salt
- 1 Tablespoon all-purpose flour
Instructions
- Prep Pan and Preheat Oven: Place a rack in the center of the oven and heat the oven to 425 degrees F. Line a 9-inch springform pan with two large pieces of parchment paper, crisscrossed, leaving 2-3 inch overhangs sticking straight up.
- Make Filling: In a large mixing bowl, beat the cream cheese and mascarpone until smooth. Add sugar, a little at a time while mixing, until fully incorporated and smooth. Add eggs and yolks one at a time, mixing after each addition. Mix in cream and salt. Sift in the flour and stir to combine.
- Bake: Pour batter into prepared pan. Bake for about 40-55 minutes (depending on how soft and creamy you like the center). The top of the cheesecake should be golden, and it will still be jiggly in the center.
- Cool: Remove from oven and cool for 1 hour on a wire cooling rack.
- Refrigerate for several hours (ideally overnight) to allow it to set up. Don’t remove cheesecake from the pan.
- Serve: Let it sit at room temperature for an hour before serving. Release sides from springform pan. Fold down parchment paper, cut and serve.
Notes
- For the best results, refrigerate the cheesecake overnight to enhance its flavor and texture.
- Allow the cheesecake to come to room temperature before serving for a softer texture.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 150mg