Modern Italian Mascarpone Cheesecake

  • Baking Temp (degrees F): 325
  • Views: 12902
  • Comments: 6

Serves 12

Cheesecake and photo by zachsmom, Premium Member © Sarah Phillips

ZachsMom, Premium Member, wondered if I had a recipe for a Mascarpone Cheesecake. 
I developed one from my Healthy Oven Modern New York Cheesecake recipe to keep it light and airy and lower-in-fat. 

This is not a dense cheesecake, but is a creamy and dreamy one from the beaten meringue added to the Mascarpone cheese base. This does not crack so it does not need a waterbath, but can be overbaked since it does contain egg whites and Mascarpone cheese, so watch it carefully. It makes a wonderfully light dessert. Use a springform pan to bake this cake in; I do not recommend baking this is a solid cake pan as it is more delicate than a regular cheesecake and may be difficult to remove.

Graham Cracker Crust:
1-1/4 cups graham cracker crumbs (about 9 connected crackers)
1/4 cup sugar
3 tablespoons unsalted butter, melted

5 large egg whites, at room temperature
1 cup sugar

2 tablespoons cornstarch
2 tablespoons sugar
12 ounces Mascarpone cheese, COLD
1 teaspoon vanilla extract

1. Position a rack in the upper third of the oven and preheat to 325 degrees F. Lightly spray a 9-inch nonstick springform pan with oil. Do not reduce the oven temperature by 25 degrees F.

2. To make the crust, in the springform pan, stir the cracker crumbs, sugar, and butter until well combined. Press the mixture evenly and firmly into the bottom of the prepared pan. Set the crust aside.

3. In a grease-free medium bowl, using a handheld electric mixer set at low speed, beat the egg whites until foamy. Increase the speed to high and beat until soft peaks begin to form. Gradually beat in the sugar until the mixture forms VERY stiff, shiny peaks.

4. In a small bowl, combine the cornstarch and two tablespoons sugar. Add it to the cheese mixed with the vanilla extract in a large mixing bowl. MIX together by HAND Add in the egg whites and beat on low speed until just combined. Do not overmix -- it should take no longer than 10 seconds. Turn into the prepared pan and smooth the top.

5. Under a watchful eye, bake until the edges of the cake are slightly puffed and very lightly browned, about 25 to 35 minutes. The center will seem somewhat unset, but will firm when chilled. Remove the cake pan to a wrie cake rack.

6. Remove the sides of the cheesecake pan.

Serve chilled. Cut the cheesecake with a sharp, thin knife dipped into hot water. 

Store the cheesecake in the refrigerator up to five days. If you wish to serve at room temperature, then slice while cold, then set the slices out to warm to room temperature before serving.



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