Mascarpone Cheesecake

This Mascarpone Cheesecake is a delicate, silky dessert with a luxuriously smooth texture and a lightly tangy flavor. Made with rich mascarpone cheese, yogurt, eggs, and a hint of lemon and vanilla, it’s lighter than traditional cheesecake but still deeply satisfying. Perfect for any occasion, from casual gatherings to elegant dinner parties.

Why You’ll Love This Recipe:

• Silky & Smooth: Mascarpone creates an ultra-creamy, velvety texture without being heavy.
• Balanced Flavor: The addition of yogurt, lemon juice, and vanilla gives it a bright, refreshing taste.
• Easy to Make: No water bath required—just mix, pour, and bake!

Ingredients (Makes 1 small 6-inch cheesecake – serves 6–8):

For the Filling:

• 8.8 ounces (250 grams) mascarpone cheese
• 2.8 ounces (80 grams) sugar
• 4.9 ounces (140 grams) plain yogurt (full-fat recommended)
• 2 large eggs
• 25 ml (about 1.5 tablespoons) lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour

Note: This version does not include a crust. For a classic base, you can add a graham cracker or digestive biscuit crust by mixing 1/2 cup crushed biscuits with 3 tablespoons melted butter and pressing into the bottom of your pan before adding the filling.

Instructions:

Step 1: Preheat and Prepare

Preheat your oven to 325°F (160°C) .
Grease a 6-inch springform pan well with butter or non-stick spray.

If using a crust, press the biscuit mixture into the bottom of the pan and set aside.

Step 2: Beat Mascarpone and Sugar

In a large bowl, beat the mascarpone cheese and sugar together until smooth and creamy—use a hand mixer or whisk by hand until no lumps remain.

Step 3: Add Wet Ingredients

Mix in the plain yogurt , eggs (one at a time), lemon juice , and vanilla extract until fully incorporated and smooth.

Step 4: Add Flour

Sift in the flour and gently fold or whisk into the mixture until completely combined. This helps stabilize the texture and prevents cracking.

Step 5: Bake

Pour the batter into the prepared pan. Smooth the top with a spatula.
Place the pan on a baking sheet and bake in the preheated oven for 35–40 minutes , or until the center is just set and only slightly jiggly.

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes that can cause cracks.

Step 6: Chill and Serve

Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours , preferably overnight, to allow it to firm up and develop full flavor.

Serve chilled, optionally dusted with powdered sugar or topped with fresh berries or a fruit coulis.

Tips for Success:

• Room Temperature Ingredients: Bring the mascarpone, eggs, and yogurt to room temperature before mixing to avoid lumps.
• No Water Bath Needed: This recipe is designed to be baked without a water bath for easier preparation.
• Storage: Keep covered in the refrigerator for up to 4 days. Freeze slices for longer storage.

Nutritional Information (per serving, based on 8 servings, without crust):

• Calories: ~200 kcal
• Protein: ~6g
• Carbohydrates: ~12g
• Fat: ~13g
• Sugar: ~10g

This Mascarpone Cheesecake is a refined, elegant dessert that’s as simple to make as it is delicious to eat. With its soft texture, subtle tang, and gentle sweetness, it’s perfect for those who prefer a lighter-style cheesecake with big flavor.

Make this one today and treat yourself (or someone special) to a slice of Italian-inspired luxury.