Mascarpone Cheesecake


Mascarpone Cheesecake



  • 200 Grams Cream Cheese
  • 318 Grams Mascarpone Cheese
  • 156 Grams Granulated Sugar
  • 25 Grams Unsalted Butter Softened
  • 11 Grams Lemon Juice
  • 4 Grams Pure Vanilla Extract
  • 135 Grams Whole Eggs Wisked
  • 46 Grams Heavy Cream
  • 46 Grams Sour Cream


  • Beat the cream cheese with the paddle attachment. Add the mascarpone and soft butter and beat together.
  • Slowly add the sugar, beating the mixture until creamy. Stop the mixer every now and then to scrap down the bowl and paddle.
  • Add the lemon juice and pure vanilla extract.
  • Slowly add the eggs, one at a time, making sure that each egg has been incorporated before adding the next egg. Be sure to scrap down the bowl to avoid any clumps.
  • Blend in the heavy cream and sour cream to the mixture.
  • Pour the batter into silicon baking molds.
  • Bake at 285°F convection for 25 - 50 minutes (depending on the size of the molds) in a water bath.

By: Chrysty

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