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Mascarpone Cheesecake

MAKES ONE 7 1/2 x 3-INCH CAKE

Many Italian cheesecakes begin with ricotta cheese as the central ingredient, which produces a delicious but heavier taste than this light-as-air cheesecake made with mascarpone cheese folded into whipped egg whites. Baking it in a water bath creates even heat for a smooth and velvety texture that is hard to beat.

Ingredients

12 ounces mascarpone cheese at room temperature

4 eggs, separated

1 tablespoon vanilla

3/4 cup sugar

2 tablespoons King Arthur™ Unbleached, All-Purpose Flour

1/2 teaspoon salt

2 cups light cream

Directions

Butter and flour a 7 1/2-inch round springform pan. Wrap a sheet of aluminum foil around the outside of the pan and set aside.

Preheat the oven to 300F.

In a large bowl, beat the cheese, egg yolks, vanilla, sugar, flour and salt together until very smooth. Slowly beat in the cream.

With a clean beater and bowl, whip the egg whites into soft peaks and fold them into the cheese mixture with a rubber spatula.

Pour the mixture into the prepared pan and set the pan in a larger pan. Pour hot water carefully into the larger pan coming halfway up the sides of the springform pan.

Bake for 1 to 1 1/4 hours or until the cake is lightly browned and set. Cool it in the oven with the door ajar, then at room temperature and lastly in the refrigerator. To serve, carefully release the sides of the pan and place the cheesecake on a serving dish. Slice into wedges and serve as is or with a fruit sauce if desired.

Variation: Use individual buttered ramekins instead of the springform pan and reduce the baking time to 25 to 30 minutes in a water bath.

This recipe is featured on Season 0 - Recipes without show numbers.

Comments

  1. Nancy Trotta's avatar

    Nancy Trotta

    Sounds heavenly--But I need to know the approximate calories per serving. Two cups of cream might make this too high in fat for my family.
  2. Linda's avatar

    Linda

    Thank you for the recipe. I have made this twice, so far, and this happens to be my son's favorite cheesecake. It's not too sweet and the texture is light like pudding. He loves it!
  3. Carmen's avatar

    Carmen

    Can you please tell me what is light cream? I would like to know what percent it is. Thank You 😊
  4. CArol's avatar

    CArol

    Does foil wrap under side of pan also?
  5. Polly's avatar

    Polly

    Mine would not bake. It’s like a cream anglaise. I baked it at 300 for 1.5 hours and then upped to 325 for another 15 minutes. Not sure what happened!
  6. Rock's avatar

    Rock

    No crust for this cheesecake?
  7. Gwen's avatar

    Gwen

    Mine did not bake enough. I baked it at 300 1.25 hours. My oven's pretty reliable so I'm unsure what the issue was. I covered it lightly with aluminum foil about half way through as it was darkening faster than I thought it should. It was still too liquidy on the bottom. I thought it was a little too sweet for my taste.
  8. Lisa's avatar

    Lisa

    I made this last weekend. I’m not sure what happened, but the result was a cakey texture at the very top of the cake and a custard texture for the rest going down. The very most center part was quite wet and loose.
  9. Lisa's avatar

    Lisa

    I made this last weekend. I’m not sure what happened, but the result was a cakey texture at the very top of the cake and a custard texture for the rest going down. The very most center part was quite wet and loose.

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