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Mascarpone Cheesecake

Torta di Mascarpone


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.


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


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.


  1. cindy's avatar


    Hello Mary Ann! I always enjoy your show...and all your cooking tips. You mentioned in one episode the key to making a cheesecake that doesn't crack. Unfortunately, I didn't take down the note. Can you share that tip with me again? It was something more than the water bath...but for the life of me I can't remember what!

    Thanks so much
    Cindy Serafini
    Washington, Mi
  2. mary ann esposito's avatar

    mary ann esposito

    Hi Cindy,

    Yes, the other tip is not to overbeat the batter which will cause too many air pockets that will expand in the oven causing the top to crack.
  3. JenniferBurgess's avatar


    Can you please give the receipe for the sauce you made for the top. Of the cheesecake.
  4. JenniferBurgess's avatar


    Can you please give the receipe for the sauce you made for the top. Of the cheesecake.
  5. Arlene's avatar


    I recently made the marscapone chese cake. Delish! However, I was just curious about the texture of the cake. I would compare mine to a velvety custard! Did I do something wrong?

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