Caramel Mascarpone Cheesecake Recipe
Mascarpone cream, anglaise, caramel drizzle (V)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crust
Cheesecake Filling
Caramel Sauce
Vanilla Anglaise
Method
Crust
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.
- 2
Bake the Crust
Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool while you prepare the filling.
Cheesecake Filling
- 3
Mix the Filling
In a large mixing bowl, combine the mascarpone cheese, cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
- 4
Add Eggs and Cream
Add the eggs, one at a time, mixing well after each addition. Finally, add the heavy cream and mix until fully incorporated.
- 5
Bake the Cheesecake
Pour the cheesecake filling into the cooled crust. Bake at 325°F (160°C) for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
- 6
Cool and Refrigerate
Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight.
Caramel Sauce
- 7
Make the Caramel
In a medium saucepan over medium heat, combine the granulated sugar. Cook, stirring frequently, until the sugar melts and turns a golden amber color.
- 8
Add Butter and Cream
Once the sugar is melted, carefully add the butter and stir until melted. Slowly pour in the heavy cream, whisking continuously until smooth. Stir in the sea salt. Remove from heat and let cool slightly.
Vanilla Anglaise
- 9
Prepare the Anglaise
In a saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat until steaming, but do not boil.
- 10
- 11
Thicken the Anglaise
Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla.
- 12
Cool the Anglaise
Let the vanilla anglaise cool to room temperature and then refrigerate until ready to use.
