Caramel Mascarpone Cheesecake Recipe

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.

Bake the Crust

Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool while you prepare the filling.

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.

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.

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.

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.

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.

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.

Prepare the Anglaise

In a saucepan, combine the heavy cream, milk, and granulated sugar. Heat over medium heat until steaming, but do not boil.

Whisk Egg Yolks

In a separate bowl, whisk the egg yolks. Gradually pour in the warm cream mixture while whisking constantly to temper the egg yolks.

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.

Cool the Anglaise

Let the vanilla anglaise cool to room temperature and then refrigerate until ready to use.