Mascarpone Cheesecake Recipe

Prepare the crust

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan. In a bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the prepared pan to form an even layer. Bake for 10 minutes and let it cool.

Make the filling

In a large mixing bowl, combine the mascarpone cheese, cream cheese, and granulated sugar. Beat with an electric mixer until smooth and creamy. Add the vanilla extract and mix again. Add the eggs one at a time, beating well after each addition. Finally, add the flour and mix until just combined.

Bake the cheesecake

Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Allow the cheesecake to cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Prepare seasonal fruit and vanilla crema

While the cheesecake cools, prepare a vanilla crema by mixing heavy cream, powdered sugar, and vanilla extract in a bowl until soft peaks form. For seasonal fruit, wash and chop your choice of berries, citrus, or stone fruits.

Prepare pistachio crumble

In a food processor, pulse the pistachios with a little sugar and a pinch of salt until crumbly. Toast in a dry pan over medium heat for about 5 minutes until fragrant.

Serve

Once the cheesecake is chilled and set, slice and serve with seasonal fruit, a dollop of vanilla crema, and a sprinkle of pistachio crumble on top.