Mascarpone Cheesecake Recipe
House made mascarpone cheesecake with an almond-biscotti crust, topped with macerated seasonal berries and fresh lemon curd.
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Ingredients
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Crust
Cheesecake Filling
Toppings
Method
Crust Preparation
- 1
Prepare the Crust
Preheat your oven to 350°F (175°C). In a food processor, pulse the almond biscotti into fine crumbs. In a mixing bowl, combine the crumbs, melted unsalted butter, and granulated sugar until well mixed.
- 2
Form the Crust
Press the mixture evenly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes until golden. Remove from the oven and let cool.
Cheesecake Filling Preparation
- 3
Make 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 over the cooled crust in the springform pan. Bake in the oven at 325°F (160°C) for about 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- 6
Chill the Cheesecake
After cooling, refrigerate the cheesecake for at least 4 hours or overnight for best results.
Topping Preparation
- 7
Macerate the Berries
In a bowl, combine the seasonal berries with granulated sugar. Toss gently and let sit for about 30 minutes to allow the berries to release their juices.
- 8
Serve the Cheesecake
Slice the chilled cheesecake and serve topped with the macerated berries and a dollop of fresh lemon curd on each slice.
