Vanilla Bean Cheesecake with Mascarpone
Cream cheese, mascarpone, and vanilla bean paste create a silky water-bath cheesecake over a cinnamon graham crust.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 3/4 cups graham cracker crumbs
- 2 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
- 1 pinch salt
- 6 tablespoons salted butter melted
- 24 ounces cream cheese softened
- 8 ounces mascarpone softened
- 1 1/3 cups granulated sugar
- 4 large eggs
- 2/3 cup sour cream
- 2/3 cup heavy cream
- 2 tablespoons vanilla bean paste
- 1/4 teaspoon salt
Instructions
Instructions
- Preheat the oven to 350°F. Mix the graham cracker crumbs, brown sugar, cinnamon, salt, and melted butter, then press the mixture firmly into a 10-inch springform pan. Bake for 10 minutes and cool slightly.
- Reduce the oven to 325°F. Beat the softened cream cheese, mascarpone, and granulated sugar until smooth, then mix in the eggs one at a time on low speed.
- Mix in the sour cream, heavy cream, vanilla bean paste, and salt just until the filling is uniform. Pour it over the crust.
- Set the wrapped springform pan in a water bath and bake at 325°F for about 90 minutes, until the edges are set and the center still moves slightly.
- Turn off the oven and let the cheesecake cool inside for 1 hour. Remove it, cool to room temperature, then refrigerate for 6 to 8 hours or overnight before slicing.
Notes
Recipe facts extracted from the source Recipe JSON-LD; the total time includes oven cooling and the required refrigerated set.