If you were looking for a recipe for a creamy, smooth and luscious cheesecake, stop right here because you’ve just found it. This mascarpone cheesecake recipe will captivate you from the first spoonful and, once you try it, it’ll win you over forever with its creaminess and flavour.
Every 30th of July, we celebrate World Cheesecake Day and, as you can see, we mark it with an incredibly easy cheesecake recipe. It’s a staple for any home and perfect for every occasion – whether it’s a Sunday dessert, something to take to the office to delight your colleagues, or a cake to celebrate an anniversary.
In case you're wondering,...
- yes, it’s a very easy cheesecake to make
- yes, you’ll take it out of the oven while the centre still has a bit of a wobble;
- and yes, this cheesecake is so creamy when cut that it practically melts.
Its silky texture feels wonderful, and its flavour and aroma are simply spectacular – I’m sure that while enjoying it, the only sound you’ll hear is “mmm” with every bite.
As you may know, at Claudia&Julia we’re proud of our team – and rightly so. Andra, our cheesecake expert, shows us step by step how to make the richest and creamiest cheesecake that will conquer even the most discerning palates.
You’ll see that we beat the ingredients in the KitchenAid stand mixer using the whisk attachment, and we bake the cheesecake in the high-sided non-stick springform PushPan. As it’s completely leakproof, there’s no need to line it with baking paper. And since it releases from the base, the result when unmoulding is perfect.
To make it at home, here’s the recipe for this creamy cheesecake along with the step-by-step video. Enjoy!
Ingredients for the cheesecake
- 600 g cream cheese (e.g. Philadelphia)
- 250 g mascarpone
- 4 eggs
- 4 tablespoons sugar
- Vanilla extract
- 500 ml double cream
- 1 tablespoon cornflour
- Butter for greasing the tin
Preparation
- Grease your PushPan (20 cm) with butter.
- Preheat the oven to 180º C.
- Place the cream cheese and mascarpone in the bowl of your KitchenAid mixer.
- Add 4 tablespoons of sugar (one per egg) and beat with the whisk attachment on medium speed until the sugar is well incorporated.
- Add the 4 eggs and beat again for about 2 more minutes, until the eggs are fully integrated.
- Add the cream, vanilla extract and a tablespoon of cornflour. Mix again until all ingredients are fully combined.
- Pour the mixture into the tin and bake for 45 minutes at 180º C.
- Turn off the oven and, without opening it, leave the cheesecake inside for another 20–30 minutes.
- Remove the cake from the oven. You’ll see that the centre still wobbles slightly – now leave it to cool in the fridge for at least 8 hours.
Notes
- Remember! It’s important to let cheesecakes rest to enhance their flavour and texture. So prepare it, let it cool to room temperature and then give it plenty of time to chill in the fridge.
- You can decorate the cheesecake if you wish: once chilled, add jam, fresh fruit or a dusting of icing sugar… though on its own it’s already a fantastic cake and needs no extras.
- If you don’t yet have your Push Pan – the only truly leakproof springform tin made in England – you need to check it out. It’s an essential for any baker. You can find it here.
