If you were looking for the recipe for a creamy, smooth and luscious cheesecake, because you've just found it. This mascarpone cheesecake catches you from the first spoonful and, once you try it, wins you over forever with its creaminess and flavor.
Every July 30th World Cheesecake Day is celebrated and we, as you can see, celebrate it with a super easy cheesecake to make, but whose recipe is a staple in any home and for any occasion, from a Sunday dessert to a recipe to bring to work and delight your coworkers or a cake to celebrate an anniversary.
In case you're wondering,...
- yes, it's a very easy cheesecake to make
- yes, it's a cake you'll take out of the oven while the center is still "dancing";
- and yes, it's a cheesecake that when sliced you can see it's creamy to the point of melting.
While its smooth texture is perfect to the touch, its taste and aroma are spectacular and I'm sure that, as you savor it, the only sound you'll hear will be "mmm" with every bite.
You already know that at Claudia&Julia we pride ourselves on our team, because our team is worth it. And here's proof.Andra, our cheesecake expert, shows us step by step how to prepare the richest, creamiest cheesecake that will win over even the most demanding palates.
You'll see that we beat the ingredients in the KitchenAid stand mixer with the whisk attachment and that we bake the cake in the PushPan high, non-stick removable cake tin. Since it's completely leakproof there's no need to line it with parchment. And because it releases from the base, the result when unmolding is perfect.
So you can make it at home, here's the creamy cheesecake recipe and the step-by-step video. Enjoy!
Ingredients for the cheesecake
- 600 g cream cheese (like Philadelphia)
- 250 g Mascarpone cheese
- 4 eggs
- 4 tablespoons of sugar
- Vanilla extract
- 500 ml heavy cream
- 1 tablespoon of cornstarch
- Butter to grease the pan
Preparation
- Grease your PushPan high, non-stick removable cake tin of 20 cm with butter.
- Preheat the oven to 180º C.
- Put the cream cheese and the Mascarpone in the bowl of your KitchenAid stand mixer.
- Add 4 tablespoons of sugar (one for each egg) and beat the ingredients with the whisk attachment on medium speed until the sugar is incorporated.
- Add the 4 eggs and beat again for about 2 more minutes, until the eggs are fully integrated.
- Add the cream, the vanilla extract and one tablespoon of cornstarch. Beat again to combine all the ingredients.
- Pour the batter into the pan and bake the cake for 45 minutes at 180º C.
- Turn off the oven and, without opening it, leave the cake inside for about 20–30 more minutes.
- Remove the cake from the oven. You'll see that the center of the cake still wobbles, but you must let it cool, at minimum, for 8 hours in the refrigerator.
Notes
- Remember! It's important to let cheesecakes rest to settle flavors and textures. So make it, let it lose heat at room temperature first and then give it hours of refrigeration.
- You can decorate the cake if you want: when it's cold, add jam, fresh fruit or dust with powdered sugar... although as is it's a great cake and doesn't need extras.
- If you don't have your Push Pan tin, the only truly leakproof removable pan made in England, you have to see it. It's a must for any baker. You can find it here.
