Mascarpone Cheesecake Recipe

Mascarpone Cheesecake Recipe

Pictured here is my award winning Mascarpone cheesecake that was published in Taste of Home Magazine and in several of their, "Best Of" cookbooks!
When I entered the contest, my reason for entering was to win a free Taste Of Home Cookbook. Not only did I win the book, I won the "Best Of Taste Of Home" book and I also received a check for $150.00 for a dinner for 4 at the restaurant of my choice.
It is truly an honor to say that I was chosen by Taste Of Home as the contest winner.
Sometimes we can only see a small part of the big picture!
Course Dessert


  • 9-in. springform pan


  • Crust:
  • 3/4 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 3 tablespoons butter melted
  • Filling:
  • 2 packages 8 ounces each cream cheese, softened
  • 2 cartons 8 ounces each Mascarpone cheese
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 4 eggs lightly beaten
  • Topping:
  • 1 envelope whipped topping mix
  • 1 tablespoon caramel ice cream topping


  • Directions:
  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine cracker crumbs and sugar; stir in butter.
  • Press onto the bottom of prepared pan.
  • Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  • For filling, in a large mixing bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 50-60 minutes or until center is just set and top appears dull.
  • Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
  • Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers. Yield: 12 servings.


Yield: 12 servings.
For cheesecake tips and recipes, click here or on my book!

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