Mascarpone Cheesecake

Instructions

Place a rack in middle of oven; preheat to 350°. Spray the bottom and sides of pan with nonstick vegetable oil spray. Line the bottom with parchment paper and coat with spray. Process 18 graham crackers (2 sleeves) in a food processor until broken down into fine crumbs, about 45 seconds. Transfer crumbs to a large bowl and mix in 10 Tbsp. unsalted butter, melted, cooled slightly, 2 Tbsp. granulated sugar, 1 tsp. Diamond Crystal or 1⁄2 tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or vanilla extract until crumbs are saturated. Pat crumbs into bottom and 11⁄2" up sides of prepared pan. Place pan on a rimmed baking sheet and bake until golden, 10-13 minutes. (Don’t fret if parts of the sides slump a bit.) Cool on baking sheet until crust is warm but not hot, about 25 minutes. Leave oven on. Using an electric mixer on medium-high speed, beat 20 oz. (21⁄2 blocks) cream cheese, room temperature, 8 oz. mascarpone (about 1 cup), room temperature, and 3⁄4 cup (150 g) granulated sugar in a large bowl until fluffy, 3-5 minutes. Add 3 large eggs, one at a time, beating well after each addition. Add 1 tsp. Diamond Crystal or 1⁄2 tsp. Morton kosher salt, 1 tsp. fresh lemon juice, and 1 tsp. vanilla extract; mix on low speed until combined. Pour into cooled crust and bake until cheesecake is set and puffed around edge but still trembles slightly when pan is shaken gently, 45-55 minutes. Cool slightly in springform pan on baking sheet, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on. Stir together 1 cup sour cream, 1⁄4 cup (50 g) granulated sugar, 1 tsp. fresh lemon juice, 1 tsp. vanilla extract, and 1⁄8 tsp. kosher salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1⁄4" border around edge. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Chill, loosely covered, at least 8 hours. Right before serving, garnish top with crushed graham crackers. Do Ahead: Cheesecake can be baked 3 days in advance. Keep chilled; garnish with crushed graham crackers just before serving. Editor’s note: This recipe is inspired by the mascarpone cheesecake served at Syrah in Santa Rosa, California, and was first printed in the You Asked for It section of the December 2003 issue of ‘Gourmet.’ It has been edited and updated for modern kitchens by the Epicurious test kitchen. Head this way for more of our favorite cheesecake recipes →

Mascarpone Cheesecake

Instructions

Ingredients