Mascarpone Cheesecake

READY IN: 12hrs 30mins
SERVES: 10-12




  • Make crust:
  • Put oven rack in middle position and preheat oven to 350°F Butter bottom and side of a 9-inch springform pan.
  • Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan.
  • Put pan in a shallow baking pan and bake until golden, about 10 minutes.
  • Cool completely on a rack, about 25 minutes. Leave oven on.
  • Make filling while crust bakes:
  • Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes.
  • Add eggs 1 at a time, beating well after each addition.
  • Add vanilla, lemon juice, and salt and mix at low speed until combined.
  • Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes.
  • Cool slightly in springform pan on rack, about 20 minutes.
  • (Cheesecake will continue to set as it cools.) Leave oven on.
  • Make topping:
  • Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
  • Bake cheesecake until topping is set, about 10 minutes.
  • Run a thin knife around edge to help prevent cracking.
  • Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
  • NOTES:
  • • Cheesecake can be chilled, loosely covered, up to 3 days.
  • • Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.