Andy Montoya
Cheesecake is a beloved dessert, but baking one can be a hassle. Luckily, there are no-bake cheesecakes that are easy to make and deliver excellent results. One such recipe is a no-bake mascarpone cheesecake, which uses mascarpone cheese and heavy cream to create a creamy texture and a subtle cheesy flavour. This dessert is perfect for any occasion and can be made ahead of time, making it a fuss-free option for hosts. The process involves creating a crust, preparing a creamy filling, and decorating with toppings like cherry jam, fresh berries, or chocolate biscuits. This introduction will explore the key steps and offer insights into creating a delicious no-bake mascarpone cheesecake.
| Characteristics | Values |
|---|---|
| Type of Cheese | Mascarpone |
| Crust | Biscotti, Graham Crackers, Digestive Biscuits, Lotus Biscoff Cookies, Almond |
| Toppings | Cherry Jam, Salted Caramel, Chocolate-Hazelnut Spread, Fresh Fruit, Lemon Curd, Meringues |
| Texture | Creamy, Light, Fluffy |
| Temperature | Room Temperature |
| Time | 15 minutes to prepare, chill overnight |
| Baking | No-bake, Baked |
| Baking Time | 1 hour 5 minutes, 1 hour 20 minutes to 1 hour 35 minutes |
| Baking Temperature | 350F/180C, 325F/162C |
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What You'll Learn
Soften the mascarpone cheese to room temperature
Softening mascarpone cheese to room temperature is an important step in making a cheesecake. This is because mascarpone has a very high fat content, so it will solidify when cold. By bringing it to room temperature, you can ensure that the cheese is softened and easier to work with.
To soften mascarpone cheese to room temperature, simply remove it from the refrigerator about an hour or two before you plan to start making your cheesecake. This will give the cheese enough time to come to room temperature gradually. Be careful not to leave it out for too long, as you don't want the cheese to become too warm. If the mascarpone is warm, it can be more difficult to work with and may affect the texture of your cheesecake.
If you're in a hurry, there are a few techniques you can use to soften mascarpone cheese more quickly. One method is to place the cheese in a microwave-safe bowl and microwave it in short intervals, stirring between each interval, until it reaches the desired consistency. Alternatively, you can use a double boiler on the stove over medium-low heat, stirring the cheese until it softens.
Once your mascarpone cheese has softened, you can use it in your cheesecake recipe. It's important to work with the softened cheese gently, as over-mixing or over-whisking can cause the cheese to become grainy or split.
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Prepare the crust
To prepare the crust for your mascarpone cheesecake, you'll need to gather your ingredients. For a no-bake cheesecake, you can use digestive biscuits, graham crackers, or Lotus Biscoff cookies. You will also need butter, which you should melt in a large saucepan. If you're making a baked cheesecake, you'll need to grease a 9-inch springform pan with butter.
Next, crush your chosen biscuits or crackers. You can do this by placing them in a sealable freezer bag, pushing out the air, and then sealing the bag. Use a rolling pin to crush them into crumbs, being careful not to break the bag. Alternatively, you can break the biscuits into chunky pieces and blitz them in a food processor. Make sure the crumbs are not too fine; they should have the texture of rough breadcrumbs or damp sand.
Now, mix the biscuit crumbs with the melted butter. Stir well until the crumbs are thoroughly combined with the butter. You want to make sure the crumbs are evenly moistened, with no dry patches.
Finally, press the buttery crumbs into your chosen tin. Use the bottom of a metal measuring cup or a spatula to even out the crust, slightly going up the sides. If you're using a springform pan, you can chill it in the refrigerator while you make the filling. If your recipe is for a baked cheesecake, you should bake the crust for 5-8 minutes to set it, then let it cool on a wire rack.
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Make the filling
To make the filling for a no-bake mascarpone cheesecake, you will need mascarpone cheese, heavy cream, granulated sugar, lemon juice, lemon zest, and eggs. Make sure the mascarpone cheese is at room temperature before you start. In a bowl, combine softened mascarpone cheese and sugar, and beat until combined. In a separate bowl, beat heavy cream with sugar, vanilla extract, and almond extract until soft peaks form. Beat one-third of the whipped cream into the mascarpone, then fold in the rest of the whipped cream using a spatula.
To make the filling for a baked mascarpone cheesecake, you will need cream cheese, mascarpone cheese, granulated sugar, eggs, and lemon juice. Preheat your oven to 350°F/180°C and grease a 9-inch springform pan. Using an electric mixer, beat the cream cheese and mascarpone cheese in a large bowl until smooth, occasionally scraping down the sides of the bowl. Add the granulated sugar and beat for another 2-3 minutes on low speed. It should be smooth with no lumps. Add in the eggs one at a time, mixing well after each addition. You should have a creamy batter with no lumps.
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Set the cheesecake
Setting the cheesecake is a crucial step in the process of making a delicious mascarpone cheesecake. Whether you opt for a baked or no-bake version, there are some key considerations to keep in mind to ensure your cheesecake sets perfectly.
For a no-bake cheesecake, the setting process begins with preparing the crust. After blending your chosen biscuits or crackers into fine crumbs, mix them with melted butter until the mixture resembles damp sand. Press this crumbly mixture into the bottom of your springform pan, creating an even layer. Chill this crust in the freezer for about 20 minutes to set it before adding the filling.
The filling itself plays a vital role in the setting process. To ensure a light and fluffy texture, gently fold whipped cream into your mascarpone mixture. This step incorporates air into the batter, contributing to a cheesecake that's not only delicious but also airy and creamy. Once you've evenly spread the filling over your chilled crust, it's time for the final setting stage: freezing. Place the cheesecake in the freezer for at least three hours or even overnight. This extended freezing time ensures that your cheesecake sets completely, transforming from a creamy batter to a firm, sliceable dessert.
If you prefer a baked mascarpone cheesecake, the setting process differs slightly. After combining your ingredients and pouring the batter into a prepared crust, you'll use a water bath to bake your cheesecake. This technique involves placing your springform pan inside a roasting pan filled with hot water. The water bath ensures even baking and helps prevent your cheesecake from cracking. Bake your cheesecake until it's lightly golden on top and slightly wobbly in the centre, indicating that it's set but still deliciously creamy. Turn off the oven and let the cheesecake cool gradually inside for an hour. Then, carefully remove the roasting pan from the oven and gently lift the springform pan from the water bath. Allow the cheesecake to cool to room temperature before chilling it in the refrigerator for at least four hours or overnight.
Regardless of whether you choose a no-bake or baked approach, the setting process is what transforms your mascarpone cheesecake from a loose batter to a decadent, sliceable dessert. By following these steps and allowing adequate time for your cheesecake to set, you'll be rewarded with a beautifully textured and flavoursome treat.
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Toppings and serving
Once you've baked your mascarpone cheesecake and allowed it to cool, it's time to think about toppings and serving. There are many ways to decorate your cheesecake, from fresh fruit to sweet sauces and creams.
Fresh berries are a popular choice, with strawberries, cherries, and other red berries mentioned across several sources. You could also make a fruit compote or syrup to drizzle over the cheesecake. If you're feeling creative, you might even make your own jam to spread over the top, like this Bing cherry jam from one source.
Chocolate is another favoured topping, with suggestions including chocolate-hazelnut spread, hot fudge, and a chocolate crust. A simple drizzle of caramel sauce or salted caramel sauce is also recommended by several sources.
Whipped cream is a classic cheesecake topping and can be used to decorate your mascarpone cheesecake, either on its own or in combination with other toppings. Some recipes also incorporate whipped cream into the cheesecake batter to give it a lighter texture.
If you're looking for something a little more indulgent, you could try a cheesecake with a layer of ganache or meringue on top. For a simple, elegant presentation, a plain cheesecake with no toppings can also be a good choice, especially if you want to let the flavour of the mascarpone shine through.
When serving your cheesecake, it's important to use a small angled spatula to gently loosen it from the pan, especially if you're transferring it to a serving plate. It's best to chill your cheesecake overnight before serving, and leftovers can be stored in the fridge for up to five days. You can also freeze cheesecake slices for up to three months.
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Frequently asked questions
To make a no-bake cheesecake with mascarpone, you'll need a crust and a creamy filling. For the crust, you can use crushed biscuits, crackers, or cookies. For the filling, combine softened mascarpone cheese, sugar, and heavy cream. Beat until smooth and creamy, then spread over the crust and freeze. Top with fresh fruit, jam, or chocolate.
For a simple no-bake crust, use crushed graham crackers, digestive biscuits, or cookies. Blend or crush them into fine crumbs, then mix with melted butter until the texture resembles damp sand. Press the crumbs into an even layer in a springform pan and freeze before filling.
To make a baked mascarpone cheesecake, preheat your oven and grease a springform pan. Prepare a crust by baking crushed biscuits or cookies for 5-8 minutes. Let it cool, then fill it with a mixture of beaten mascarpone, cream cheese, sugar, eggs, and flavourings like lemon zest or vanilla. Bake in a water bath for about 90 minutes, then cool and chill before serving.
Mascarpone cheesecakes pair well with various flavours. Common combinations include lemon and vanilla, chocolate and hazelnut, almond and cherry, or a simple salted caramel topping. You can also top your cheesecake with fresh fruit like strawberries, blueberries, or other berries.
A mascarpone cheesecake is best served chilled. To get clean slices, dip your knife in hot water and wipe it with kitchen paper between slices. You can also serve individual portions by making mini cheesecakes in ramekins or sturdy tumblers.
