Mascarpone cheesecake

    1 hour 45 min

    A deliciously different cheesecake made with mascarpone cheese and a bit of creme fraiche, making it a lighter alternative to the typical baked cheesecake. Serve with fresh fruit or a berry coulis.

    117 people made this

    Serves: 8 

    • 125g butter, melted
    • 500g petit beurre or other butter biscuits, crushed
    • 4 egg whites
    • 4 egg yolks
    • 100g icing sugar
    • 250g mascarpone
    • 50g crème fraîche
    • seeds of 1 vanilla bean (optional)

    Prep:10min  ›  Cook:35min  ›  Extra time:1hr chilling  ›  Ready in:1hr45min 

    1. Preheat oven to 180 C / Gas 4. In a small bowl combine butter and biscuit crumbs. Mix well and press mixture into bottom of a lightly greased 23cm pie dish. Bake for 10 minutes in preheated oven.
    2. Meanwhile in a large bowl whisk egg whites until stiff peaks form; set aside. In another bowl combine egg yolks with icing sugar then stir in mascarpone, crème fraîche and vanilla seeds (if using). When mixture is smooth, gently fold in egg whites.
    3. When pie base is cooled, pour mixture in and bake for about 35 to 40 minutes, depending on how thick base is. Centre of cake should still be smooth and a little wobbly, but the outer edges should be firm and set. Remove from oven and let cool.
    4. Refrigerate for at least 1 hour and serve cold.

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    Reviews in English (2)


    The filling is excellent. 500g of biscuits? I'd usually use digestives and would need more butter to make the base less crumbly/dry. Even so, there was too much.  -  25 Dec 2016


    I made a different biscuit base for this recipe but the topping is lovely. I didn't have creme fraiche but it turned out good without. I've never made a cooked cheesecake before but will definitely be making this again.  -  23 Dec 2014