February 20th, 2019
Baked Mascarpone Cheesecake
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
My Mad Creations Baked Mascarpone Cheesecake is not only super easy to make but it is also low carb deliciousness!
If you haven’t tried some keto cheesecake recipes then you should make this baked mascarpone cheesecake and try it. Trust me everyone will find it a winner!
Baked Mascarpone Cheesecake a total winner!
When I first made this baked mascarpone cheesecake I was instantly in love with its creamy sourness. Mascarpone has a delicious balance of sweet and sour that really adds to this recipe and made it a surprising winner.
When I baked this cheesecake and was taking photos I felt it just needed a little colour as my setting was pretty basic. The addition of Summer Hill Pantry Fruit Sparkles certainly gave it a cute look. This would be great for a birthday cake for any age.
Best baked mascarpone cheesecake marriages
If you haven’t cooked with mascarpone before or even tasted it, it is best described as smooth and creamy with a slight tangy taste. It is high in butterfat and works beautifully in desserts, most famously Tiramisu.
Perfect flavour matches with this baked mascarpone cheesecake are a little dash of no-sugar added fruit coulis, double cream, or even a drizzle of melted sugar-free chocolate. Yummmm! So good!
Mascarpone Substitutes
In this baked mascarpone cheesecake you could easily substitute some créme fraiche, cream cheese, or smooth ricotta. It definitely won’t have the same delicious tang of the mascarpone but it will work out perfectly when baking. Never be afraid of a little bit of swapping in the kitchen. I find some of my best recipes have come from using up leftovers, or substituting what I have vs what I don’t when cooking.
Mascarpone can be found quite easily these days in most supermarkets in either the gourmet cheese area or in the usual dairy aisles.
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Mad Creations Baked Mascarpone Cheesecake
Whether you are a baked or set cheesecake fan you are definitely going to love this recipe. Landing somewhere in between it is a slightly firm, tangy cheesecake that is low carb and bloody delicious!
Calories: 345kcal
Servings: 16 serves
Tap or hover over number to scale ingredientsIngredients
BASE
- 90 g almond meal
- 60 g macadamias
- 50 g butter
FILLING
- 500 g cream cheese softened
- 500 g mascarpone
- Zest & juice of 1 large lemon
- 4 eggs
- 1 teaspoon vanilla extract
- 80 g powdered sweetener I use Sukrin Melis
TOPPING
- Fruit Sparkles Powder I use Summer Hill Pantry
Instructions
BASE
- Preheat oven to 180℃. Line the base and sides of a 22cm springform with baking paper.
- Combine base ingredients in food processor or Thermomix® until it is well combined and comes together in a ball. (TM 5-10 seconds/speed 10)
- Press mixture evenly into the bottom of prepared springform tin.
- Bake 12-15 minutes until lightly golden. Turn oven down to 130℃. Leave base to cool.
FILLING
- Combine all filling ingredients in stand mixer or Thermomix® until well combined and smooth. (TM 1 minute/speed 5)
- Pour filling onto base and bake in oven for 50-60 minutes. Turn off oven and leave cheesecake to cool in oven with door closed for 60 minutes.
- Transfer to fridge and allow to completely set before removing sides of springform.
- Sprinkle with Summer Hill Pantry Sparkles or serve with a sugar free fruit coulis.
Notes
Makes 16 slices. Cut into individual portions. Refrigerate up to 5 days or serve in ziplock bags. Flavour filling with melted chocolate, fruit, or extracts for flavour variations.
Nutrition
Serving: 1serve | Calories: 345kcal | Carbohydrates: 3g | Protein: 6g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 113mg | Sodium: 155mg | Potassium: 72mg | Fiber: 0g | Sugar: 1g | Vitamin A: 995IU | Calcium: 96mg | Iron: 0.7mg | Net Carbs: 3g
Tried this recipe?Mention @meganellam or tag #madcreations!
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16 Comments
That sounds delicious, and it is so pretty! I need to try this soon 🙂
Thanks Alexandra x
Is there a couple of steps missing in the base instructions between steps 2 and 3, what to do after the ball forms and after step 3 removing the base from the oven to cool. I’m not a baker so I was caught off guard after step 2 and had to wing it.
Hi Khloi, thanks so much for the feedback. I have added a step in there. Sorry about that, it really did need the step there.
Absolutely beautiful cheesecake. This was very easy to make and everyone who had it loved it.
Absolutely beautiful cheesecake. This was very easy to make and everyone who had it loved it.
Baked this yesterday – a hit with the whole family, lightest baked cheesecake we’ve ever had, we normally don’t like the baked ones as much as they are so dense. Yum! (FYI super easy to make!)
What size of springform did you use?
I’ve tried a few Keto cheesecakes and this is my favourite by far. Perfect balance of sweet and tang, great texture. And I finally baked a cheesecake that didn’t crack!
Great to hear Tracy. Thanks for your feedback!
Do you need to use sweetener. I would prefer not to!
You can leave it out and taste the mix to see if it is too savoury without it.
Should it be a bit wobbly still once you pull it out of the oven?
Yes it should Deanne
What do you mean by “serve in ziplock bags”?
That is meant to be “store” for the freezer.