Italian Mascarpone Cheesecake
This Italian Mascarpone Cheesecake recipe is a winner! I have made this recipe over and over, and it is always a favourite with my family and friends. The best bit is it is so easy to make!
Mascarpone cream cheese, (pronounced maa·skaar·pow·nay) is an Italian cheese similar in texture to cream cheese but higher in fat. It is rich and creamy and gives this low carb cheesecake a rich decadent silky smooth texture. It is high in butterfat and works beautifully in desserts, most famously Tiramisu.
Related Recipes: Keto Chocolate Layer Cheesecake / Keto New York Cheesecake
Why You’ll Love This Recipe
Gluten free – this recipe uses nuts instead of a Graham Cracker crust to keep it gluten free and keto-friendly.
This is a super easy mascarpone cheesecake recipe. The cheesecake is baked in the oven without the need for a water bath.
Scroll to the bottom for the full amounts of each ingredient and how to make the very best mascarpone cheesecake you will ever taste.
What You Will Need
* Mascarpone – mascarpone is available from most supermarkets. If you cannot source it you can use creme fraiche, or smooth ricotta.
* Sweetener – I use powdered erythritol as my choice of sweetener to make a low carb cheesecake. You can use powdered sugar, or any you prefer that suits cheesecakes and baking.
* Eggs – I always use room temperature organic jumbo-size eggs in baking. This eliminates any eggy flavour and great rise during the baking process.
* Nuts – I use almond and macadamia meal in the base for this recipe but you can just as easily use any biscuits, cookie crumbs, graham cracker crumbs, or nut free meal for the base.
* Sprinkles – I used some powdered berries to naturally colour the top of my cheesecake.
How To Make Baked Mascarpone Cheesecake
Step 1. Preheat the oven to 180℃ FAN/200°C STATIC/400°F. Line the base and sides of a 22cm springform with baking paper. Place the base ingredients in a food processor (see notes). Press into the base of the springform pan. Bake 12-15 minutes until lightly golden. Turn oven down to 130℃. Leave to cool before adding mascarpone cream cheese filling.
Step 2. Add all the filling ingredients to a large bowl. Use a hand mixer or stand mixer to whip until smooth and creamy. Spoon onto the cooled base.
Step 3. Scroll the recipe card below for the full ingredients list and method including making mascarpone Thermomix cheesecake.
Step 4. Bake for 50 minutes. Turn the oven off and cool with the door closed for 60 minutes. Chill overnight before decorating or serving.
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Variations
No Bake Mascarpone Cheesecake – to make this a no bake cheesecake just leave out the eggs (or add 1-2 only) and add an extra tablespoon of lemon juice. Fold through 200ml of whipped cream before chilling overnight.
Mini Mascarpone Cheesecake – divide the mixture between mini ramekins or mini springform pans and bake for 20 minutes before cooling in the oven.
Pumpkin Mascarpone Cheesecake – add 2 teaspoons of Pumpkin Pie Spice and 300g (10oz) of pumpkin pie filling and 1/2 cup sour cream. Mix through smooth and creamy.
Tiramisu Mascarpone Cheesecake -replace the almond and macadamia meal with crushed ladyfinger biscuits (I have a low carb version in The Cookie Jar eBook). Add 2 teaspoons of coffee liqueur to the cheesecake filling. Top with whipped cream and a dusting of unsweetened cocoa powder.
FAQs
Yes, you can. Cut into individual serves. Freeze on a lined plate until set and then transfer to a ziplock bag.
Cream cheese or sour cream can be used in place of mascarpone. You could also make this a smooth ricotta cheesecake. Choose a good quality ricotta that is smooth.
Recipes To Try Next
- Caramel Basque Cheesecake – we love our cheesecake recipes and this slice / cheesecake bar recipe is a fan favourite!
- Lemon Curd Cake – our most popular cake ever shared on the website.
- Keto Ombre Cake – a show-stopper low carb layered cake!
- Keto Black Forest Cake – the most requested cake for me to make.
- Vanilla Cake – the best vanilla cake you will ever try!
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I would love to know what you thought of our Mascarpone Cheesecake. How you served it, or what you served it with. Let us know in the comments. x
Baked Mascarpone Cheesecake
Equipment
- Food Processor
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Ingredients
- 2/3 cup (⅔ cup) almond meal (80g)
- 1/3 cup (⅓ cup) macadamias (50g)
- 3 tablespoons (3 tablespoons) butter (45g)
- 500 g (1 lb) cream cheese softened
- 500 g (1 lb) mascarpone
- Zest & juice of 1 large lemon
- 4 large (4 large) eggs
- 1 teaspoon (1 teaspoon) vanilla extract
- 1/3 cup (⅓ cup) powdered sweetener (70g) I use Sukrin Melis
Instructions
CONVENTIONAL METHOD
- PREHEAT – oven 180℃ FAN/200°C STATIC/400°F. Line the base and sides of a 22cm springform with baking paper.
- BASE – place the almond meal, macadamias, and butter into a food processor. Press into the base of the springform pan. Bake 12-15 minutes until lightly golden. Turn oven down to 130℃ fan/150° static/300°F. Leave to cool before adding mascarpone cream cheese filling.
- FILLING – add remaining ingredients to a large mixing bowl. Using a hand mixer or stand mixer to whip until smooth and creamy. Spoon onto the cooled base.
- BAKE – 50 minutes. Turn the oven off and cool with the oven door closed for 60 minutes.
- CHILL – overnight before decorating or serving.
THERMOMIX METHOD
- PREHEAT – oven 180℃ FAN/200°C STATIC/400°F. Line the base and sides of a 22cm springform with baking paper.
- BASE – place almond meal, macadamias, and butter into mixer; chop 4 sec/speed 7. Mix 5 sec/speed 5. Press into the base of the springform pan. Bake 12-15 minutes until lightly golden. Turn oven down to 130℃ fan/150° static/300°F. Leave to cool before adding mascarpone cream cheese filling.
- FILLING – insert whisk attachment. Add remaining ingredients; mix 1 min/speed 4.
- BAKE – 50 minutes. Turn the oven off and cool with the oven door closed for 60 minutes.
- CHILL – overnight before decorating or serving.
Notes
- I use powdered erythritol. I find it has no aftertaste or cooling properties of other sweeteners.
- Mascarpone – mascarpone is available from most supermarkets. If you cannot source it you can use creme fraiche, or smooth ricotta. (Scroll up to the blog post for more substitutes and information on ingredients).
- I use a food processor to mill the macadamias. If you do not have one, you can use more almond meal and just mix by hand.
This cheesecake will keep in the fridge for up to 1 week.
Freeze cheesecake in portions in an airtight bag or container.
Your Own Notes
Nutrition
41 responses to “Baked Mascarpone Cheesecake”
Please clarify the oven temperature to bake the cake. You mention 130 degrees, but you do not mention the degrees for a static oven if the 130 is for a fan oven. Also, why such a large difference between the fan and static when baking the base? Thank you so much.
I have added the extra info for you. The temps are widely different as you brown the base and then gently bake the cheesecake.
I have always enjoyed mascarpone cheese in a tiramisu. I have never tried it on a cheesecake. I will save this recipe.It is soooo good!
I super love this mascarpone cheesecake! I also like how it looks. Very artsy and delicious!I am so happy you are enjoying it.
omgoodness this Baked Mascarpone Cheesecake is perfection. SO tasty and addicting! I loved how you mixed both cream cheese and mascarpone together!It has a delicious silky texture doesn’t it
This cheesecake is awesome! I love that it wasn’t too sweet, but perfect with my crushed raspberries and stevia. Not complicated to make or convert to my American cooking.Yay! So happy you made it your own Tara
This cheesecake looks baked to perfection. The perfect dessert for any occasion. It will be a hit with the guests for sure.I hope you love it Gloria
What an incredible mascarpone! I love that it is low in carbs and not too sweet!I am so happy you enjoyed it
Can I use Inulin instead of Sukrin Melis?
Thanks
You could but it would be trial and error to adjust the level of sweetness as they are not the same.
Love love love this cheesecake anc so does everyone I’ve served it too. Not sweet which I love, so with a bit of added fruit and a sugar free coulis and some whipped cream, totally satisfying. Thank you Megan, loving your recipes❤️Thanks for taking the time to come back and leave us a review. It is so good hearing that the recipes are enjoyed x
No size of pan?
Hi Marsha, it does say a 22cm diameter pan in Step 1. 😄
What do you mean by “serve in ziplock bags”?
That is meant to be “store” for the freezer.
Should it be a bit wobbly still once you pull it out of the oven?
Yes it should Deanne
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.
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!
What size of springform did you use?
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!)
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.
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.
That sounds delicious, and it is so pretty! I need to try this soon 🙂
Thanks Alexandra x
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