Go Back
–+ servings
A close up of mascarpone cheesecake with colourful sprinkles on the top.
Print Recipe
5 from 59 votes!

Baked Mascarpone Cheesecake

This Italian Baked Mascarpone Cheesecake is absolutely delicious! This simple dessert is incredibly creamy, low in carbs and not too sweet! The whole family will be giving you all the love when you make this for them.
Prep Time15 minutes
Cook Time50 minutes
cooling time1 hour
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: Australian Keto
Diet: Diabetic
Recipe Category: Low Carb
Servings: 16 serves
Calories: 314kcal
Author: Megan Ellam

Equipment

Ingredients

  • 2/3 cup almond meal (80g)
  • 1/3 cup macadamias (50g)
  • 3 tablespoons butter (45g)
  • 500 g cream cheese softened
  • 500 g mascarpone
  • Zest & juice of 1 large lemon
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup powdered sweetener (70g) I use Sukrin Melis
Metric - US Customary

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

  1. I use powdered erythritol. I find it has no aftertaste or cooling properties of other sweeteners.
  2. 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).
  3. 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.
STORAGE
This cheesecake will keep in the fridge for up to 1 week.
Freeze cheesecake in portions in an airtight bag or container.

Nutrition

Serving: 1serve | Calories: 314kcal | Carbohydrates: 3g | Protein: 7g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 83mg | Sodium: 52mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 571IU | Vitamin C: 0.03mg | Calcium: 64mg | Iron: 0.5mg | Magnesium: 5mg | Net Carbs: 2g