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Mascarpone cheesecake recipe from Edible Times

Mascarpone Cheesecake (can be GF)

If you need or want to eliminate gluten from your diet, you can most often find gluten-free graham crackers at your market or even online. Aside from the grahams, this one is naturally gluten-free!

  • Total Time: 1.5 hours
  • Yield: 1 cake 1x



For Crust

  • 1½ cups graham cracker crumbs (pre-made, or about 22 small, square crackers ground up)
  • 2 tbs light brown sugar
  • 5 tbsp butter, unsalted, melted 

For Cheese Mixture

  • 1 lb 4 ounces mascarpone cheese, room temperature 
  • ¾ cup granulated sugar
  • 3 large eggs, room temperature
  • 1 egg yolk
  • ¼ cup sour cream, room temperature
  • 1 tsp vanilla
  • Pinch salt


  1. Preheat oven to 350° F.
  2. Grease an 8" or 9" springform pan with baking spray or shortening. Wrap foil around bottom and up sides of springform pan.
  3. Combine graham cracker crumbs and brown sugar. Add melted butter and mix with a fork. Press crust mixture into bottom of pan.
  4. Bake for 10 to 15 minutes, until crust just begins to darken in color. Lower oven temperature to 325° F.

For Mascarpone Filling

  1. Beat mascarpone with a hand or stand mixer paddle on medium speed until smooth.
  2. Add sugar and sour cream and beat two minutes more on medium speed, scraping bowl.
  3. Gently whisk together eggs, yolk, vanilla and salt in a bowl.
  4. In four additions, slowly add egg mixture to cheese mixture, scraping the bowl and beater/paddle often. Once batter is completely smooth, pour into crust and tap pan on counter to eliminate air bubbles (don’t be gentle!). 
  5. Bring a large pot or kettle of water to a boil.
  6. Place cake pan in a large roasting pan and set on oven rack. Pour boiling water to come halfway up the sides of the cake pan.
  7. Bake for 1 hour, or until cheesecake jiggles when shaken, but moves as one cohesive mass.
  8. Cool in water bath, unmold and refrigerate overnight to set.


No springform pan? No problem!

Cheesecakes can be baked in a regular cake pan:

  1. Coat a cake pan with baking spray, line bottom of the pan with a round of parchment paper, and spray the top of paper.
  2. Proceed as directed above, running a butter knife around sides of pan to gently loosen the cake after baking. Still cool the cake completely in the water bath.
  3. To un-mold, dip the bottom of pan in a sink full of extremely hot water, and flip onto a parchment-covered plate or cutting board. Once free of pan, flip again to serve right-side up. 
  • Author: Christina
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Sweets, Recipes
  • Method: Baking

Keywords: cheesecake recipe, mascarpone cheesecake, how to make cheesecake