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Mascarpone Cheesecake



prep time:

45 mins

cook time:

9 hours 15 mins

Total time:

10 hours 0 mins





  1. Move oven rack to lower third position of oven. Heat to 350ºF . Lightly grease side of springform pan; line base with 9-inch parchment paper round. Set aside.
  2. Combine crushed wafers and melted butter in medium bowl until well mixed. Evenly press mixture into prepared pan along bottom and about 1 1/2 inches up side. Cut 20-inch square aluminum foil. Place springform pan middle of foil. Gently wrap side of pan with foil. Repeat once, creating sturdy, waterproof barrier. Place springform pan in oven 8 minutes. Remove to let cool.
  3. Reduce oven to 325ºF
  4. Place cream cheese, mascarpone cheese, 3 tablespoons crème fraîche, 3/4 cup plus 1 tablespoon granulated sugar, and vanilla into standing mixer bowl fitted with paddle attachment. Beat on medium speed 3 minutes or until smooth and no lumps remain. Reduce speed to low. Beat in eggs, 1 at a time until just incorporated. Pour cream cheese mixture into prepared crust. Place pan into roasting pan. Place roasting pan on lowest rack of oven; slowly fill with hot water until water reaches about 1-1 1/2 inches up side of springform pan. Bake 40 minutes or until edges are set, but center is still wobbly.
  5. Turn off oven. Use handle of wooden spoon to slightly crack open oven door. Leave cheesecake in oven 1 hour to finish baking.
  6. Carefully remove cheesecake from roasting pan; discard foil. Cover cheesecake with plastic food wrap; place in refrigerator. Cool 5 hours or up to overnight.
  7. Meanwhile, place pomegranate juice and 3 tablespoons granulated sugar in saucepan. Gently simmer 30-35 minutes or until syrup is slightly thick and reduced to 2/3 cup. Place syrup in airtight container. Store in refrigerator to cool completely.
  8. At serving time, remove cheesecake from refrigerator; let it to come to room temperature. Whisk together 3/4 cup crème fraîche and powdered sugar in small bowl until smooth. Spread crème fraîche over top of cheesecake, garnish with pomegranate seeds. Drizzle each slice with pomegranate syrup to serve.