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Mascarpone Cheesecake

Servings:

16

prep time:

45 mins

Total time:

10 hours 0 mins

Ingredients

Directions

Ingredients

CHEESECAKE

  • 1 ¾ cups chocolate wafers

  • Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

    5 tablespoons melted

  • 16 ounces full fat cream cheese, room temperature

  • Vermont Creamery Mascarpone

    8 ounces room temperature

  • Vermont Creamery Crème Fraîche

    3 tablespoons room temperature

  • ¾ cup granulated sugar, plus 1 tablespoon

  • 1 teaspoon pure vanilla extract

  • 3 large eggs, room temperature

  • POMEGRANATE SYRUP

  • 2 cups pomegranate juice

  • 3 tablespoons granulated sugar

  • CREME FRAICHE TOPPING

  • Vermont Creamery Crème Fraîche

    ¾ cup

  • 2 tablespoons powdered sugar

  • 1 cup pomegranate seeds, for garnish

  • Directions

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