Four Season Mascarpone Cheesecake

12 servings
20 min prep time
10 hrs 50 min total time

This mascarpone cheesecake is amazing on it's own or topped with any fresh fruit, or berry compote.  



2 cups (16 ounces) shortbread cookie or graham cracker crumbs

3 tablespoons Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat melted and cooled


32 ounces Vermont Creamery Mascarpone

1 1/4 cups sugar

4 large eggs

2 egg yolks

1 tablespoon vanilla extract


  • STEP 1

    Heat oven to 350°F.  Tightly wrap outside of 9-inch springform pan with aluminum foil and set aside.

  • STEP 2

    Place crumbs and butter in food processor bowl; pulse until mixture is the texture of rough cornmeal. Press crumb mixture into bottom of pan and one-third of the way up sides of pan. Bake 10-12 minutes or until light brown. Cool to room temperature.

  • STEP 3

    Using an electric mixer, beat mascarpone and sugar in large bowl on medium speed for just a few minutes, until light and fluffy. Continue to mix on low, adding eggs, one at a time, and the yolks until incorporated. Mix in vanilla.

  • STEP 4

    Scrape down sides of bowl with a rubber spatula. Mix on medium for 30 seconds. Pour filling into pan with cooled crust.  Place pan into large roasting pan. Pour enough warm water into roasting pan to come halfway up the sides of springform pan.

  • STEP 5

    Bake for 1 hour and 15 minutes. Turn off oven and leave cheesecake in oven, with the door ajar, for 1 more hour.

  • STEP 6

    Remove from oven and finish cooling cheesecake on a wire rack to room temperature.

  • STEP 7

    Refrigerate for at least 8 hours before serving.