Mascarpone Cheesecake Bars (easy recipe)
These Italian mascarpone cheesecake bars are ultra creamy, silky, and smooth, with a rich mascarpone flavor, a buttery graham cracker crust, and an easy recipe that requires no water bath!
Equipment
- 8X8 metal baking pan
- Handheld or stand mixer
- Parchment Paper
- Measuring cups or kitchen scale
- Measuring Spoons
Ingredients
Graham Cracker Crust
- 1 and ½ cups (145 grams) graham cracker crumbs crush up whole graham crackers
- 3 tablespoons granulated sugar
- ½ teaspoon cinnamon
- 7 tablespoons (100 grams) salted butter melted add ¼ teaspoon of salt if not using salted butter
Mascarpone Cheesecake
- 8 oz (220 grams) cream cheese, room temperature brick style, full fat
- 8 oz (227 grams) mascarpone cheese, room temperature full fat
- ½ cup plus 2 tablespoons (130 grams) granulated sugar
- 1 and ½ teaspoons vanilla extract
- 3 teaspoons lemon juice
- 2 large eggs room temperature, submerge in warm water if cold
Blueberry Sauce
- 2 cups (350 grams) frozen blueberries
- ⅓ cup (73 grams) granulated sugar
- 1 lemon, zested
- 2 tablespoons lemon juice
- ¼ teaspoon cinnamon
- 2 teaspoons cornstarch mixed with 2 teaspoons cold water
Instructions
Graham Cracker Crust
- Preheat your oven to 350°F. Line an 8X8 metal baking pan with parchment paper making sure it goes up and over the sides.
- In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and cinnamon until combined. Press the mixture firmly into the bottom, ensuring an even layer. I use the bottom of a measuring cup.
- Bake the crust for 9 minutes, then remove from the oven and let it cool slightly while preparing the filling.
Mascarpone Cheesecake
- Lower the oven temperature to 325°F - this is a must! If your oven is at a higher temperature the cheesecake will curdle.
- Using an electric or stand mixer, beat the mascarpone, cream cheese, sugar, vanilla, and lemon juice until smooth and combined.
- Add the eggs one at a time, until combined and smooth. Try not to over mix.
- Pour over the graham cracker crust, smooth it out evenly. Place into a 325°F oven. Bake for 18-22 minutes or until lightly puffed around the edges and the center has a jiggle, the internal temperature should be 145°F. The top should look matte and set.
- The cheesecake will look different when it first comes out of the oven. As it cools at room temperature, it will gently deflate, and once chilled in the refrigerator, it will set into its final creamy texture.
- Place in the refrigerator on a rack until cold, about 4 hours.
Blueberry Compote (optional)
- In a medium saucepan, combine the frozen blueberries, granulated sugar, lemon zest, lemon juice, and cinnamon over medium heat. Stir occasionally until the mixture comes to a boil. Let it boil gently for 8 minutes, stirring occasionally.
- After 8 minutes of medium boiling, add the cornstarch mixture (2 teaspoons cornstarch mixed with 2 teaspoons water) to the blueberry mixture. Stir well to combine. Continue to cook for another 1-2 minutes until the mixture has thickened. Remove from heat and let it cool.
Assembling
- I like topping each slice with the blueberry compote right before serving instead of spreading it over the whole cheesecake. It helps the cheesecake stay fresh longer, since the topping can make it soften over time.
Notes
Refrigerator: Store the cheesecake covered in the refrigerator. It will stay fresh for up to 4 to 5 days. For the cleanest slices, keep the cheesecake chilled until you are ready to serve. Use a sharp knife and wipe it clean between each slice.
Freezer: This cheesecake freezes well. Chill it completely first, then wrap it tightly in plastic wrap and foil. You can freeze the whole cheesecake or individual slices. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Freezing tip: For best results, freeze the cheesecake without the berry sauce and add the topping after thawing.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.