Baked Mascarpone Cheesecake
An exceptionally delicate, tasty, and beautiful pie for a celebration or tea. Baked Mascarpone Cheesecake on a simple homemade shortcrust base, with Italian mascarpone cheese, has a tender soufflé-like texture and a pleasant vanilla aroma. Treat yourself and your loved ones!
Updated : 05 August, 2026
Easy
More than 1 hour.
Ingredients
Base
6 tablespoon
Wheat flour
1
Eggs
0.5 teaspoon
Salt
0.5 teaspoon
Baking powder
5 tablespoon
Sugar
60 grams
Butter
Filling
250 grams
Mascarpone
3
Eggs
2 tablespoon
Sour cream
1 teaspoon
Vanilla sugar
80 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a baked mascarpone cheesecake? Traditionally, cheesecake is made on a crust from crushed shortbread cookies. But making a real shortcrust base is not much more difficult, and it turns out tastier. So, sift the flour into a bowl, add the softened butter, baking powder, a pinch of salt, and sugar.
Step 2
Beat in the chicken egg. Mix the dough until smooth. Adjust the amount of flour as needed: the dough should come together into a ball, but should not be too dense. Keep in mind that shortcrust dough should not be kneaded for long, otherwise the finished base will be too firm.
Step 3
Shape the dough into a ball, cover the bowl with plastic wrap, and refrigerate for 1 hour.
Step 4
Then take the dough out of the refrigerator and spread it in a baking pan, forming a rim about 4 cm / about 1 1/2 inches high. Grease the bottom of the pan beforehand with butter or sunflower oil. Prick the base with a fork, cover it with parchment paper, and pour peas or beans inside as weights. Bake the base for 15 minutes in an oven preheated to 200°C / 392°F. The time and temperature are approximate. After baking, let it cool completely.
Step 5
Combine the mascarpone with the powdered sugar and vanilla sugar. Mix until smooth. The mascarpone will become almost liquid; this is normal.
Step 6
Add all the eggs one at a time, mixing the mixture thoroughly with a regular whisk. It is better not to use a mixer, because air bubbles are completely unnecessary when baking cheesecake.
Step 7
Add the thick sour cream to the mixture. The fattier and thicker it is, the better and tastier the result.
Step 8
Pour the filling onto the previously baked and cooled crust. Turn the oven on to 150°C / 302°F about 10–15 minutes before baking. Bake the cheesecake at 150°C / 302°F for 1 1/2 hours. Since all ovens are different, the baking time and temperature may differ from those stated here. After 1 hour from the start of baking, watch carefully so the surface of the cheesecake does not crack and definitely does not begin to brown. If necessary, cover the top with foil.
Step 9
By the end of the baking time, the filling will rise slightly like a cap and will be very soft and slightly springy. Closer to the edges of the pan, the dessert will set, while the center should remain very soft. This is the sign that baking is finished. Turn off the heat and leave the cheesecake in the oven with the door open until completely cooled. Then remove it from the oven and place it in the refrigerator, preferably overnight. Enjoy!
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