maple mascarpone cheesecake
So, About This Silky Maple Mascarpone Cheesecake…
Let me tell you, maple mascarpone cheesecake is my not-so-secret weapon for winning friends (and occasionally forgiving myself for eating dessert for breakfast). First time I ever made it? Disaster. Okay, maybe not a total disaster, but let’s just say the crust was, uh, very crunchy and the top had a crack you could lose a fork in! But who cares when it tastes this good, right?
The thing is, this cheesecake feels a bit like a hug in cake form – fancy enough for a family birthday but honestly, I’ve made it on a Tuesday just because I needed a pick-me-up. One time, my nephew took a slice, then used his finger to scoop the filling off three more pieces before anyone noticed. The joy (and chaos) of home baking!
Why I Keep Making This (and Tweaking It)
I make this maple mascarpone cheesecake when I want something a bit fancier than your average dessert but still a breeze to whip up (well, mostly, unless you misplace the springform, which, um, has happened). My family basically stampede the fridge for seconds, and I’ve noticed it’s equally at home next to coffee after dinner or perched next to pajama-clad breakfast plates. Even when it cracks a bit on top, nobody minds — I’ve stopped caring too! This one’s forgiving if you get distracted by your neighbor’s dog chasing squirrels, which happens more often than you’d think around here.
Oh, and I used to struggle getting mascarpone at my tiny grocery store — more on what to do about that in the ingredient bit below.
What You’ll Need, and What You *Might* Want to Swap
- 2 cups (about 200g) graham cracker crumbs (I sometimes crumble up digestive biscuits instead, especially if they’re hanging around the cupboard)
- 1/2 cup (1 stick) unsalted butter, melted (in a pinch, I’ve definitely used salted – just skip a pinch of salt later)
- 2 tbsp brown sugar (granulated works fine, though my grandma always swore by Muscovado and I’m not arguing)
- 16 oz (450g) mascarpone cheese (if you can’t find mascarpone, mixing cream cheese with a tablespoon of heavy cream will do, although it’s not exactly the same)
- 8 oz (225g) cream cheese (full-fat is king, but low-fat will pull its weight if needed)
- 2/3 cup pure maple syrup (Honestly, the real stuff – the kind in those maple-leaf bottles – is worth it, but if the budget’s tight, pancake syrup won’t ruin it. Just don’t tell my Canadian cousin.)
- 3/4 cup white sugar
- 4 large eggs (room temp makes mixing easier, but sometimes I forget, and it turns out fine)
- 2 tsp vanilla extract (if you can get hold of vanilla bean paste, wow, that’s even better, but not mandatory)
- 1/4 cup all-purpose flour (if gluten-free is needed, a GF blend usually works, though the texture’s a bit different)
- Pinch of salt – I forget this all the time but it does help balance things
Let’s Get Into It: How to Make This Maple Mascarpone Cheesecake
- Heat up the kitchen: Preheat the oven to 350°F (175°C). If your oven’s kind of cranky, like mine, check it with an oven thermometer (those things are cheap and seriously useful, here’s a good overview from Serious Eats).
- Sort out the crust: In a biggish bowl, mix your crumbs with the melted butter and brown sugar. Press this sandy, lovely mess firmly into the bottom of a 9 inch springform pan. If you only have an 8 inch, go for it, but you’ll probably have a little leftover filling (which, incidentally, is an excellent cook’s snack!).
- Bake just the crust for 10 minutes. Pull it out, let it cool a bit. Sometimes I get impatient and fill it right away anyway. Hasn’t hurt a thing so far.
- Time for the filling: Beat together mascarpone, cream cheese, sugar, and flour until it’s creamy and smooth. If it looks a bit lumpy, don’t fret — it’ll sort itself in the oven. Then blend in the eggs, one at a time (I crack them into a cup first because I am, let’s face it, prone to the odd eggshell slip-up). Beat until just incorporated – overmixing can make things dense. Add the maple syrup, vanilla, and maybe that pinch of salt if you remembered.
- Pour and smooth: Scrape the filling over the crust. I use a spatula to get all the bits — waste not, right? Give the pan a gentle tap to pop air bubbles (sometimes I forget, can’t say I notice much difference, but that’s what cookbooks always say).
- Bake: Pop it in the oven for 50-60 minutes. If the center jiggles just a little when you gently poke the pan, you’re golden. It’ll firm up as it chills, promise.
- Cool your jets: Turn off the oven, crack open the door, and let the cheesecake just hang out there for about an hour – helps with the cracking thing, though I swear by the “cover it with fruit or whipped cream if it cracks” method.
- Chill (the cake, not you): Transfer (carefully – I dropped one once, did not recommend) to your fridge for at least 4 hours, overnight is best. This is where I most often fail the patience test.
A Few Notes Because I’ve Messed Up Enough to Know Better
- If you overbake, it’ll be more soufflé than cheesecake – lesson learned after my 2019 birthday fiasco.
- Let things come to room temp; otherwise, lumps city. But honestly, I still do it cold if I’m rushing, it’s not the end of the world.
- You can use parchment paper under the crust if you hate scraping slices loose (or are just lazy, like me).
The Variations I’ve Tried (For Better and Sometimes Worse!)
- Drizzled some salted caramel over half the cake once — holy wow, that’s good. But not very maple-forward, so maybe just for a change?
- Swapped maple for honey: For me, it was a little, well, weird. Not bad, but a bit too floral, so only if you’re desperate.
- Added lemon zest once; my partner loved it, but I thought it fought with the maple. Taste is such a funny thing.
- Dropped in a handful of chopped pecans to the crust. Crunchy surprise. Good weird.
Equipment: What You Need and, Frankly, What You Don’t
Springform pan is the standard, but, look, I have straight-up used a pie plate before (lined it with foil for easy lifting – worked fine, though a tad messier). A stand mixer is wonderful but a handheld mixer or even a wooden spoon and some elbow grease will do if you’re feeling old-school. Don’t own a food processor? Just stick the crackers in a big ziploc and whack away with a rolling pin or, you know, a hefty mug. I’ve even used the bottom of a jar.
How to Store It (Or More Likely, Try To)
This cheesecake hangs out happily in the fridge for up to 4 days if you cover it well. (Saran wrap or a cake dome both work, just be sure it’s cooled first or you’ll get condensation.) But in my house? It’s usually gone by the next morning. If you want to freeze it, wrap a slice or two in parchment then foil; it defrosts pretty well, though maybe a bit softer, not that it matters at 2am.
Serving It Up — What I Do (And Sometimes Don’t)
Sometimes I just slap a dollop of whipped cream on each slice. But, if I’m feeling fancy, a scatter of toasted walnuts looks pretty. For brunch, it’s hilarious how well this goes with crispy bacon and strong coffee — not joking. Traditionally, you can drizzle a bit of warm extra maple syrup on top. My cousin sprinkles cinnamon, that’s her thing!
Things I Learned the Hard Way (Pro-ish Tips)
- Don’t pull the cheesecake out the oven too soon. I did that once, got cheesecake soup…though my dad still ate it, bless him.
- I once tried to do a quick chill in the freezer. Results: odd texture, sort of icy. Better to stick to fridge time.
- Sifting flour into the cream cheese mix saves you from those weird flour clumps. (Guess how I found that out.)
- Actually, on second thought, if your top cracks — top it with fruit. Nobody will ever know, and it adds color!
Questions Folks Actually Ask Me (No Kidding)
- What if I can’t find mascarpone?
- No sweat — mix regular cream cheese with a bit of heavy cream until it’s slumpy and rich. Or you can try one of those hacks from Bon Appetit’s substitute list.
- Can I make this ahead?
- Sure! It honestly tastes a bit better the next day. Flavors get friendly overnight, you know?
- Why does my cheesecake always crack?
- Usually too much mixing, or big changes in temperature. Letting it cool in the oven with the door open helps. But who cares, honestly? I reckon it gives homemade charm.
- Is it super sweet?
- Nope, it’s more creamy with a maple backnote. But, if you’re a real sweet tooth, you can always up the syrup. Or just, uh, pour some on top. Easy solution!
- Do I have to use a water bath?
- I never bother. Tried it once; leaked everywhere. My advice? Live dangerously and skip it — or, if you’re braver than me with foil, give it a go.
There you have it: my twisty-turny, well-loved maple mascarpone cheesecake. It won’t win the prettiest cake contest every time, but it will make you very happy. And probably slightly sticky-fingered.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1/8 tsp salt
- 16 oz cream cheese, softened
- 8 oz mascarpone cheese, softened
- 3/4 cup pure maple syrup
- 2/3 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
Instructions
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1Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
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2Mix graham cracker crumbs, melted butter, and salt in a bowl until combined. Press the mixture firmly into the bottom of the prepared pan to form the crust.
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3In a large mixing bowl, beat cream cheese, mascarpone, and sugar until smooth and creamy.
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4Add eggs one at a time, beating well after each addition. Mix in maple syrup and vanilla extract until everything is fully incorporated.
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5Pour the filling over the crust and smooth the top. Bake for about 55-60 minutes, until the edges are set and the center is slightly jiggly.
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6Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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