Vanilla Bean Mascarpone Cheesecake

This rich mascarpone cheesecake is made with lightly sweet mascarpone cheese & vanilla bean paste and topped with a smooth chocolate cream sauce!

I’ve been a fan of cheesecake for a very long time. Several years ago, I discovered a new way of making it. Mark and I were out to lunch one day {literally, and most likely figuratively} when I spotted a mascarpone cheesecake on the dessert menu.

Of course, I had to try it. It was by far the richest and creamiest cheesecake I had ever had!

I’ve been wanting to make one for the last few years, but, like so many other things I’ve been wanting to do, I kept putting it off. This week I decided to just do it. I am so glad I did.

Instead of using regular vanilla extract, I opted for Madagascar Bourbon Pure Vanilla Bean Paste. I am smitten with all those vanilla bean speckles!

I also added a smooth chocolate cream sauce to drizzle on top of it. The chocolate sauce adds just the right touch of flavor, without overpowering.

I don’t normally make cheesecake, but it’s my daughter-in-law’s favorite dessert. I generally end up making it for her on her birthday.

Honestly, I don’t mind at all, she’s totally worth it! In fact, I think it’s one of the reasons I’ve gotten pretty good at making them.

So, if I can do it, so can you! Here are a couple of tips to help you along:

1. It is imperative that the cream cheese be room temp. If not, you’ll have clumps in your cheesecake. No one wants that.
2. Completely incorporate the eggs one at a time. Just trust me on this.
3. The cheesecake really does need to cool completely before you remove it from the pan. This is how it sets up so firmly.

Now get to baking!

Vanilla Bean Mascarpone Cheesecake #VanillaWeek

This rich mascarpone cheesecake is made with lightly sweet mascarpone cheese & vanilla bean paste and topped with a smooth chocolate cream sauce!

20 minPrep Time

1 hr, 15 Cook Time

1 hr, 35 Total Time

Author:

Rachel Willis

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Ingredients

Crust
• 11/3 cups graham cracker crumbs {1 sleeve graham crackers, crushed}
• 3 Tablespoons Dixie Crystals granulated sugar
• 3 Tablespoons unsalted butter, melted
Filling
• 8 ounces cream cheese, room temperature
• 1 pound mascarpone cheese, room temperature
• 3/4 cup sugar
• 3 eggs
• Pinch salt
• 1 teaspoon Nielsen Massey vanilla bean paste
Sauce
• 1/2 cup chocolate spread
• 1/4 cup heavy whipping cream

Instructions

Crust
1. Preheat oven to 350 degrees
2. Spray bottom of 9-inch springform pan with non-stick spray
3. Wrap the outside of the pan with several tight layers of heavy aluminum foil
4. In a small bowl, combine graham cracker crumbs and sugar
5. Add melted butter, mixing well
6. Press crumb mixture into bottom of pan
7. Bake at 350 degrees for about 12 minutes
8. Set aside and reduce heat to 325 degrees
Filling
9. In a large mixing bowl, mix cheeses and sugar until smooth
10. Add eggs, one at a time, incorporating well after each addition
11. Add vanilla bean paste and combine well; pour into the pan
12. Place pan in a deep roasting pan and add enough hot water to the roasting pan to come 1/2 way up the sides of the springform pan
13. Bake at 325 degrees for about an hour, or the center of the cheesecake moves slightly when the pan is gently shaken
14. Remove pan from water bath and cool cake completely
15. Wrap with plastic wrap and chill for at least eight hours before removing cake from pan
Sauce
16. Combine chocolate spread and heavy cream in a small bowl
17. Heat in microwave for about 1 minute, stirring every 20 seconds
18. Drizzle on sliced cheesecake, if desired, and serve

Nutrition

Nutrition Facts

Amount Per Serving
• Calories 6313
% Daily Value*


• Total Fat: 440 g 676.92%
• Saturated Fat: 213 g 1065%
• Cholesterol: 975 mg 325%
• Sodium: 3474 mg 144.75%
• Potassium: 1153 mg 32.94%
• Total Carbohydrate: 538 g %
• Sugar: 336 g
• Protein: 93 g
• Vitamin A: 219.06%
• Calcium: 1368 mg 136.8%
• Iron: 18 mg 100%
* Percent Daily Values are based on a 2000 calorie diet.




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Here are more #VanillaWeek Blogger recipes:

Kahlua Vanilla Cream Soda from Frugal Foodie Mama

Sparkling Tahitian Vanilla Cupcakes from Pineapple and Coconut

Raspberry Vanilla Vinaigrette from It’s Yummi

Vanilla Bean Doughnuts from Love and Confections

Vanilla Bean Mascarpone Cheesecake from {i love} my disorganized life

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