This Mascarpone Vanilla Bean Cheesecake is what dessert dreams are made of.

Rich. Silky. Luxuriously creamy.

It’s the kind of cheesecake that makes people pause after the first bite. The mascarpone adds a smooth, almost mousse-like texture, while real vanilla bean gives it that warm, aromatic depth you just can’t get from extract alone.

Perfect for:
• Dinner parties
• Holiday tables
• Weekend baking therapy
• Or “just because” indulgence

And yes — it absolutely impresses guests.

Why This Cheesecake Is Special

Unlike traditional cheesecake made only with cream cheese, this version combines:

✔ Cream cheese for structure
✔ Mascarpone for silkiness
✔ Real vanilla bean for elevated flavor

The result?

A creamy, rich cheesecake with a melt-in-your-mouth texture and beautifully golden top — just like the one in your photo.

Full Ingredient List (9-inch Springform Pan – 10–12 Slices)

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For the Graham Cracker Crust

• 1 ¾ cups graham cracker crumbs (about 12 full sheets)
• ¼ cup granulated sugar
• ½ teaspoon cinnamon (optional)
• 6 tablespoons unsalted butter, melted
• Pinch of salt

For the Cheesecake Filling

• 16 oz (450g) full-fat cream cheese, room temperature
• 8 oz (225g) mascarpone cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup heavy cream
• 1 tablespoon pure vanilla extract
• Seeds from 1 whole vanilla bean (or 1 teaspoon vanilla bean paste)
• 1 tablespoon cornstarch
• Pinch of salt

Optional Vanilla Glaze (For Shine)

• ½ cup heavy cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Ingredient Tips for the Perfect Texture

Room Temperature Ingredients

This prevents lumps and ensures a smooth filling.

Use Full-Fat Mascarpone

Lower-fat versions change the texture.

Do Not Overmix

Overmixing adds too much air and can cause cracking.

Step-by-Step Instructions

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Step 1: Prepare the Crust

Preheat oven to 325°F (163°C).

Mix:

• Graham crumbs
• Sugar
• Cinnamon
• Melted butter
• Salt

Press firmly into a 9-inch springform pan.

Bake 10 minutes.

Cool while preparing filling.

Step 2: Make the Filling

In a large bowl, beat:

Cream cheese + mascarpone until smooth.

Add sugar and mix gently.

Add eggs one at a time, mixing just until combined.

Stir in:

• Heavy cream
• Vanilla extract
• Vanilla bean seeds
• Cornstarch
• Salt

Mix until smooth but do not overwhip.

Step 3: Bake (Water Bath Recommended)

Pour filling over crust.

Place springform pan inside a larger roasting pan.

Add hot water halfway up sides.

Bake 60–70 minutes.

Center should jiggle slightly but not look liquid.

Step 4: Slow Cool

Turn oven off.

Crack door open.

Let cheesecake cool inside oven 1 hour.

Then refrigerate at least 6 hours (overnight best).

Texture & Flavor

Silky and rich
Creamy but not heavy
Subtle vanilla warmth
Perfectly balanced sweetness

Mascarpone gives it that luxurious, almost Italian-style finish.

Nutrition (Approximate Per Slice – 12 Slices)

Nutrient	Amount
Calories	420
Carbohydrates	30g
Sugar	22g
Fat	32g
Protein	6g
Sodium	220mg

Storage Tips

Refrigerator:
Up to 5 days.

Freezer:
Wrap tightly. Freeze up to 2 months.

Thaw overnight in refrigerator.

Common Questions

Can I skip the water bath?
Yes, but water bath prevents cracking.

Can I use only mascarpone?
It becomes softer and less structured.

How do I know it’s done?
Edges set, center jiggles slightly.

Can I add lemon zest?
Yes! 1 teaspoon brightens flavor beautifully.

Serving Ideas

• Fresh berries
• Light whipped cream
• Salted caramel drizzle
• Espresso on the side

Elegant. Simple. Crowd-pleasing.

Related Recipes You’ll Love

• Limoncello Ricotta Layer Cake
https://poulef.com/limoncello-ricotta-layer-cake

• Chai Tea Tres Leches Cake
https://poulef.com/chai-tea-tres-leches-cake

• Pistachio Ricotta Truffle Bites
https://poulef.com/pistachio-ricotta-truffle-bites

• Cookie Dough Brownies
https://poulef.com/cookie-dough-brownies

Save to Pinterest

If you love elegant desserts, save this cheesecake to your:

✔ Cheesecake Recipes board
✔ Holiday Desserts board
✔ Dinner Party Ideas board

https://www.pinterest.com/poulefrecipe/

Would you top it with berries or keep it classic vanilla?

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