• 12 ounces cream cheese
  • 8 ounces mascarpone
  • ¾ cup sugar
  • 1 ½ tablespoons cornstarch
  • 2 teaspoons Bourbon vanilla
  • 2 eggs
  • 2 yolks
  • cup heavy cream
  • Crust:
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 1 tablespoon sugar


In a mixer with a paddle attachment beat cream cheese and mascarpone. Add sugar and cornstarch. Scrape the bowl. Add vanilla and eggs, one at a time. Scrape the bowl. Add heavy cream. Reserve.

In a small bowl, combine graham cracker crumbs, melted butter, and sugar.

Preheat oven to 300 degrees F. Line the outsides of an 8 or 9-inch spring form pan with foil, to make waterproof, and butter the pan or line with parchment.

Press crust into the bottom and slightly up the sides of the pan, using a heavy tumber. Bake crust for 10 minutes. Cool thoroughly, and add cheese mixture.

Turn oven to 275 degrees F.

Place cheesecake into a water bath that comes 2/3 of the way up the sides, and put it into the preheated oven for 1 hour. Turn the oven off, and open for a minute to let the hot air escape. Close the oven, and let the cake sit for another hour. Remove from the oven, and refrigerate for 6 hours. Then warm the cheesecake up a bit to make it easy to remove from the pan.

Baked Goods, Cakes
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Preparation Times