Cream Cheese & Mascarpone Cheesecake: A Dreamy Dessert

There’s something timeless about cheesecake. Rich, creamy, and endlessly versatile, it’s a dessert that works for everything from dinner parties to cosy nights in. 

If you’ve got a tub of cream cheese and a tub of mascarpone sitting in your fridge, you’re already halfway there. 

This recipe blends the tang of cream cheese with the luxurious silkiness of mascarpone for a cheesecake that’s indulgent but not overly heavy.

Ingredients

For the base:

250g digestive biscuits (or graham crackers, if available)

100g unsalted butter, melted

For the filling:

250g cream cheese (full-fat works best)

250g mascarpone

100g caster sugar

2 large eggs

150ml double cream

1 tsp vanilla extract

Zest of 1 lemon (optional, for freshness)

For the topping (optional):

Fresh berries

Fruit compote

A dusting of icing sugar

Method

Step 1: Make the base

Crush the digestive biscuits into fine crumbs (a food processor works well, but a rolling pin and bag will do the trick too).

Mix with the melted butter until the crumbs resemble damp sand.

Press firmly into the base of a springform tin (20cm works well). Chill in the fridge while you prepare the filling.

Step 2: Prepare the filling

In a large bowl, beat together the cream cheese, mascarpone, and sugar until smooth and creamy.

Add the eggs one at a time, beating well after each.

Pour in the double cream, vanilla, and lemon zest (if using). Mix gently until just combined—don’t overbeat.

Step 3: Bake

Preheat your oven to 160°C (140°C fan/gas mark 3).

Pour the filling over the chilled base.

Bake for 45–50 minutes, or until the edges are set but the centre has a slight wobble.

Turn off the oven, leave the door ajar, and let the cheesecake cool inside for 1 hour (this helps prevent cracks).

Step 4: Chill and serve

Transfer the cooled cheesecake to the fridge and chill for at least 4 hours, ideally overnight.

Just before serving, top with fresh berries, a swirl of compote, or keep it simple with a dusting of icing sugar.

Why This Cheesecake Works

The cream cheese gives that classic tang, while mascarpone adds a lush smoothness that makes each bite melt in your mouth. It’s the best of both worlds, creating a cheesecake that feels decadent without being overly rich.

Variations

Chocolate swirl: Melt 100g dark chocolate, swirl through the filling before baking.

Citrus boost: Add juice of half a lemon along with the zest for extra zing.

No-bake option: Skip the eggs and baking step. Simply whip cream cheese, mascarpone, sugar, vanilla, and cream together, spoon over the chilled base, and refrigerate until set. This is the version of this dessert that my wife and I prefer.