Mascarpone Cheesecake with Salted Caramel

By Sprig Originals ✓ · cooked up in Sprig

A silky Italian-style cheesecake where mascarpone replaces a third of the cream cheese, giving the batter a lighter, almost custardy texture with a clean dairy sweetness. It bakes low and slow in a water bath on a buttery amaretti-graham crust, then gets finished with warmed jarred caramel loosened with cream and a pinch of flaky salt — all the restaurant drama, none of the crème anglaise.

Ingredients

• 1 1/4 cups graham cracker crumbs (about 9 full sheets)
• 3/4 cup crushed amaretti cookies (about 12 cookies)
• 2 tbsp granulated sugar
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter, melted

• 16 oz full-fat cream cheese, room temperature
• 8 oz mascarpone, room temperature
• 1 cup granulated sugar
• 2 tbsp cornstarch
• 1/2 tsp kosher salt
• 3 large eggs, room temperature
• 1 large egg yolk, room temperature
• 1/2 cup sour cream
• 1/3 cup heavy cream
• 2 tsp vanilla extract
• 1 tsp finely grated lemon zest

• 3/4 cup jarred caramel or dulce de leche
• 3 tbsp heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp flaky sea salt, plus more for serving

• 1/2 cup heavy cream, cold
• 1 tbsp powdered sugar

Instructions

1. Heat the oven to 325°F. Wrap the outside bottom and sides of a 9-inch springform pan in two layers of heavy-duty foil, pressing it tight so no water can seep in. Butter the inside of the pan.
2. Combine the graham crumbs, crushed amaretti, 2 tablespoons sugar and 1/4 teaspoon salt in a bowl, then stir in the melted butter until the mixture looks like damp sand. Press firmly into the bottom of the pan and about 1/2 inch up the sides, using the flat bottom of a measuring cup. Bake 10 minutes, then cool on a rack while you make the filling. Leave the oven on.
3. In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the cream cheese on medium-low for 2 minutes until completely smooth, scraping the bowl twice. Add the mascarpone and beat just 30 seconds more — mascarpone breaks if overworked.
4. Whisk the sugar, cornstarch and 1/2 teaspoon salt together, then add to the cheese in two additions on low speed, beating until smooth and no sugar grit remains, about 1 minute total.
5. On the lowest speed, add the eggs and yolk one at a time, mixing only until each disappears. Add the sour cream, heavy cream, vanilla and lemon zest and mix 20 seconds. Scrape the bowl and fold a few times by hand — the batter should be pourable and glossy with as little air beaten in as possible.
6. Pour the batter over the cooled crust and tap the pan gently on the counter to release bubbles. Set the pan in a large roasting pan and pour boiling water into the roasting pan until it comes about 1 inch up the sides of the springform.
7. Bake at 325°F for 70 to 85 minutes, until the outer 2 inches are set and the center 3 inches still wobble like loose jelly when you nudge the pan; an instant-read thermometer 1 inch from the edge should read 150°F. Turn the oven off, prop the door open a few inches, and let the cheesecake sit in the cooling oven for 1 hour.
8. Lift the pan from the water bath, remove the foil, and cool on a rack to room temperature, about 2 hours. Run a thin knife around the edge, then refrigerate uncovered for 1 hour before covering loosely and chilling at least 6 hours or overnight.
9. Just before serving, warm the jarred caramel with 3 tablespoons heavy cream in a small saucepan over low heat, whisking until pourable and smooth, 2 to 3 minutes. Off heat, stir in the vanilla and 1/4 teaspoon flaky salt. Let cool 5 minutes so it thickens slightly but still ribbons off a spoon.
10. For the optional cream drizzle, whip the cold heavy cream with the powdered sugar to very soft peaks, then whisk in a splash more cream so it pours in a loose ribbon.
11. Release the springform ring. Spoon the warm caramel over the top of the cheesecake, letting some run down the sides, and finish with a pinch of flaky salt. Slice with a hot, dry knife, wiping between cuts, and finish each plate with a drizzle of the loose cream if using.

Chef's tips

Nutrition (per serving, estimated)

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