• From the author: "I still remember my first taste of mascarpone-at Peck, the fancy food shop in Milan. It was nuttier, silkier, and much more seductive than stiff American sour cream. To have a slice of cheesecake made from this luscious cultured cream strikes me as a true luxury."
  • (Serves 10)
  • Unsalted butter or vegetable oil cooking spray for the cake pan
  • 1 1/2 cups fine biscotti crumbs (made in a food processor) or other cookie crumbs (see note below)
  • 2 tablespoons unsalted butter, melted
  • 6 ounces cream cheese, at room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest
  • 1 pound mascarpone cheese
  • Boiling water as needed


Butter or spray the bottom and sides of a 9-inch springform pan. Wrap the outside of the pan with 2 layers of heavy-duty aluminum foil to prevent leakage. The foil should come all the way up the sides of the pan because the cheesecake will bake in a water bath.
In a bowl, mix the crumbs and butter well. Pat the mixture firmly into place on the bottom of the prepared pan and refrigerate for 1 hour.

Preheat the oven to 350:F.

In an electric mixer, beat the cream cheese until smooth. Add the sugar gradually and beat until completely blended. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl once or twice. Add the lemon juice and lemon zest, then add the mascarpone and beat until smooth. Pour into the prepared pan.

Place the cake pan in a larger pan and add boiling water to come halfway up the sides of the cake pan. Bake for 1 hour, rotating the pan after 30 minutes for even cooking. It will be lightly colored on the top. Remove from the oven and let cool in the water bath. As it cools, it will shrink a little from the sides of the pan.

When completely cool, remove the pan sides and slide the cheesecake onto a plate. Cover and refrigerate. Serve chilled.

Michael's Notes: You'll need about 1/2 pound biscotti to make the 1 1/2 cups crumbs for the crust.

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Submitted 6/13/05.
Source: From Michael Chiarello's Casual Cooking Cookbook
Submitted By: Meryl
Mascarpone Cheesecake