Mascarpone Cheesecake with Dulce de Leche Drizzle

Mascarpone Cheesecake with Dulce de Leche Drizzle

I love cheesecake. Especially homemade cheesecake! I don't really make it very often though. Really only for special occasions. I made a Chocolate Biscoff Cheesecake around this time last year and it was TO. DIE. FOR. I mean that too. I've received requests to make it for friends' birthdays, anniversary's, etc. It's a pretty special cheesecake.

I decided to make a different kind of cheesecake this time. Not chocolate, and I wanted to use mascarpone cheese instead of the usual cream cheese. Mascarpone is a creamy Italian cheese, very similar to cream cheese, but better. At least I think so. And I think it made the texture of this cheesecake absolutely perfect.

You could definitely eat this cheesecake as is, just plain. But the addition of the a little dulce de leche over the top is phenomenal. You could also top it with fresh strawberries or raspberries.

Mascarpone Cheesecake with Dulce de Leche Drizzle
Recipe written by The Chef Next Door
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Ingredients:

For the Crust: 
1 1/2 cups shortbread cookie crumbs (about 26 Lorna Doone cookies) 
1/3 cup unsalted butter, melted 

Filling: 
8 oz. low fat cream cheese, room temperature 
16 oz. mascarpone cheese, room temperature
1 cup sugar 
3 large eggs 
1 Tbsp pure vanilla extract 
1 cup light sour cream 

For the Drizzle:
1/2 cup prepared Dulce de Leche topping, slightly warmed 

Preheat the oven to 350 degrees. Wrap the outside of a 9-inch springform pan with a couple of layers of foil and set aside.

In a small saucepan melt the butter. Finely grind the shortbread cookies in a food processor, then add the cookie crumbs to the melted butter and mix well. Press the crumb mixture onto the bottom of the prepared pan. Bake the crust until golden, about 20 minutes. Cool slightly on a wire rack. Reduce the oven temperature to 325 degrees.

In the bowl of your stand mixer beat the cream cheese and mascarpone cheese until smooth. Add the sugar and mix until combined. Add the eggs, one at a time, until smooth, occasionally scraping down sides of bowl as needed. Add the vanilla and sour cream and mix until combined.

Pour the filling over the crust in the pan. Place the pan on a baking sheet for even baking. Bake the cheesecake until the top is golden and the cake is almost set, about an hour and 15 minutes. Cool the cake on a wire rack for one hour, then refrigerate uncovered for several hours. 

Warm the dulce de leche topping in the microwave for about 45 seconds so that it's easy to pour. Drizzle the dulce de leche topping over the top of the cheesecake in any pattern you wish. Cut into slices and serve. Cover any remaining cheesecake and keep refrigerated.

Bon Appetit!