Mascarpone Cheesecake
An extra-silky filling, bright with lemon juice, and a sweet sour cream topping, make this mascarpone cheesecake the ultimate dessert for guests.
Ingredients
Instructions
Place a rack in middle of oven; preheat to 350°. Spray the bottom and sides of pan with nonstick vegetable oil spray. Line the bottom with parchment paper and coat with spray.
Process 18 graham crackers (2 sleeves) in a food processor until broken down into fine crumbs, about 45 seconds. Transfer crumbs to a large bowl and mix in 10 Tbsp. unsalted butter, melted, cooled slightly, 2 Tbsp. granulated sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or vanilla extract until crumbs are saturated. Pat crumbs into bottom and 1½" up sides of prepared pan. Place pan on a rimmed baking sheet and bake until golden, 10–13 minutes. (Don’t fret if parts of the sides slump a bit.) Cool on baking sheet until crust is warm but not hot, about 25 minutes. Leave oven on.
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