Small Batch Mascarpone Cheesecake
This rich and creamy small batch mascarpone cheesecake is the perfect way to have your (cheese)cake and eat it too.
About Small Batch Baking
You don’t always need to bake for a crowd.
I’m a strong proponent of baking just for yourself. Baking is self-care. Plus, I’ve needed a dessert fix more times than I can count. A craving for just one cookie. Or one slice of cake. Or one cinnamon roll.
But most recipes aren’t designed for a party of one. And as much as I love cinnamon rolls, I don’t have room for a dozen of them in my stomach (or my fridge).
The solution = small batch baking.
Small batch baking features recipes that are scaled down to make approximately two plus (or four plus) servings. It’s great for people who live alone, have a roommate, or for small households.
About This Cheesecake
Easy to make. This recipe comes together quickly, which makes it perfect for when you have a last minute sweet craving. The cheesecake itself calls for just 8 simple ingredients—many of which are likely already in your pantry. I used the BelGioioso Mascarpone Cheese, which I picked up from the deli section of my local Publix. But if you can’t find mascarpone cheese, then you may swap this ingredient out for another 8 ounces of cream cheese.
Perfect for two. This is a great dessert for a date night or small dinner party. You can indulge without having to worry about a ton of leftovers. You can quite literally have your (cheese)cake and eat it too.
No water bath. I know, the dreaded water bath. It’s what initially made me avoid cheesecake recipes. This small batch mascarpone cheesecake is the best no-fuss recipe because it does not require a water bath. If you are wary of cracks in your cheesecake, then you may be extra safe by following these added precautions: (1) open the oven door and let the cheesecake cool for at least 30 minutes before transferring to a wire rack to cool completely; or (2) leave the cheesecake to cool on the top of your oven. Drastic changes in temperature can cause cracks in a cheesecake.
Only one bowl required. I’ll be totally honest, washing dishes is my least favorite part of baking. That’s why I love one bowl recipes. It makes for easy clean-up.
Buttery graham cracker crust. Velvety, rich, and decadent mascarpone filling. A small batch cheesecake recipe for when you want just a little, but not a lot.
Tips & Troubleshooting
Line your loaf pan with parchment paper. You don’t want to put all the effort into making a gorgeous cheesecake just for the final product to stick to the pan. Spray a little baker’s spray on your loaf pan before you line all sides of the pan with parchment paper.
Use room temperature ingredients. Cold ingredients will result in a lumpy batter. Room temperature eggs, mascarpone cheese, and cream cheese will incorporate more cohesively into the batter.
Use a full-fat, brick-style cream cheese. As tempting as it may be to use a reduced fat version, full-fat cream cheese makes for a more flavorful cheesecake. I used the Philadelphia brand cream cheese for this recipe.
Do not over-mix the filling. Over-mixing incorporates too much air, which can cause the top of the cheesecake to crack. If your cheesecake does crack, don’t worry—you can cover it up with a filling of your choice.
Run your knife under hot tap water before slicing. This is the key to getting those perfect, clean cheesecake slices. Use a sharp knife, preferably a chef’s knife (no serrated edges), to slice your chilled cheesecake. Warm up your knife by running it under hot tap water for a few seconds. Wipe the knife dry with a clean dish towel before slicing. Repeat between each slice.
Anna-Nicole’s Final Thoughts
Small batch baking is perfect when you (or you plus one more) need to satisfy a sweet craving.
You can find the recipe for this small batch mascarpone cheesecake below. Be sure to tag your creations @annanicolebakes or #annanicolebakes. Happy baking!
Small Batch Mascarpone Cheesecake
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and line a 9x5 loaf pan with parchment paper. Let the edges of the parchment paper hang over the sides to make for easy removal.
- Use a food processor to pulse the graham crackers until finely ground. Alternatively, place the graham cracker sheets into a plastic bag and crush with a rolling pin.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. The mixture will have the appearance and consistency of wet sand.
- Pour the graham cracker mixture into the prepared loaf pan. Firmly press the mixture into the base of the pan, and pack the crust in tight. Use the bottom of a small measuring cup or glass to smooth the mixture across the base of the pan.
- Place the loaf pan on the center rack of the preheated oven. Bake for 10 to 15 minutes or until lightly golden. Let the crust cool on a wire rack while you prepare the filling.
- Reduce the oven temperature to 325 degrees Fahrenheit.
- Add the softened cream cheese and mascarpone cheese to a large bowl (or you may wipe clean the bowl used for the crust and use the same). Using a hand-mixer or a stand-mixer with a paddle attachment, beat the cream cheese and mascarpone cheese on low speed until smooth and creamy.
- Add the vanilla, sugar, lemon, and lemon zest to the bowl. Beat on low speed until incorporated with the rest of the ingredients. Then add the egg and beat until incorporated. Be careful not to over-mix.
- Pour the filling into the loaf pan. Use an offset spatula to spread the filling evenly across the crust and to smooth out the top.
- Place the loaf pan on the center rack of the preheated oven. Bake for 35 to 40 minutes. The cheesecake is done when the edges are firm and light golden brown in color, but the middle still has a slight wobble when you shake the pan.
- Set the pan on a wire rack to cool completely.
- Once cooled to room temperature, cover the top of the cheesecake with plastic wrap. Place the cheesecake in the refrigerator and chill for at least 4 hours before serving (but preferably overnight). Serve with your desired toppings. Store leftovers in an airtight container for up to 4 days.
Notes
- Serve with your desired toppings (fruit compote, chocolate sauce, caramel sauce).
- If you cannot find mascarpone cheese, you may swap this ingredient out for another 8 oz. of full-fat, brick-style cream cheese.
