Baked Mascarpone Cheesecake with Raspberry Coulis
A smooth mascarpone cheesecake baked to perfection, served with a vibrant raspberry coulis that adds fresh tartness. This french-inspired desserts ready in about 80 minutes layers cream cheese, mascarpone cheese, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 360 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz cream cheese
- 8 oz mascarpone cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 1/2 cups fresh raspberries
- 1 tbsp lemon juice
- 2 tbsp powdered sugar
- 1/4 cup water
Instructions
- Step 1: Preheat oven to 325°F. In a large bowl, beat 8 oz cream cheese and 8 oz mascarpone cheese with 3/4 cup granulated sugar until smooth and creamy, about 3-4 minutes.
- Step 2: Add 3 large eggs one at a time, beating well after each addition, then mix in 1 tsp vanilla extract and 2 tbsp all-purpose flour until just combined.
- Step 3: Pour the batter into a 9-inch springform pan lined with parchment paper. Bake for 50-60 minutes until the edges are set but the center slightly jiggles. Cool at room temperature, then refrigerate for at least 4 hours.
- Step 4: Meanwhile, prepare the raspberry coulis by combining 1 1/2 cups fresh raspberries, 1 tbsp lemon juice, 2 tbsp powdered sugar, and 1/4 cup water in a small saucepan. Cook over medium heat for 8-10 minutes until raspberries break down and sauce thickens slightly.
- Step 5: Strain the coulis through a fine sieve to remove seeds, then chill until ready to serve.
- Step 6: To serve, remove cheesecake from the springform pan, slice, and drizzle each portion with the chilled raspberry coulis.
Frequently asked questions
How long does Baked Mascarpone Cheesecake with Raspberry Coulis take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Mascarpone Cheesecake with Raspberry Coulis?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Mascarpone Cheesecake with Raspberry Coulis?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Mascarpone Cheesecake with Raspberry Coulis for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Mascarpone Cheesecake with Raspberry Coulis?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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