• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Anchored Baking
  • About
  • Recipes
  • Living
  • Shop
  • Give
  • Contact

Cinnamon Mascarpone Cheesecake with Brûléed Figs

October 7, 2020 By Lindsay Forbes Leave a Comment

Jump to Recipe Print Recipe
Cinnamon Mascarpone Cheesecake with Brûléed Figs with slice on plate

This cheesecake uses both cream cheese and mascarpone for an extra rich, creamy, and smooth texture. It is spiced with cinnamon and a gingersnap crust and topped with brûléed figs. This is sure to be a stunner at your next dinner 🙂

Cinnamon Mascarpone Cheesecake with Brûléed Figs with slice on plate

Tips & Tricks

These are my top tips for a smooth cheesecake:

  1. Room temperature ingredients: The cream cheese, mascarpone, and eggs need to be at room temperature when you use them. This ensures that they mix together more evenly and smoothly without risking over-mixing. Leave them out on the countertop for a few hours in order to get them to room temperature. If you do not have time for this, you can put the wrapped cheeses and eggs in a large bowl of warm water. Switch out the water every 10 minutes until room temperature.
  2. Do not over-mix your batter: You will have your mixer on low speed and the goal is to incorporate the egg mixture until JUST combined. Mixing too much (or at too high of speed) introduces air pockets into the batter which will then create bubbles on the top while baking.
  3. Cornstarch: Cornstarch (or flour) helps prevent against cracking. It also makes the cheesecake a little bit more firm so it is easy for slicing. Some say they prefer cheesecake that relies on eggs only but I personally prefer this extra assurance. It doesn’t impact the flavor! More info here.
  4. Do not open the oven while it is baking: Cheesecakes do not like drastic changes in temperatures. This causes cracks.
  5. Leave the cheesecake in the oven for 1 hour after baking: When the cheesecake is done baking, turn the oven off and crack the oven door. This allows the cheesecake to cool more gradually (again, preventing cracking).
  6. Make sure it is fully chilled before slicing: The hardest part of making cheesecake is waiting for it to finish chilling! As it chills, the edges will pull-away from the springform pan. It will also harden a bit which will make it easier to slice. As temping as it is, don’t skip this step! It is best to make cheesecake the night before you plan on serving it.
Slice of Cinnamon Mascarpone Cheesecake with Brûléed Figs 

If you like figs, you may also like my brûléed fig salad or my fig cobbler macarons 🙂

I would love for you to try this recipe! Tag @anchoredbaking or #anchoredbaking so I can see your creations!

Cinnamon Mascarpone Cheesecake with Brûléed Figs with slice on plate

Cinnamon Mascarpone Cheesecake with Brûléed Figs

Lindsay Forbes
This cheesecake uses both cream cheese and mascarpone for an extra rich, creamy, and smooth texture. It is spiced with cinnamon and a gingersnap crust and topped with brûléed figs. This is sure to be a stunner at your next dinner 🙂
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 1 hr 5 mins
Chilling time 5 hrs
Course Dessert
Cuisine American
Servings 1 9″ cheesecake

Ingredients
  

Gingersnap Crust

  • 2 cups finely ground gingersnap cookies
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 pinch salt

Filling

  • 2 (8-oz) packages cream cheese, full-fat (room temperature)
  • 2 (8-oz) containers of mascarpone cheese (room temperature)
  • 1 and 1/4 cups granulated sugar
  • 2 tsp cinnamon
  • 2 Tbsp cornstarch
  • 2 tsp fresh squeezed lemon juice
  • 1 tsp vanilla bean paste
  • 4 large eggs (room temperature)

Topping

  • Fresh figs, sliced in half
  • 1/4 cup turbinado sugar

Instructions
 

For the crust:

  • Preheat oven to 350 degrees F.
  • Whisk together the gingersnap crumbs, melted butter, sugar, and salt. Set aside.
  • Spray a 9-in springform pan with nonstick spray. Transfer crumb mixture to springform pan and use your fingers or measuring cup to press mixture firmly into the bottom and sides of the pan. Bake for 10 minutes. Allow to cool and then wrap bottom of the pan with 3-4 layers of aluminium foil. Make sure the foil goes up about 2-3 inches of the side to prevent water from leaking in.

For the filling

  • Using your stand mixer with the paddle attachment, slowly beat the cream cheese and mascarponse until smooth and combined. Scrape down the sides of the bowl with a rubber spatula. Add the sugar, cornstarch, and cinnamon. Beat for 1 minute, scrape down the sides, and then allow to rest.
  • Start boiling about 5-6 cups of water.
  • In a small bowl, whisk the eggs, lemon juice, and vanilla bean paste.
  • Turn the mixer back on to a low speed and slowly pour in the egg mixture in 3 batches. Wait until just barely combined before added the next pour.
  • Pour the mixture into the prepared springform pan with the baked crust. Gently drop the pan on a countertop to release any air bubbles that may have formed. Place pan into a large roasting pan. Add boiling water to the roasting pan until the water reaches about half way up the side of the springform pan.
  • Bake for 1 hour and 5 minutes, or until the edges are set and the center is still wiggly. Do NOT overbake. The center should still move when you shake the pan. Turn off the oven and crack the door. Allow to rest for 1 hour, then remove from oven and carefully lift the springform pan out of the water, discard the aluminum foil. Transfer cheesecake (still in the springform pan) to a wire rack on the countertop to cool for 2 hours. Cover with aluminum foil and place in the refrigerator to chill for 5-8 hours.

For serving:

  • Remove cheesecake from the refrigerator and run a sharp knife around the sides. Carefully remove the collar from the springform pan. You can keep the cheesecake on the base on the springform pan for serving.
  • Pour the turbinado sugar onto a plate in a thin even layer. Cut figs in half. Dip the inside half of the fig (the cut side) into the sugar. Gently tap away any loose pieces of sugar. You need it coated well enough across the surface to melt. Use a culinary tourch to melt the sugar. Move the heat source around constantly to avoid burning the sugar too much. It takes a second to warm up and then it will start to bubble. You know it is done with the sugar turns liquid and light brown. The shell will harden as it cools. Assemble on top of cheesecake. Enjoy!
Keyword cheesecake, cream cheese, fig, mascarpone

Filed Under: Cakes & Cupcakes, Recipes Tagged With: cheesecake, cinnamoncheesecake, figs

Previous Post: « Champagne Elderflower Cake with Strawberry Preserves
Next Post: Pumpkin Peanut Butter Frozen Dog Treats »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet Lindsay

Welcome to Anchored Baking! This is where you will find sweet treats, some savory foods, and fun facts about culinary history. Read More…

Let’s Connect!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Join the list

Subscribe to receive new posts via email.

anchoredbaking

New Recipe: Apple Cider Donut Whoopie Pies! Intr New Recipe: Apple Cider Donut Whoopie Pies! 

Introducing you to my favorite thing I made this fall- these whoopie pies! Whoopie pies are like little cake sandwiches (they may look like cookies but they are soft like cake).

These whoopie pies are made with reduced apple cider, warm fall spices, and a spiced marshmallow filling. The tops are brushed with melted butter and a cinnamon sugar coating that will remind you of the apple cider donuts you get at the farmstand.

I know you probably already have your Thanksgiving dessert picked out, but maybe you can make these with any leftover apple cider? You will not regret it. 

Wishing you all a very Happy Thanksgiving tomorrow!!
.
.
.
.
.
#whoopiepies #appleciderdonut #appleciderwhoopiepies #applecider #falldessert #fallbaking #applepicking #kingarthurbaking #f52community #thebakefeed #foodtographyschool #foodblogfeed #anchoredbaking #thanksgivingdessert #falldesserts
#marshmallowfluff #spreadthefluff
The hardest part of living on Maui is being far aw The hardest part of living on Maui is being far away from our family and friends for the holidays. 

This is a throwback to the mango macarons I made for our friends before they moved back to the mainland. We are missing them a little extra this week!

The recipe is from @piesandtacos. It was my first time making macarons using the Swiss meringue technique, normally I use the French method. The Swiss method calls for heating the sugar and egg whites over a double boiler before whipping the meringue. I found the Swiss method resulted in a macaron batter that was a little sturdier and easier to work with. 

The macarons have homemade mango jam in the middle followed by a ring of mango buttercream. As always, I used the Golden Glow mangos from Yee's Orchard- they are the best! 

Camila of @piesandtacos has a fancy airbrush machine to paint the macaron shells (which looked SO nice). I don't have an airbrush machine so I used food coloring and a little vodka. Thanks to @barleyandsage for the inspiration! 

Hope you all have an extra special Thanksgiving week with your loved ones 🧡
.
.
.
.
.
#thanksgiving #friendsgiving #macarons #macaronstagram #macaron #mangodessert #mango #mauibaking #swissmeringue #fruitdesserts #yeesorchard #mauiliving #anchoredbaking
Thanksgiving pie- Maui style! These are the passio Thanksgiving pie- Maui style! These are the passion fruit and meringue bars from @cloudykitchen. They have a graham cracker crust, a lemon passion fruit curd, and toasted Swiss meringue on top. These are delicious and very fun to make (especially the torching part)!

This recipe is made in a loaf pan. Since I am baking for just the two of us most of the time, I really appreciate small batches. The leftovers stored very well in the fridge so you could easily make this ahead of time.

I will definitely make this recipe again. Thank you, Erin, for a great recipe!
.
.
.
.
.
#PassionFruit #lilikoi #cloudykitchen #foodphotopgraphy #mauibaking #smallbatchbaking #swissmeringue #fruitdesserts #thanksgiving #thanksgivingpie #thanksgivingdesserts
Happy Easter! 🐰 I posted this new recipe for a Happy Easter! 🐰 I posted this new recipe for a Tropical Coconut Carrot Cake Loaf and I think you will love it!

The cake batter is filled with shredded carrots and warm spices but it also has mashed bananas in it (a trick I learned from @ambitiouskitchen). The bananas add sweetness and moisture, giving the cake a perfect texture. I topped it with a coconut buttercream and toasted coconut flakes to complement the banana. 

Check out AnchoredBaking.com for the recipe! I hope you give it a try :)
.
.
.
.
.
#happyeaster #carrotcake #bananavread #coconutcake #carrotcakeloaf #quickbread #smallbatchbaking #coconutfrosting #tropicaltreats #eastercake #easterbaking #springbaking #cakeforbreakfast #anchoredbaking #thebakefeed #wsbakeclub
Happy St. Patrick's Day! ☘️ I just posted this Happy St. Patrick's Day! ☘️ I just posted this recipe for Irish Apple Cake with Brown Sugar Streusel and Vanilla Bean Custard Sauce. One of my favorite things about this cake is you can have it for dessert AND breakfast the next day! :) It is not too sweet and it is the perfect way to end a traditional boiled dinner if you are having that tonight. Visit AnchoredBaking.com for the recipe and more details! 
.
.
.
.
.
#stpatricksday #stpattysday #applecake #irishapplecake #custard #custardsauce #stpattys #thefeedfeed #thebakefeed #cakeforbreakfast #appledesserts #foodstyling #foodtographyschool #coffeecake #anchoredbaking #springbaking #caketime #cakelovers
Happy Mardi Gras! 💜💛💚 Today would be a gr Happy Mardi Gras! 💜💛💚 Today would be a great day to make these vanilla bean beignets with passion fruit curd. Hardly "traditional" but one of my favorite recipes I have ever published. The beignets have a fluffy, pillowy texture and the curd is a nice tangy complement to the sweet dough. I also wrote about the history of beignets on AnchoredBaking.com if you want to learn more :)

Laissez les bons temps rouler! (Let the good times roll!) 
.
.
.
.
#anchoredbaking #mardigras #NOLA #dessertrecipe #breakfastrecipe #thebakefeed #food52grams @food52 @thebakefeed #food52community @foodtographyschool #passionfruit #lilikoi #mauibaker #beignet #foodhistory #passionfruitcurd #doughnut #redstaryeast #thefeedfeedbaking #bakingblog
We spent one night at @campolowalu and wish we had We spent one night at @campolowalu and wish we had stayed longer! Who else loves camp cooking? Please share your favorite recipes to make while camping! I posted more details and pictures on AnchoredBaking.com :) 
.
.
.
.
.

#campolowalu #olowalu #maui #campcooking #maui #glamping #camping #outdoorkitchen #anchoredbaking
New recipe: White Chocolate Peppermint Bark Ice Cr New recipe: White Chocolate Peppermint Bark Ice Cream with Fudge Ribbons

This recipe has white chocolate melted into the custard base of the ice cream. Then we add fudgey chocolate ribbons and sprinkles of crushed candy cane to recreate all the flavors of peppermint bark. You are going to love this!!

This is a great recipe for anybody who celebrates Christmas in warmer climates but if you are anything like us, you can enjoy ice cream year round! 😉

Recipe on AnchoredBaking.com!
.
.
.
.
.
#homemadeicecream #icecream #christmas #christmasbaking #candycane #peppermintbark #foodstyling #peppermintbarkicecream #whitechocolate #bakingrecipes #feedfeed #feedfeedbaking #foodblog #anchoredbaking #makeittogether #thebakefeed #myanthropologie
New Recipe: Gingerbread Crème Brûlée! This reci New Recipe: Gingerbread Crème Brûlée! This recipe has a spicy, creamy custard base, a hardened caramelized sugar topping for the quintessential crunch, and the cutest gingerbread man stenciled on top to give a nod to the flavors inside.

Check out AnchoredBaking.com for all the tips and tricks including a template to stencil the gingerbread men.

I hope this makes an appearance on your Christmas dinner table!! Happy Holidays! 
.
.
.
.
.
#cremebrulee #crèmebrûlée #gingerbread #gingerbreadman #gingerbreadmen #holidaydessert #christmasbaking #dessertsofinstagram #kitchentorch #anchoredbaking #feedfeed #feedfeedbaking #foodtographyschool #foodphotographyandstyling #christmasbakes #dessertrecipe #bakingtips #bakingblogger #jochefculinary
Load More Follow on Instagram

Copyright © 2020 Anchored Baking