Cinnamon Mascarpone Cheesecake with Brûléed Figs
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 :)
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!