Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 350 degrees. Tightly wrap outside of a 9-inch spring form pan with aluminum foil and set aside. 

2. Step2

   Place crumbs and butter in food processor bowl; pulse until mixture is the texture of rough cornmeal. Press crumb mixture into bottom of pan and one-third of the way up the sides of the pan. Bake 10 to 12 minutes or until light brown. Cool to room temperature. 

3. Step3

   Using an electric mixer, beat mascarpone and sugar in large bowl on medium speed for 2 to 3 minutes, or until light and fluffy. Continue to mix on low, adding eggs and yolks one at a time, until incorporated. Mix in vanilla. 

4. Step4

   Scrape down the sides of the bowl with a rubber spatula. Mix on medium for 30 seconds. Pour filling into pan with cooled crust. Place pan into large roasting pan. Pour enough warm water into roasting pan to come halfway up the sides of the spring form pan.

5. Step5

   Bake for 1 hour and 15 minutes. Turn off oven and leave cheesecake in oven, with the door ajar, for 1 more hour.

6. Step6

   Remove from oven and finish cooling cheesecake on a wire cooling rack to room temperature.

7. Step7

   Refrigerate for at least 8 hours before serving.