No Junk Cheesecake
4 1/2 lb cream cheese, softened
1 lb mascarpone, softened
1 1/4 cup sugar
2 Tbsp pure vanilla
Heat oven to 325.
Wrap two springform pans with a double layer of foil to keep the water out.
Beat the cream cheese and mascarpone until perfectly smooth.
You must get all the lumps out before you add other ingredients or your resulting cakes will be dry. Start with VERY soft cheeses and this will be easier.
Add the sugar and beat well.
Add the eggs one at a time, beating well after each, but don't overbeat.
Mix in the vanilla.
Pour into pans and bake in a waterbath until just set but still wiggly in the center.
Do not brown.
Pairs Well With
We called this "No Junk" Cheesecake at the restaurant because it's a basic, rich cheesecake with no extra junk added. It's easy and delicious. If you use a water bath and don't overbake it, it's guaranteed to be the smoothest, creamiest cheesecake you've ever tasted.