Go Back
Mascarpone philadelphia hybrid filling

16) Mascarpone-Philadelphia Hybrid Filling

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Cooling and chilling 5 hours
Total Time 6 hours 15 minutes
Servings: 8 slices
Ingredients Method

Ingredients
  

  • 1 prepared 9-inch graham cracker crust in a pie pan at least 1 1/4 inches deep; bake according to its directions first if required
  • 8 oz 225 g cream cheese, room temperature
  • 8 oz 225 g mascarpone, room temperature
  • 2/3 cup 130 g granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice optional, for brightness
  • 2 tbsp sour cream or Greek yogurt for a slightly lighter texture
  • Pinch of salt

Method
 

  1. Heat oven to 325°F. Set prepared crust in its pie pan on a rimmed baking sheet.
  2. Beat room-temperature cream cheese and mascarpone smooth on medium-low. Mix in sugar, scraping bowl.
  3. Mix in eggs individually on low, then vanilla, optional lemon juice, sour cream or yogurt, and salt. Avoid whipping in excess air.
  4. Pour into crust; bake about 40–55 minutes until edges set and center reaches 160°F, gently wobbly but not liquid. Start checking at 40 minutes.
  5. Cool on rack about 1 hour; refrigerate at least 4 hours before slicing. This egg filling requires baking; never use unbaked.