Go Back

16) Mascarpone-Philadelphia Hybrid Filling

Print 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 the oven to 325°F. Set the prepared crust, still in its pie pan, on a rimmed baking sheet.
  2. Beat the room-temperature cream cheese and mascarpone on medium-low speed until smooth. Mix in the sugar, scraping the bowl.
  3. Mix in the eggs one at a time on low speed, then the vanilla, optional lemon juice, sour cream or yogurt, and salt; avoid whipping in excess air.
  4. Pour into the crust. Bake for about 40–55 minutes, until the edges are set and the center reaches 160°F; the center can still wobble gently but should not look liquid. Begin checking at 40 minutes.
  5. Cool on a rack for about 1 hour, then refrigerate at least 4 hours before slicing. This filling contains eggs and must be baked; do not use it as a no-bake filling.