Christmas Star Mascarpone Cheesecake (with Raspberry Sauce)

Christmas star mascarpone cheesecake with berry sauce is a festive and delicious dessert that looks beautiful! It goes perfectly with a glass of fruit cocktail or dry white wine. And all you need is a big star bakeware baking pan mold (or any other Chrismtasy baking pan mold, for ex. Christmas tree baking pan mold) that you can find. Simple, easy, and incredibly tasty, try the recipe:

Christmas Star Mascarpone Cheesecake (with Raspberry Sauce)


For the crust:

  • 1/4 cup butter, melted
  • 30 Pan di Stelle or any other chocolate plain biscuits or cookies

For the filling:

  • 8 ounces (2 packages) of cream cheese, room temperature
  • 8 ounces (2 packages) Mascarpone cheese, room temperature
  • 1/4 cup milk
  • 1 and 1/2 cups granulated sugar
  • 3 large eggs, plus 2 egg yolks, at room temperature
  • 2 tablespoons cocoa powder, unsweetened
  • 1 ½ tablespoons vanilla extract
  • 8 ounces’ semi-sweet chocolate, melted and a bit cooled

To make the berry sauce:

  • 2 cups mixed berries, frozen
  • 3-4 tablespoons granulated sugar, to taste
  • 1 teaspoon freshly squeezed lemon juice
  • 1 teaspoon finely grated lemon zest
  • ½ tablespoon cornstarch
  • 1 tablespoon water




First, preheat oven to 325°F/160°C/Gas Mark 2. Line a 9″ springform pan in several layers of heavy-duty tin foil; grease the dish with non-stick spray; leave aside.

To make the crust:

  • In a blender or food processor, add the chocolate biscuits (or cookies) and pulse until you get fine crumbs. Pour in the melted butter, blending well to combine.
  • Apply the mix to the prepared star baking pan mold. Press evenly to shape the crust. Place in the fridge to set while you are making the filling.

To make the filling:

  • Whisk mascarpone cheese and cream cheese in a blender until smooth. Pour in the milk. Put the eggs yolks, egg, and sugar; mix until incorporated. Add vanilla and beat for another 30 seconds, or just until well combined. Do not over mix!
  • Apply filling into the crust, spread evenly. Next, apply the star bakeware baking pan mold in a baking pan (with higher sides) and fill it with around 2 in. of hot water (so you can make a water bath).
  • Put cheesecake in the oven. Bake for 1 hour and 20 minutes. Then, turn it off and leave the cheesecake to sit for additional 40 minutes in the oven (with the door closed). The cake will be still a little wiggly in the center.
  • Next, remove from oven and run a sharp knife around the edge of the cheesecake, untying any bits which might have gotten stuck while baking.
  • Set aside for 30 minutes (at room temperature). Then, cover with plastic wrap and place in the fridge for at least 5-7 hours (or preferably overnight).

To make the raspberry sauce:

  • In a medium saucepan, over medium heat, apply raspberries, sugar, lemon zest, and lemon juice. Cook for around 5 minutes, stirring occasionally until the liquid thickens. At any point, you may pour water if the sauce is very thick, or some more sugar to make it sweeter.
  • Next, in a small cup, whisk together water and cornstarch until smooth, then apply it to the saucepan. Allow the mixture to simmer for a few minutes longer until it gets the desired consistency. The berry sauce will thicken more as it cools.
  • Remove cake from pan, spread the berry sauce over the cake, slice, and serve.
  • Keep in the fridge for up to 3 days.

Buon Appetito!