Perfect for any time of year, this cheesecake is packed with Vermont Creamery's finest mascarpone cheese.

Four Season Mascarpone Cheesecake

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

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. 

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. 

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.

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

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

Refrigerate for at least 8 hours before serving.