2. For the filling: Beat cream cheese and mascarpone together in a mixing bowl with an electric mixer on medium speed until light and fluffy, about 1 minute. Reduce speed to medium-low and gradually add sugar, beating well, about 1 minute. Add eggs, one at a time, beating thoroughly after each addition. Pour filling into crust and bake until just set, 40-45 minutes. Remove cheesecake from oven and set aside to cool for 5 minutes.