Lemon Mascarpone Cheesecake
Yields 12
Learn how to make this delicious Lemon Mascarpone Cheesecake today. This recipe uses ingredients such as mascarpone cheese, cream cheese and lemon juice.
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Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Crust
  1. 2 cups graham cracker crumbs
  2. ¼ cup unsalted butter, softened
  3. 2 tablespoons shortening, softened
  4. 1 tablespoon lemon juice
Lemon Curd
  1. 1-½ cups granulated sugar
  2. ¾ cup unsalted butter, at room temperature
  3. 4 large whole eggs, room temperature
  4. 5 large egg yolks, room temperature
  5. ¼ teaspoon coarse salt
  6. 1-¼ cups fresh lemon juice
  7. 2 teaspoons vanilla extract
Filling
  1. 16 ounces mascarpone cheese
  2. 8 ounces cream cheese, softened
Instructions
  1. Coat bottom and interior of a 9-inch springform pan with butter-flavored cooking spray. Line bottom and sides of pan with baking paper. Spray paper with cooking spray. Set aside.
Crust
  1. Combine together graham crumbs, butter, shortening and lemon juice in a food processor. Pulse until crumbly. Press onto the bottom and about 1 inch up the sides of prepared pan. Freeze until firm, about 30 minutes or so.
Lemon Curd
  1. Set mixer to high speed. Beat together granulated sugar, butter, whole eggs, egg yolks and salt until smooth and creamy, about 2 minutes. Beat in lemon juice and vanilla. Pour into a saucepan. Cook over medium-high heat, while whisking constantly, until thick and coats the back of a spoon. This should take about 4 to 6 minutes. Spoon into a large, heat-proof bowl. Cover with plastic wrap and chill for 45 to 55 minutes or until firm.
Filling
  1. Beat together mascarpone and cream cheese over high speed until creamy and smooth. Beat in 2 cups of cold lemon curd, mixing until well-combined. Pour into chilled crust, spreading evenly until top is smooth. Chill for 40 minutes until top is firm. Spread remaining lemon curd on top of cake, spreading to cover the entire cake top. Freeze until firm, about 4 hours or overnight.
  2. When read to serve, remove sides of pan and peel off baking paper on the side of cake. Thaw in refrigerator for 45 to 60 minutes before cutting.
Notes
  1. Decorate top of cake with fresh berries or drizzle with warm crème anglaise, if desired.
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