Mascarpone Cheesecake
This is another recipe that I threw together with the stuff I had on hand.
It is decadent but not too heavy and the lemon zest and juice adds a wonderful brightness to the recipe. You can add a fruit topping if you like but I think it is delicious on its own. I hope you like it!
This pairs well with my easy strawberry topping too!
Mascarpone Cheesecake
Ingredients:
Crust:
1-1/4 cup graham cracker crumbs
5-6 tbsp butter, melted
4 tbsp sugar
1/4 tsp kosher salt
Filling:
1 (8-ounce) container of cream cheese, softened
1 (8-ounce) container of mascarpone, softened
1 (8-ounce) container of 14% regular sour cream
1/2 cup granulated sugar
3 eggs
Zest of one lemon + 1tbsp lemon juice
1 tbsp vanilla extract
1 tsp vanilla bean paste
Directions:
Preheat oven to 325 F. For the crust, mix the crumbs, sugar and the salt in a small bowl. Stir in the melted butter. Press into the bottom of a 9-inch springform pan.
Bake the crust for 10 minutes. Cool on a wire rack. Once cool, securely wrap the base in aluminum foil.
For the filling: In a large bowl or the bowl from your stand mixer, add the softened cream cheese, mascarpone and sour cream and mix until incorporated. Add the sugar, lemon juice, zest and vanillas and mix until smooth. Add the eggs, one at a time and beat until fully incorporated and smooth. Pour the mixture over the crust.
Place the pan carefully into a larger baking dish (I use a 9X13 inch). Pull your oven rack out of the oven slightly and place the baking dish with the pan inside on the rack. Fill the baking dish with one inch of hot water to make a bain-marie. Carefully push in your oven rack to ensure that the water doesn’t get onto cheesecake.
Bake at 325 F for about 50-60 minutes until the centre is set. Don’t open the oven door too many times or you will get cracks in the cheesecake. Carefully, remove the pan from the bain-marie. Cool on a wire rack for about 10 minutes and then run a butter knife or off-set spatula around the edge to loosen. Cool for about an hour and then chill in the fridge for at least 4 hours (preferably longer) before serving! Enjoy!