NoBake Mascarpone Lemon Cheesecake Mother Would Know from motherwouldknow.com
Introduction
Lemon cheesecake is a classic dessert that is loved by many. The combination of tangy lemon and creamy cheesecake is simply irresistible. In this recipe, we will be using mascarpone cheese to add an extra layer of creaminess to the cheesecake.
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
6 tablespoons unsalted butter, melted
For the filling:
2 cups mascarpone cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1/2 cup heavy cream, room temperature
1/4 cup all-purpose flour
2 tablespoons lemon zest
1/4 cup lemon juice
For the topping:
1/2 cup heavy cream
1 tablespoon powdered sugar
1/2 teaspoon vanilla extract
Instructions
1. Preheat the oven to 325°F. Grease a 9-inch springform pan and set aside. 2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. 3. Press the mixture firmly into the bottom of the prepared pan. Use the bottom of a measuring cup to help press it down evenly. Bake for 10 minutes, then remove from the oven and let cool. 4. In a large bowl, beat the mascarpone cheese and sugar together until smooth. Add the eggs one at a time, beating well after each addition. 5. Add the heavy cream, flour, lemon zest, and lemon juice. Mix until well combined. 6. Pour the filling over the cooled crust and smooth the top with a spatula. 7. Bake for 50-60 minutes or until the cheesecake is set but still slightly jiggly in the center. 8. Turn off the oven and crack open the door. Let the cheesecake cool in the oven for 30 minutes. 9. Remove the cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight. 10. For the topping, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. 11. Remove the cheesecake from the refrigerator and carefully remove the sides of the pan. 12. Pipe or spread the whipped cream on top of the cheesecake and garnish with additional lemon zest if desired.
Nutrition
This lemon cheesecake recipe with mascarpone yields 12 servings. Each serving contains approximately:
Calories: 437
Total Fat: 32g
Saturated Fat: 19g
Cholesterol: 151mg
Sodium: 206mg
Total Carbohydrates: 33g
Dietary Fiber: 0g
Sugars: 25g
Protein: 6g
Conclusion
This lemon cheesecake recipe with mascarpone is a must-try for any cheesecake lover. The addition of mascarpone cheese takes the creaminess to a whole new level, while the lemon adds a refreshing tang. This recipe is perfect for any occasion and will surely impress your guests. Give it a try and let us know what you think!
