This Creamy Mascarpone Cheesecake is a delightful dessert with a velvety texture and a subtle hint of lemon. Perfect for any occasion, this easy-to-make cheesecake combines a buttery biscuit crust with a rich and creamy mascarpone filling. Whether you’re hosting a party or craving a sweet treat, this cheesecake will satisfy every palate.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Crust:
- 5.3 ounces (150 grams) biscuits (digestive or graham crackers)
- 2.5 ounces (70 grams) melted butter (about 5 tablespoons)
For the Filling:
- 8.8 ounces (250 grams) mascarpone cheese (about 1 cup)
- 2.8 ounces (80 grams) sugar (about 6 tablespoons)
- 4.9 ounces (140 grams) plain yogurt (about 1/2 cup)
- 2 large eggs
- 25 ml (about 1.5 tablespoons) lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Directions
Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Crush the biscuits into fine crumbs. Mix with the melted butter until well combined.
- Press the mixture into the bottom of a greased or parchment-lined baking pan to form an even crust. Set aside.
Make the Filling:
- In a large bowl, beat the mascarpone cheese and sugar together until smooth.
- Add plain yogurt, eggs, lemon juice, and vanilla extract, mixing until creamy.
- Sift in the flour and stir until the mixture is lump-free.
Assemble and Bake:
- Pour the mascarpone mixture over the prepared crust, spreading it evenly.
- Bake for 20 minutes or until the center is just set but slightly jiggly.
Cool and Refrigerate:
- Allow the cheesecake to cool completely at room temperature.
- Refrigerate for at least 1 hour to fully set.
Serve:
- Slice and enjoy! Garnish as desired.
Serving Suggestions
- Top with fresh berries for added flavor and color.
- Drizzle with chocolate or caramel sauce for indulgence.
- Add whipped cream and a sprinkle of powdered sugar.
- Garnish with a slice of lemon or mint leaves.
Cooking Tips
- Ensure all ingredients are at room temperature for a smooth filling.
- Avoid overmixing the batter to prevent cracks during baking.
- Use a water bath if you prefer a softer, moister cheesecake texture.
Nutritional Benefits
- Mascarpone provides a rich source of calcium.
- Lemon juice adds a dose of vitamin C.
- Yogurt enhances gut health with probiotics.
Dietary Information
- Vegetarian-friendly.
- Not suitable for gluten-free diets due to the crust.
Nutritional Facts (per serving)
- Calories: 280
- Protein: 6g
- Fat: 18g
- Carbohydrates: 20g
- Sugar: 12g
Storage
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months; thaw overnight in the refrigerator before serving.
Why You’ll Love This Recipe
- Quick and easy to prepare with simple ingredients.
- Perfectly creamy and rich with a balanced tangy flavor.
- Versatile for any occasion, from casual gatherings to formal dinners.
- Customizable with your favorite toppings and garnishes.
Conclusion
This Creamy Mascarpone Cheesecake is a show-stopper dessert that’s both indulgent and effortless to make. With its smooth filling and buttery crust, it’s a crowd-pleaser that leaves everyone wanting more. The hint of lemon adds a refreshing twist, making it a versatile treat for any season. Try it today and enjoy a slice of creamy perfection!
Frequently Asked Questions
- Can I use cream cheese instead of mascarpone?
Yes, cream cheese can be used, but it may result in a tangier flavor and slightly firmer texture. - Can I make this cheesecake gluten-free?
Use gluten-free biscuits for the crust to make the recipe gluten-free. - Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt works well and adds a slightly tangier flavor. - Why did my cheesecake crack?
Overbaking or rapid cooling can cause cracks. Avoid overmixing and cool the cheesecake gradually. - Can I add fruit to the filling?
Yes, small pieces of fruit like berries can be folded into the filling for added texture. - How do I know when the cheesecake is done?
The center should be slightly jiggly but not liquid when gently shaken. - Can I double the recipe?
Yes, use a larger pan and adjust the baking time accordingly. - What’s the best way to crush biscuits?
Use a food processor or place the biscuits in a sealed bag and crush with a rolling pin. - Can I use a springform pan?
Absolutely, a springform pan makes it easier to remove the cheesecake without damaging it. - What can I use instead of lemon juice?
Lime juice or orange juice can be used as substitutes for lemon juice.