This creamy mascarpone cheesecake is a delightful treat, combining rich mascarpone cheese, yogurt, and a hint of lemon for a refreshing flavor. With a buttery biscuit base, this cheesecake is easy to prepare and perfect for any occasion. The combination of ingredients creates a smooth, velvety texture that melts in your mouth, making it a must-try dessert for cheesecake lovers.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Cooling and Chilling Time: 1 hour 20 minutes
- Total Time: 1 hour 55 minutes
Ingredients:
- For the Crust:
- Biscuits: 150 g (5.3 oz), crushed (digestive or graham crackers)
- Butter: 70 g (2.5 oz), melted
- For the Filling:
- Mascarpone Cheese: 250 g (8.8 oz)
- Sugar: 80 g (2.8 oz)
- Plain Yogurt: 140 g (4.9 oz)
- Eggs: 2 large
- Lemon Juice: 25 ml (1.5 tablespoons)
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 2 tablespoons
Directions:
- Prepare the Crust:
- Preheat the oven to 175°C (350°F).
- Crush the biscuits into fine crumbs and mix with melted butter until evenly 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 mascarpone cheese and sugar together until smooth.
- Add plain yogurt, eggs, lemon juice, and vanilla extract, mixing until fully combined and creamy.
- Sift in flour and stir until no lumps remain.
- Assemble and Bake:
- Pour the mascarpone mixture over the prepared crust, spreading it evenly.
- Bake at 175°C (350°F) for 20 minutes or until the center is just set but still slightly jiggly.
- Cool and Refrigerate:
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Once cooled, refrigerate the cheesecake for at least 1 hour to fully set.
- Serve:
- After chilling, slice and enjoy this creamy mascarpone cheesecake. Garnish with fresh fruit, whipped cream, or a dusting of powdered sugar if desired.
Serving Suggestions:
- Serve with fresh berries or a berry compote for added sweetness.
- Top with a drizzle of caramel or chocolate sauce.
- Add a dollop of whipped cream for an extra creamy touch.
- Serve with a side of lemon curd for more citrus flavor.
- Pair with a hot cup of coffee or tea for a delightful dessert experience.
Cooking Tips:
- Make sure the mascarpone cheese is at room temperature for easier mixing.
- Do not overbake the cheesecake; it should still have a slight jiggle in the center when removed from the oven.
- Let the cheesecake cool completely before refrigerating to prevent cracks.
- If you don’t have lemon juice, substitute it with lime juice for a different citrus twist.
- For a firmer crust, bake the biscuit base for 5-7 minutes before adding the filling.
Nutritional Benefits:
- Rich in calcium from mascarpone cheese and yogurt, supporting bone health.
- Good source of protein from the eggs and dairy.
- Contains healthy fats from the mascarpone and butter.
- Low in added sugar, making it a lighter dessert option compared to other cheesecakes.
- Lemon juice adds vitamin C, providing an antioxidant boost.
Dietary Information:
- Vegetarian-friendly.
- Rich in calcium and protein.
- Moderate in sugar.
- Contains healthy fats.
- Low in carbohydrates (compared to traditional cheesecakes).
Nutritional Facts (Per Serving, Based on 8 Servings):
- Calories: 280
- Protein: 6 g
- Fat: 18 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Sugar: 12 g
Storage:
- Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
- You can freeze the cheesecake for up to 1 month. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe:
- It’s a quick and easy cheesecake recipe with minimal preparation time.
- The combination of mascarpone, yogurt, and lemon makes it light and refreshing.
- The buttery biscuit crust adds a satisfying crunch.
- It’s perfect for any occasion, from casual dinners to special celebrations.
- The smooth, creamy texture will impress your family and friends.
Conclusion:
This mascarpone cheesecake is a delicious and easy-to-make dessert, offering a creamy, slightly tangy flavor with the perfect balance of sweetness. Whether you’re hosting a dinner party or simply craving a sweet treat, this cheesecake is sure to satisfy. The simple biscuit crust pairs perfectly with the light mascarpone filling, making this cheesecake both indulgent and refreshing.
Frequently Asked Questions:
- Can I use cream cheese instead of mascarpone? Yes, you can substitute cream cheese for mascarpone, but the flavor and texture will be slightly different.
- Can I make this cheesecake without eggs? Yes, you can use a flaxseed or chia egg substitute, but the texture will be denser.
- What kind of biscuits should I use for the crust? Digestive biscuits or graham crackers work well for the crust, but you can also use shortbread or any other crunchy cookie.
- How can I prevent the cheesecake from cracking? Allow the cheesecake to cool gradually at room temperature before refrigerating, and avoid overbaking.
- Can I add fruit to the filling? Yes, you can fold in fresh fruit like blueberries or raspberries to add a fruity flavor to the filling.
- What’s the best way to serve this cheesecake? Serve chilled with your favorite toppings, such as whipped cream or fresh fruit.
- Can I make this cheesecake gluten-free? Yes, use gluten-free biscuits for the crust and ensure all other ingredients are gluten-free.
- How do I know when the cheesecake is done? The edges should be set, and the center should have a slight jiggle.
- Can I double the recipe? Yes, double the ingredients and bake in a larger pan, adjusting the baking time slightly.
- What’s the best pan to use? A springform pan works best for easy removal, but any well-greased baking pan will do.