This Mascarpone Cheesecake is rich, creamy, and indulgent with a delicate tang from mascarpone cheese and lemon juice. Perfect for any occasion, this cheesecake is a simple yet luxurious dessert that is sure to impress your guests.
Preparation Time
- Prep Time: 20 minutes
- Baking Time: 50–60 minutes
- Cooling Time: 2 hours
- Total Time: ~3 hours 20 minutes
Servings
- Serves: 6–8
Ingredients
For the Filling:
- 8.8 ounces (250 grams) mascarpone cheese
- 2.8 ounces (80 grams) sugar
- 4.9 ounces (140 grams) plain yogurt
- 2 large eggs
- 25 ml (about 1.5 tablespoons) lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
For the Crust (Optional):
- 1 cup (100 grams) graham cracker crumbs
- 3 tablespoons (45 grams) melted butter
- 1 tablespoon sugar
Directions
1. Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Grease and line the base of a 7-inch (18 cm) springform pan with parchment paper.
2. Make the Crust (Optional):
- Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
- Press the mixture firmly into the base of the prepared pan.
- Bake for 8–10 minutes, then set aside to cool.
3. Prepare the Filling:
- In a large mixing bowl, whisk mascarpone cheese and sugar until smooth and creamy.
- Add plain yogurt, eggs, lemon juice, and vanilla extract. Mix until well combined.
- Sift in the flour and fold gently until incorporated. Avoid overmixing to prevent cracks.
4. Assemble the Cheesecake:
- Pour the filling over the cooled crust (if using). Smooth the top with a spatula.
5. Bake:
- Place the springform pan in a larger baking dish. Add hot water to the dish to create a water bath, ensuring the water reaches halfway up the sides of the springform pan.
- Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
6. Cool and Chill:
- Remove the cheesecake from the oven and let it cool to room temperature in the water bath.
- Refrigerate for at least 2 hours or overnight for best results.
7. Serve:
- Carefully remove the cheesecake from the pan. Slice and serve plain or with your favorite toppings.
Serving Suggestions
- Top with fresh berries or a berry compote for a fruity twist.
- Drizzle with caramel or chocolate sauce for added richness.
- Garnish with whipped cream and lemon zest for a classic touch.
- Pair with a cup of coffee or espresso for a delightful dessert.
Cooking Tips
- Use room-temperature ingredients for a smoother filling.
- Avoid overmixing to prevent air bubbles and cracks.
- Bake in a water bath for even cooking and a creamy texture.
- Run a knife around the edges of the pan immediately after baking to prevent cracking.
Nutritional Benefits
- Mascarpone cheese provides a rich source of calcium and healthy fats.
- Eggs add protein and essential vitamins.
- Lemon juice offers a boost of vitamin C.
Dietary Information
- Contains dairy, gluten (if using the crust), and eggs.
- Can be made gluten-free by using gluten-free cookie crumbs for the crust.
Nutritional Facts (Per Serving)
- Calories: ~280
- Protein: 6 g
- Carbohydrates: 20 g
- Fat: 20 g
- Fiber: 0 g
- Sodium: 120 mg
Storage
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze individual slices for up to 2 months. Thaw in the fridge overnight before serving.
Why You’ll Love This Recipe
- Smooth, creamy texture with a hint of tanginess from mascarpone and lemon.
- Perfect for any occasion, from family dinners to special celebrations.
- Easy to customize with your favorite crust and toppings.
- A decadent dessert that feels indulgent but is simple to prepare.
Conclusion
This Mascarpone Cheesecake is a rich and creamy dessert that’s perfect for any gathering. With its velvety texture and classic flavor, it’s a crowd-pleasing treat that will leave everyone asking for seconds. Try this recipe for a show-stopping dessert that’s as delicious as it is beautiful!
Frequently Asked Questions (FAQ)
- Can I use cream cheese instead of mascarpone?
Yes, cream cheese works as a substitute but will have a slightly tangier flavor. - Can I make this cheesecake crustless?
Absolutely! Simply skip the crust step and pour the filling directly into the pan. - What toppings go well with this cheesecake?
Fresh berries, fruit sauces, caramel, or chocolate drizzle are great options. - How do I prevent the cheesecake from cracking?
Use a water bath, avoid overmixing, and let the cheesecake cool gradually. - Can I use flavored yogurt?
Plain yogurt is recommended, but lightly flavored yogurt like vanilla can work. - What can I use instead of a springform pan?
Use a deep pie dish, but slicing and serving might be trickier. - How do I know when the cheesecake is done?
The edges should be set, and the center should still jiggle slightly. - Can I freeze this cheesecake?
Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight. - Can I make mini cheesecakes with this recipe?
Yes, divide the batter into cupcake liners and bake for 20–25 minutes. - Can I use lemon zest instead of juice?
Yes, lemon zest will add flavor without altering the texture.