Skip to content
Lemon and mascarpone cheesecake
- Ingredients
- 175g biscuits (I usually use speculoos)
- 80g butter (melted)
- 250g cream cheese (room temperature)
- 250g mascarpone (room temperature)
- 100g sugar
- 3 whole eggs
- 1 lemon
- Vanilla extract
- Method
- Preheat your oven at 140c
- Blitz the biscuits to a rough powder
- Add the melted butter and mix until you get an even dough
- Lightly grease then add flour to a biscuit pan
- Pour the buscuit base in the pan and flatten it with a flat surface (I used a flat-bottom glass)
- Prepare the lemon – grate it first to get the zest then extract the juice in a glass, set aside.
- In a food processor, mix in the cream cheese, mascarpone and sugar on low speed, add the eggs and increase a tad the speed.
- Add the lemon juice, zest and vanilla extract.
- You should get a smooth paste (cold mascarpone and cream cheese would create lumps, and mixing too fast would create too many air bubble that would crack the cake when baking)
- Bake for one hour, then let it cool down in the oven for a further hour.
- Refrigerate and serve the next day, you can pour some passion fruit on top or decorate with raspberries, or any other fruit you fancy.