This decadent, creamy baked lemon mascarpone cheesecake has bright lemon flavor in every bite! The mascarpone cheese gives it a slightly different flavor than traditional cheesecakes made with just cream cheese. It also gives it a velvety, melt-in-your-mouth quality with pairs beautifully with the homemade graham cracker crust and tart lemon!
I love a nice lemony cheesecake recipe for the Summer. I've been developing a lot of recipes with rich mascarpone cheese, like this chocolate mascarpone cake, tiramisu cupcakes, blueberry shortcake, and lemon berry mascarpone cake. I had a lot of mascarpone left over, so I thought why not make a cheesecake with it? And this lemon mascarpone cheesecake was born!
Baked cheesecakes may seem intimidating at first, but I'm here to help! I've included all the top tips I've learned over the years for making homemade cheesecake in this post along with step by step instructions and photos. I have over a dozen cheesecake recipes on the blog, so trust me, I have the best tips!
If you love lemon desserts, try lemon poppy seed cookies, lemon lavender cupcakes, lemon crunch cake, lemon bar cookies, or chocolate lemon cake next.
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Why This Recipe Works
- The creamy mascarpone filling complements the fresh, sharp lemon flavor perfectly. It helps to balance the tartness of the lemon and cream cheese too.
- Like my lemon raspberry cheesecake, the filling sits on top of a simple, buttery graham cracker crust made with just 3 ingredients!
- Lemon cheesecake an easy and delicious dessert recipe to serve for any special occasion! It's sure to be the star of your dessert table.
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
Ingredients for the crust.
For the cheesecake filling.
- Graham crackers- These make up the base of our crust. You can use Biscoff cookies, gingersnaps, digestive biscuits, or shortbread cookies if you don't have graham crackers.
- Granulated sugar- Sweetens the crust and cheesecake filling. Cane sugar and caster sugar work too.
- Melted butter- This binds the graham cracker crumbs and sugar together for the crust. You can use salted or unsalted butter.
- Cream cheese- Make sure to use full-fat cream cheese for the best creamy texture. It should come in a brick, not a tub. Cream cheese spread in a tub is too runny! Also remember to bring the cream cheese (and all your dairy ingredients!) to room temperature so it's easy to mix. Let sit on the counter for 1-2 hours before you start.
- Mascarpone- This is an Italian cheese is known for its rich, creamy texture and slightly sweet flavor. It adds a luxurious, velvety smoothness, making the cheesecake feel lighter and more decadent compared to using cream cheese alone. It also helps balance the tanginess of traditional cream cheese. My favorite brand is Belgioioso!
- Lemon juice- Use fresh lemon juice for the best taste! The bottled stuff just doesn't compare. I like using regular lemons for a sharp flavor, but you can use Meyer lemons for a sweeter, more floral lemon flavor.
- Heavy cream- I like making cheesecakes with half sour cream and half heavy whipping cream so the filling stays light and doesn't get totally weighed down by sour cream.
- Sour cream- This cuts through the richness of the cream cheese to make the filling a little lighter and super creamy. Use full-fat sour cream or unsweetened plain Greek yogurt.
- Lemon zest- This is the thin yellow outer part of the lemon. It's bursting with lemon oil that make the filling so flavorful! Use a Microplane zester to gently remove it, avoiding the bitter white pith.
- Cornstarch- A little bit helps bind the ingredients together and thicken up the filling.
- Eggs- Large eggs give a smooth, rich texture. Make sure they're at room temperature.
- Lemon curd and whipped cream (not pictured)-ย I made homemade lemon curd and whipped cream for the topping, but you can totally use store-bought or top it with whipped lemon ganache.
Substitutions and Variations
- Mascarpone substitute: If you don't have mascarpone on hand, you can make the cheesecake with all cream cheese. You can also use an equal amount of crรจme fraรฎche.
- Cornstarch substitute: Use all purpose or cake flour if you don't have cornstarch.
- You can make this cheesecake with your favorite citrus instead of lemons! Try it out with limes, oranges, or grapefruit.
Step by Step Instructions
Before you start, line a 9 or 10-inch springform pan with parchment paper and preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Step 1: For the crust, pulse the graham crackers to a fine crumb in a food processor or blender. You can also crush by hand in a bag with a rolling pin.
Step 2: Stir the graham cracker crumbs, and sugar together in a large bowl. Then mix in the melted butter.
Step 3: Firmly press the mixture up the sides and in the bottom of the pan with a mug or measuring cup. Bake for 8-10 minutes, then remove from the oven and set on a wire rack to cool.
Reduce the oven temperature to 325ยฐF (165ยฐC), and make the water bath by filling a casserole dish with warm water and placing on the bottom oven rack.
Step 4: Next, add the cream cheese, mascarpone, and sugar to a large mixing bowl. Mix with a hand mixer or stand mixer with the paddle attachment on medium speed until smooth and creamy with no lumps.
Step 5: Stream in the lemon juice while mixing and then the heavy cream. Stop the mixer and add the sour cream, lemon zest, cornstarch, vanilla extract, and salt. Mix on medium-low speed until smooth, stopping to scrape the sides of the bowl with a rubber spatula.
Step 6: Slowly add the eggs one at a time mixing on low speed. Stop and scrape down the sides of the bowl after each of the last 2 eggs. Gently fold the batter with the rubber spatula to pop air bubbles.
Step 7: Pour the batter over the crust, then place the pan on the rack above the water bath. Bake for 60-80 minutes, or until the edges are firm and the center is puffed. The cheesecake should have a slight jiggle when you gently shake the pan.
Step 8: Cool the lemon mascarpone cheesecake in the switched off oven with the oven door cracked open for 1 hour. Then cool on top of the oven for 1 more hour.
Run a butter knife between the crust and the sides of the pan to release it and prevent cracks. Pour lemon curd on top and wrap the cheesecake in plastic wrap. Then chill in the fridge overnight.
Step 9: When you're ready to serve, top with whipped cream or whipped mascarpone frosting and fresh berries or lemon slices. Slice and enjoy!
Expert Baking Tips
- Use room temperature ingredients. Make sure all your ingredients, especially the mascarpone, cream cheese, and eggs, are at room temperature. This helps achieve a smooth and creamy batter without lumps.
- Do not overmix. Mix the batter just until the ingredients are combined. Overmixing can incorporate too much air, causing the cheesecake to crack.
- Use a water bath. Bake the cheesecake with a water bath to create a moist environment. This helps prevent cracks and ensures even baking, resulting in a creamy, smooth texture.
How to Prevent Cheesecake Cracks
Baking a cheesecake might feel intimidating because of its potential to crack, but you can prevent this with a few key techniques!
- Mix everything very well: Thoroughly beat the wet ingredients (excluding the eggs) until they are completely smooth and creamy. Any lumps or pieces of cream cheese can contribute to cracking.
- Mix the eggs on low: Add the eggs at a low speed to prevent incorporating too much air. Excess air creates bubbles, which can cause the cheesecake to rise and fall quickly during baking, leading to cracks.
- Cool gradually: Let the cheesecake cool down slowly after baking. A sudden shift from a hot oven to a cooler room can also result in cracking.
Storage Instructions
Store the cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for 3-4 days. I recommend removing any whipped cream from the top of the cheesecake before storing since it can deflate in the fridge.
Freezing Instructions
Take all the whipped cream off, then wrap the lemon mascarpone cheesecake in aluminum foil and freeze for up to 3 months. You can also freeze individual slices by wrapping them each in aluminum foil and placing in a freezer-safe bag.
Let the cheesecake thaw in the refrigerator overnight before enjoying.
Frequently Asked Questions
Yes! You can make the lemon cheesecake in a 6 or 7-inch springform pan if you halve the recipe.
I usually use the jiggle test to tell if a cheesecake is done. Gently shake the pan, and if the edges are set while the center still has a slight wobble like Jell-O, it's ready. You can also use a thermometer, aiming for a temperature between 150ยฐF and 155ยฐF (65ยฐC and 68ยฐC) in the center. When you lightly touch the center of the cheesecake, it should feel firm with a slight give. It should look slightly puffed around the edges and just starting to turn golden, with the center continuing to set as it cools.
Using a water bath promotes gentle, even heat distribution, leading to a smoother texture and minimizing the chance of cracks. The humidity created by the water bath keeps the environment in the oven moist, preventing the cheesecake's surface from drying out or developing a tough crust. You can't skip the water bath!
More Cheesecake Recipes to Try
๐ Recipe
Baked Lemon Mascarpone Cheesecake
Equipment
- 1 food processor or blender
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Graham Cracker Crust
- 180 grams graham crackers 1 ยฝ packages
- 60 grams granulated sugar
- 6 tablespoon melted butter salted or unsalted
Cheesecake Filling
- 453 grams full-fat cream cheese room temperature
- 227 grams mascarpone cheese room temperature
- 140 grams granulated sugar
- 76 grams lemon juice
- 100 grams heavy whipping cream room temperature
- 80 grams sour cream room temperature
- 1 tablespoon lemon zest
- 1 tablespoon cornstarch
- 2 teaspoon vanilla extract
- ยผ teaspoon salt
- 3 large eggs room temperature
- 225 grams lemon curd
- 60 grams whipped cream
Instructions
Graham Cracker Crust
- Preheat the oven to 350ยฐF (180ยฐC) and line a 9 or 10-inch springform pan with parchment paper. Set aside.
- Pulverize graham crackers to a fine crumb in a food processor. Then stir the graham cracker crumbs, sugar, and melted butter together in a large bowl.180 grams graham crackers, 60 grams granulated sugar, 6 tablespoon melted butter
- Firmly press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes until golden.
- Remove from the oven and place on a wire rack to cool. Reduce the heat to 325ยฐF (165ยฐC). Fill a roasting pan or casserole dish with hot water and place on the bottom oven rack to create a water bath.
Cheesecake Filling
- Beat room temperature cream cheese, mascarpone, and sugar together in a large mixing bowl with a hand mixer or stand mixer with the paddle attachment until smooth with no lumps.453 grams full-fat cream cheese, 227 grams mascarpone cheese, 140 grams granulated sugar
- While mixing on medium-low speed, stream in the lemon juice and then the heavy cream.76 grams lemon juice, 100 grams heavy whipping cream
- Stop the mixer and add the sour cream, lemon zest, cornstarch, vanilla, and salt. Beat on low speed until smooth and creamy, stopping to scrape the sides of the bowl with a rubber spatula as needed.80 grams sour cream, 1 tablespoon lemon zest, 1 tablespoon cornstarch, 2 teaspoon vanilla extract, ยผ teaspoon salt
- Mix in the eggs one at a time on low, stopping to scrape down the sides of the bowl after each of the last 2 eggs.3 large eggs
- Slowly and gently fold the batter with a rubber spatula to pop air bubbles, then pour on top of the graham cracker crust. Bake right above the water bath for 60-80 minute or until the edges are set and the middle has a slight jiggle like Jell-O when you gently shake the pan.
- Turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour.ย Then move on top of the oven and cool for another hour.
- Pour lemon curd on top of the cheesecake. Place a piece of plastic wrap over the cheesecake and chill in the refrigerator overnight or for at least 6 hours.225 grams lemon curd
- Release the sides of the springform pan and use a thin metal spatula to transfer the cheesecake to a cake stand. Garnish with whipped cream, fresh berries, or lemon slices and enjoy!60 grams whipped cream
Ginger
I made this cheesecake because I had mascarpone cheese I needed to use & some Meyer lemons. Itโs delicious & perfectly creamy. The cake has a light lemon flavor thatโs not overpowering. Though Iโve made lemon curd in the past I used store bought curd because I had an open jar that I wanted to use up.
My only suggestion is to update the total time to 9+ hours because thereโs an hour cook time, an hour in the oven afterward, another hour on the cooktop & then chill for 6 hours. Iโll definitely make this again.
Reina A Crowe
This cheesecake came out delicious! I followed the recipe exactly as stated. it did take a long time, but everyone loved it! I plan to try this recipe with orange and pineapple.