Baked Lemon Mascarpone Cheesecake
This decadent lemon mascarpone cheesecake has lemon flavor in every bite! The mascarpone cheese gives it a richer 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!
Equipment
- 1 food processor or blender
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Ingredients
Graham Cracker Crust
- 180 grams graham crackers 1 ½ 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
- ¼ teaspoon salt
- 3 large eggs room temperature
- 225 grams lemon curd
- 60 grams whipped cream
Instructions
Graham Cracker Crust
- Preheat the oven to 350°F (180°C) 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 325°F (165°C). 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, ¼ 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. 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
Notes
You can use homemade lemon curd and whipped cream or use store-bought.
Don't skip the water bath! It creates a humid environment inside the oven that keeps the top of the cheesecake from drying out and cracking.
Gently run a knife between the crust and inside sides of the pan before chilling in the fridge to prevent cracking.
Storage: Refrigerate in an airtight container or wrapped in plastic wrap for up to 4 days. I recommend storing without the whipped cream since it will deflate.
Freezing: Remove the whipped cream, then wrap the lemon mascarpone cheesecake in aluminum foil and freeze for up to 3 months. You can freeze individual slices by wrapping them in foil and placing in a zip-top bag. Thaw in the refrigerator overnight before enjoying.
Nutrition
Serving: 1servingCalories: 534.2kcalCarbohydrates: 44.3gProtein: 7.2gFat: 36.9gSaturated Fat: 21.5gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 7.2gTrans Fat: 0.3gCholesterol: 130.2mgSodium: 398.2mgPotassium: 125.5mgFiber: 0.6gSugar: 33.9gVitamin A: 1205.1IUVitamin C: 3.2mgCalcium: 101.4mgIron: 0.9mg
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