Lemon Mascarpone Cheesecake
Cheesecake with amazing combination of lemon and mascarpone!
Ingredients
| For crust | ||
| All pupose flour | 1 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Sugar | 1/4 Cup (4 tbs) | |
| Lemon zest | 1 Tablespoon | |
| Cold butter | 1/3 Cup (5.33 tbs) , chopped | |
| Egg yolks | 2 | |
| For topping | ||
| Mascarpone | 2 Cup (32 tbs) | |
| Sugar | 1/3 Cup (5.33 tbs) | |
| Eggs | 1 | |
| All pupose flour | 1 Tablespoon | |
| Vanilla extarct | 1/2 Teaspoon |
Directions
GETTING READY
1. Preheat oven to 320 degree F.
2. Line a 9x9 cake pan with parchment paper and set it aside.
MAKING
3. In food processor, add flour, baking powder, sugar, lemon zest, and butter. Blend well until the mixture resembles fine breadcrumbs.
4. Drop egg in processor while the motor is running. Pulse to combine well.
5. Drop batter in cake pan. Press and spread evenly. Pop it in oven and bake for 20-25 minutes.
6. In the meanwhile for topping, in a bowl combine mascarpone, sugar, egg, flour, lemon zest, and vanilla. Whisk until smooth.
7. Pour topping on cake crust. Spread and smooth it out.
8. Pop it again in oven, and bake for 30-35 minutes.
9. Remove from oven, place it on wire rack and allow it to cool completely.
10.Place it in refrigerator for at least 3 hours to set.
SERVING
11. Cut in slices and serve cheesecake chilled.
Recipe Summary
Nutrition Facts
Serving size
Calories 572Calories from Fat 383
% Daily Value*
Total Fat 43 g66.2%
Saturated Fat 23 g115%
Trans Fat 0 g
Cholesterol
Sodium 157 mg6.54%
Total Carbohydrates 38 g12.7%
Dietary Fiber %
Sugars 19 g
Protein 9 g18%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
