Lemon Mascarpone Cheesecake

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Oct. 03, 2012

Cheesecake with amazing combination of lemon and mascarpone!


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



1. Preheat oven to 320 degree F.

2. Line a 9x9 cake pan with parchment paper and set it aside.


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.


11. Cut in slices and serve cheesecake chilled.

Recipe Summary

Difficulty Level: Medium
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 572Calories from Fat 383

 % Daily Value*

Total Fat 43 g66.2%

Saturated Fat 23 g115%

Trans Fat 0 g


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