This creamy mascarpone cheesecake is a delightful treat, combining rich mascarpone cheese, and a hint of lemon for a refreshing flavor. With a buttery biscuit base, this cheesecake is easy to prepare and perfect for any occasion. The combination of ingredients creates a smooth, velvety texture that melts in your mouth, making it a must-try dessert for cheesecake lovers.
- 5.3 ounces (150 grams) biscuits (digestive or graham crackers)
- 2.5 ounces (70 grams) melted butter
Preparation Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling and Chilling Time: 1 hour 20 minutes
Total Time: 1 hour 55 minutesIngredients:
For the Crust:
For the Filling:
- 8.8 ounces (250 grams) mascarpone cheese
- 2.8 ounces (80 grams) sugar
- 4.9 ounces (140 grams) plain
- 2 large eggs
- 25 ml (about 1.5 tablespoons) lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Directions:
- Prepare the Crust:
- Preheat the oven to 350°F (175°C).
- Crush the biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined.
- Press the mixture into the bottom of a greased or parchment-lined baking pan to form an even crust. Set aside.
- Make the Filling:
- In a large bowl, beat the mascarpone cheese and sugar together until smooth.
- Add the plain yogurt, eggs, lemon juice, and vanilla extract, mixing until fully combined and creamy.
- Sift in the flour and stir until there are no lumps in the mixture.
- Assemble and Bake:
- Pour the mascarpone mixture over the prepared crust, spreading it evenly.
- Bake at 350°F (175°C) for 20 minutes or until the center is just set but still slightly jiggly.
- Cool and Refrigerate:
- Once cooled, refrigerate the cheesecake for at least 1 hour to allow it to fully set.
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Serve:
- After chilling, slice and enjoy this creamy mascarpone cheesecake! You can garnish with fresh fruit, whipped cream, or a dusting of powdered sugar if desired.
Serving Suggestions:
Pair with a hot cup of coffee or tea for a delightful dessert experience.
Serve with fresh berries or a berry compote for added sweetness.
Top with a drizzle of caramel or chocolate sauce.
Add a dollop of whipped cream for an extra creamy touch.
Serve with a side of lemon curd for more citrus flavor.Cooking Tips:
- Make sure the mascarpone cheese is at room temperature for easier mixing.
- Let the cheesecake cool completely before refrigerating to prevent cracks.
- Do not overbake the cheesecake; it should still have a slight jiggle in the center when removed from the oven.
- If you don’t have lemon juice, you can substitute with lime juice for a different citrus twist.
- For a firmer crust, bake the biscuit base for 5-7 minutes before adding the filling.
Nutritional Benefits:
- Rich in calcium from the mascarpone cheese and yogurt, supporting bone health.
- Good source of protein from the eggs and dairy.
- Contains healthy fats from the mascarpone and butter.
- Low in added sugar, making it a lighter dessert option compared to other cheesecakes.
- Lemon juice adds vitamin C, providing an antioxidant boost.
Dietary Information:
Low in carbohydrates (compared to traditional cheesecakes)
Vegetarian-friendly
Rich in calcium and protein
Moderate in sugar
Contains healthy fatsNutritional Facts (per serving, based on 8 servings):
- Calories: 280
- Protein: 6g
- Fat: 18g
- Carbohydrates: 23g
- Fiber: 1g
- Sugar: 12g
Storage:
- Store the cheesecake in an in the for up to 3 days.
- You can freeze the cheesecake for up to 1 month. Thaw in the before serving.
Why You’ll Love This Recipe:
- It’s a quick and easy cheesecake recipe with minimal preparation time.
- The buttery biscuit crust adds a satisfying crunch.
- The combination of mascarpone, yogurt, and lemon makes it light and refreshing.
- It’s perfect for any occasion, from casual dinners to special celebrations.
- The smooth, creamy texture will impress your family and friends.
Conclusion:
This mascarpone cheesecake is a delicious and easy-to-make dessert, offering a creamy, slightly tangy flavor with the perfect balance of sweetness. Whether you’re hosting a dinner party or simply craving a sweet treat, this cheesecake is sure to satisfy. The simple biscuit crust pairs perfectly with the light mascarpone filling, making this cheesecake both indulgent and refreshing.
Frequently Asked Questions:Can I use cream cheese instead of mascarpone?
Yes, you can substitute cream cheese for mascarpone, but the flavor and texture will be slightly different.
Can I make this cheesecake without eggs?
Yes, you can use a flaxseed or chia egg substitute, but the texture will be denser.
How can I prevent the cheesecake from cracking?
Allow the cheesecake to cool gradually at room temperature before refrigerating, and avoid overbaking.
What kind of biscuits should I use for the crust?
Digestive biscuits or graham crackers work well for the crust, but you can also use shortbread or any other crunchy cookie.
Can I add fruit to the filling?
Yes, you can fold in fresh fruit like blueberries or raspberries to add a fruity flavor to the filling.