Lemon and Mascarpone Cheesecake

A wonderfully creamy cake with a pleasant lemon flavor and a center that melts in your mouth. Since it is best when well chilled and all the flavors have developed, we recommend preparing it in the evening and then storing it in the refrigerator overnight. Before serving, you can decorate the cheesecake with dollops of sweet meringue, which you can lightly torch with a kitchen torch for the finishing touch.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 68 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 160 g Breadcrumbs, dried

  • 10 g Sugar, white

  • 1 pinch Salt, table

  • 50 g Butter, unsalted

  • 450 g Cheese, creamy

  • 225 g Cheese, creamy

  • 200 g Sugar, white

  • 1 teaspoon Vanilla, extract, imitation

  • 60 ml Juice, lemon

  • pieces Lemon zest, fresh

  • 3 pieces Egg, fresh

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a round springform pan (20 cm in diameter) with butter, then line the bottom with parchment paper.

  2. Melt the butter slowly in a saucepan over low heat. Remove the saucepan from the heat and let the butter cool slightly. In a food processor, finely grind the cookies. Add the melted butter, salt, and sugar, and mix well until the cookies and butter combine into a uniform mixture.

  3. Sprinkle half of the cookie mixture into the pan and press it firmly against the bottom with your hands. Press the remaining mixture against the sides of the pan to create a slight edge. Bake the cookie base in the preheated oven for 8 minutes. Remove the baked base from the oven and let it cool.

  4. While the base is cooling, prepare the filling. In a bowl, add the cream cheese, mascarpone, and sugar. Mix everything together with an electric mixer set to medium speed until smooth. Reduce the mixer speed and mix in the vanilla paste (or extract), lemon zest, and juice. Then, gradually mix in the eggs, one at a time. Mix on low speed until you get a uniform creamy mixture, then stop mixing.

  5. Pour the prepared cream onto the cooled base. Smooth and level the top. Bake the cheesecake at 160 degrees Celsius for 50 to 60 minutes. It is important not to open the oven door during the first half of baking!

  6. The cheesecake is done when the edges are firm, but the center is still soft and slightly jiggles when you shake the pan. Turn off the oven, crack the oven door open, and let the cake cool in the turned-off oven for one hour. Then remove the pan from the oven and let the cake cool to room temperature before chilling it in the refrigerator for several hours (preferably overnight).

Nutrition Information (Per 100g)

  • Calories: 336.7 kcal
  • Fat: 22.52 g
    • Saturated Fat: 12.14 g
  • Carbohydrates: 26.49 g
    • Sugars: 17.94 g
  • Protein: 5.95 g
  • Fiber: 0.46 g