Luxurious Lemon Cheesecake with Mascarpone Topping: A Citrus Delight for Any Occasion

This Lemon Cheesecake recipe brings together the zesty freshness of lemons with the creamy decadence of cheesecake, topped with a luscious mascarpone cream. The biscuit base provides a crunchy foundation, perfectly complementing the smooth and tangy filling. Each layer of this dessert, from the lemon-infused cheesecake to the rich mascarpone topping, promises a harmonious blend of textures and flavors that are sure to impress.

Why You'll Love This: Lemon lovers will rejoice in the intense citrus flavor that permeates every component of this cheesecake. The addition of homemade lemon glaze adds a bright, tart contrast to the sweetness of the cream cheese and mascarpone. This cheesecake is not just a treat for the palate but also a visual delight, making it the perfect centerpiece for your dessert table.

Perfect Occasion: This Lemon Cheesecake is ideal for spring and summer gatherings, such as garden parties, Easter celebrations, or any occasion that calls for a refreshing dessert. It's also perfect for holiday feasts or as a special treat to brighten up the colder months.

Decoration Tips: Garnish this cheesecake with thinly sliced lemon wheels, fresh mint leaves, or even edible flowers for a touch of elegance. A dusting of powdered sugar or lemon zest can also enhance the visual appeal. Serve each slice with a small dollop of whipped cream or a drizzle of additional lemon curd for extra flair.

Ingredients:

  • Cheesecake Base:
    • 260g digestive biscuits, crushed into fine crumbs
    • 100g unsalted butter, melted
  • Cheesecake Filling:
    • 600g full-fat cream cheese
    • 230g caster sugar
    • 3 large eggs
    • 190g lemon curd
    • 3 tbsp lemon juice
  • Lemon Glaze:
    • 4 large egg yolks
    • 130g caster sugar
    • 1 tbsp lemon zest
    • 80mL fresh lemon juice
    • 85g unsalted butter
  • Mascarpone Topping:
    • 200g mascarpone cheese
    • 100g double cream
    • 60g icing sugar

Method:

  1. Preheat your oven to 180°C (350°F). Combine the digestive biscuit crumbs with melted butter and press into the bottom of a springform tin. Bake for 10 minutes and allow to cool.
  2. For the filling, beat the cream cheese and caster sugar until smooth. Incorporate the eggs one at a time, followed by the lemon curd and lemon juice. Pour this mixture over the cooled base and bake for 40 minutes.
  3. Allow the cheesecake to cool in the turned-off oven to prevent cracking.
  4. For the lemon glaze, use a double boiler to whisk the egg yolks, sugar, lemon zest, and juice until thickened. Remove from heat, stir in the butter, and spread over the cooled cheesecake.
  5. Refrigerate the cheesecake overnight to set.
  6. Whip the mascarpone, double cream, and icing sugar until soft peaks form. Pipe or spread the topping over the cheesecake.
  7. Garnish as desired with lemon slices and mint before serving.

Enjoy this exquisite Lemon Cheesecake, where every bite offers a burst of lemony zest balanced with creamy, sweet layers!

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