Embrace the delightful tang of lemon with this exquisite cheesecake, crafted to perfection with a blend of rich cream cheese and smooth mascarpone. Set in a delicate crust and topped with a homemade lemon cream, this dessert is not just a treat for the palate but a celebration of flavors. Its refreshing zestiness complements the creamy texture, making it a sophisticated addition to any dessert table.
Why You’ll Love This: This lemon cheesecake brings together the luxuriousness of two types of cheese with the bright, clean notes of fresh lemon, both in the cake and its topping. The combination creates a rich yet refreshing flavor that’s bold without being overwhelming. The texture is impeccably smooth, and the lemon cream adds a glossy, tangy layer that makes each slice both visually appealing and deliciously balanced.
Perfect Occasion: This cheesecake is ideal for special occasions such as anniversaries, birthdays, or any festive gathering that calls for something uniquely elegant. It’s also perfect for a summer dinner party or as a special treat during the holidays, offering a citrusy counterpoint to traditional heavy desserts.
Decoration Tips: Garnish the top with thin lemon slices arranged in a spiral or scatter lemon zest for a burst of color and flavor. Edible flowers or a dusting of powdered sugar can add an extra touch of elegance. For a more dramatic effect, serve each slice with a drizzle of raspberry coulis or mint leaves for a refreshing contrast.
Ingredients:
- 250 grams of cream cheese
- 150 grams of mascarpone cheese
- 75 grams of sugar
- 2 large eggs
- Zest of one lemon
- 15 grams of cornstarch
For the Lemon Cream:
- 1 extra-large egg
- 100 grams of sugar
- 50 grams of butter, room temperature
- 75 grams of freshly squeezed and strained lemon juice
- Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Line a 17 cm diameter springform pan with parchment paper.
- In a mixing bowl, combine the cream cheese, mascarpone cheese, sugar, eggs, lemon zest, and cornstarch. Blend with an immersion blender until the mixture is smooth and creamy.
- Pour the mixture into the prepared pan and smooth the top. Bake for about 50 minutes. The cheesecake will rise during baking and settle slightly as it cools; this is expected.
- Once done, leave the cheesecake in the oven with the door slightly ajar for 30 minutes to cool gradually.
- Remove from the oven, let it cool to room temperature, then refrigerate overnight to set.
For the Lemon Cream: 6. In a saucepan, combine the sugar and butter over medium heat. Mix well, then add the lemon juice and stir. Add the egg and stir continuously. Cook until the mixture thickens. 7. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until ready to use. 8. When the cheesecake is fully set, remove from the mold and spread the lemon cream evenly over the top.
Enjoy this heavenly lemon cheesecake, a creamy delight with a luscious lemony lift that promises to dazzle your taste buds and impress your guests!
