Directions
1. Preheat the Oven:
Preheat your oven to 325°F (160°C).
Grease and line the base of a 7-inch (18 cm) springform pan with parchment paper.
2. Make the Crust (Optional):
Mix graham cracker crumbs, melted butter, and sugar in a bowl until combined.
Press the mixture firmly into the base of the prepared pan.
Bake for 8–10 minutes, then set aside to cool.
3. Prepare the Filling:
In a large mixing bowl, whisk mascarpone cheese and sugar until smooth and creamy.
Add plain yogurt, eggs, lemon juice, and vanilla extract. Mix until well combined.
Sift in the flour and fold gently until incorporated. Avoid overmixing to prevent cracks.
4. Assemble the Cheesecake:
Pour the filling over the cooled crust (if using). Smooth the top with a spatula.
5. Bake:
Place the springform pan in a larger baking dish. Add hot water to the dish to create a water bath, ensuring the water reaches halfway up the sides of the springform pan.
Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
6. Cool and Chill:
Remove the cheesecake from the oven and let it cool to room temperature in the water bath.
Refrigerate for at least 2 hours or overnight for best results.
7. Serve:
Carefully remove the cheesecake from the pan. Slice and serve plain or with your favorite toppings.
Serving Suggestions
Top with fresh berries or a berry compote for a fruity twist.
Drizzle with caramel or chocolate sauce for added richness.
Garnish with whipped cream and lemon zest for a classic touch.
Pair with a cup of coffee or espresso for a delightful dessert.
Cooking Tips
Use room-temperature ingredients for a smoother filling.
Avoid overmixing to prevent air bubbles and cracks.
Bake in a water bath for even cooking and a creamy texture.
Run a knife around the edges of the pan immediately after baking to prevent cracking.
Nutritional Benefits
Mascarpone cheese provides a rich source of calcium and healthy fats.
Eggs add protein and essential vitamins.
Lemon juice offers a boost of vitamin C.
Dietary Information
Contains dairy, gluten (if using the crust), and eggs.
Can be made gluten-free by using gluten-free cookie crumbs for the crust.
Nutritional Facts (Per Serving)
Calories: ~280
Protein: 6 g
Carbohydrates: 20 g
Fat: 20 g
Fiber: 0 g
Sodium: 120 mg
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Freeze individual slices for up to 2 months. Thaw in the fridge overnight before serving.
Why You’ll Love This Recipe
Smooth, creamy texture with a hint of tanginess from mascarpone and lemon.
Perfect for any occasion, from family dinners to special celebrations.
Easy to customize with your favorite crust and toppings.
A decadent dessert that feels indulgent but is simple to prepare.
Conclusion
This Mascarpone Cheesecake is a rich and creamy dessert that’s perfect for any gathering. With its velvety texture and classic flavor, it’s a crowd-pleasing treat that will leave everyone asking for seconds. Try this recipe for a show-stopping dessert that’s as delicious as it is beautiful!
Frequently Asked Questions (FAQ)
Can I use cream cheese instead of mascarpone?
Yes, cream cheese works as a substitute but will have a slightly tangier flavor.
Can I make this cheesecake crustless?
Absolutely! Simply skip the crust step and pour the filling directly into the pan.
What toppings go well with this cheesecake?
Fresh berries, fruit sauces, caramel, or chocolate drizzle are great options.
How do I prevent the cheesecake from cracking?
Use a water bath, avoid overmixing, and let the cheesecake cool gradually.
Can I use flavored yogurt?
Plain yogurt is recommended, but lightly flavored yogurt like vanilla can work.
What can I use instead of a springform pan?
Use a deep pie dish, but slicing and serving might be trickier.
How do I know when the cheesecake is done?
The edges should be set, and the center should still jiggle slightly.
Can I freeze this cheesecake?
Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
Can I make mini cheesecakes with this recipe?
Yes, divide the batter into cupcake liners and bake for 20–25 minutes.
Can I use lemon zest instead of juice?
Yes, lemon zest will add flavor without altering the texture.
Enjoy!
