Lemon Mascarpone Cheesecake Recipe

Lemon Mascarpone Cheesecake Recipe photo by Taste of Home

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This is a beautiful treat for Easter because of its light color and mild lemon flavor. Friends and family enjoy it so much that I make it often.

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Lemon Mascarpone Cheesecake Recipe

Prep: 30 min. Bake: 45 min. + chilling

Yield: 14 Servings

30 45 75

Ingredients

1-1/2 cups biscotti crumbs (about 8 biscotti)
1/3 cup butter, melted
FILLING:
2 packages (8 ounces each) cream cheese, softened
2 cartons (8 ounces each) Mascarpone cheese
3/4 cup sugar
1/4 cup lemon juice
3 tablespoons all-purpose flour
1 tablespoon grated lemon peel
2 teaspoons vanilla extract
4 eggs, lightly beaten
TOPPING:
3/4 cup coarsely chopped dried apricots
1/2 cup boiling water
3/4 cup cold water
1/4 cup sugar
1/4 cup orange marmalade
2 ounces white baking chocolate

Directions

In a small bowl, combine biscotti crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned.
In a large bowl, beat cheeses and sugar until smooth. Beat in the lemon juice, flour, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
Return pan to baking sheet. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 30 minutes.
Meanwhile, soak apricots in boiling water for 10 minutes. Drain and discard liquid. In a small saucepan, bring the apricots, cold water and sugar to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until water is absorbed. Remove from the heat; stir in marmalade. Cool to room temperature.
Carefully spread topping over cheesecake; cool 30 minutes longer. Refrigerate overnight.
In a microwave, melt white chocolate; stir until smooth. Drizzle over cheesecake. Let stand for 15 minutes. Refrigerate leftovers. Yield: 14 servings.

Nutritional Facts 1 serving (1 slice) equals 347 calories, 21 g fat (12 g saturated fat), 114 mg cholesterol, 173 mg sodium, 35 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Lemon Mascarpone Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p167