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Lemon Mascarpone Cheesecake

 Lemon Mascarpone Cheesecake
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.
14 ServingsPrep: 30 min. Bake: 45 min. + chilling

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 McCormick® Pure 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.

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Lemon Mascarpone Cheesecake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.