Lemon Mascarpone Cheesecake Recipe

Lemon Mascarpone Cheesecake Recipe
Lemon Mascarpone Cheesecake Recipe photo by Taste of Home
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Lemon Mascarpone Cheesecake Recipe

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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.
Recommended: 21 Easter Cake Recipes
MAKES:
14 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min. + chilling
MAKES:
14 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Lemon Mascarpone Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p167

Nutritional Facts

1 slice: 347 calories, 21g fat (12g saturated fat), 114mg cholesterol, 173mg sodium, 35g carbohydrate (26g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
  2. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned.
  3. 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.
  4. 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.
  5. 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.
  6. Carefully spread topping over cheesecake; cool 30 minutes longer. Refrigerate overnight.
  7. In a microwave, melt white chocolate; stir until smooth. Drizzle over cheesecake. Let stand for 15 minutes. Refrigerate leftovers. Yield: 14 servings.
Originally published as Lemon Mascarpone Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p167

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