Lemon Mascarpone Cheesecake

Name: Lemon Mascarpone Cheesecake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 14 servings.
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 zest; 2 teaspoons vanilla extract; 4 large 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

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.—Lorrine Caland, Shuniah, Ontario

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 zest
2 teaspoons vanilla extract
4 large 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 zest 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.