Baked lemon cheesecake is an easy and quick dessert perfect for any occasion, even the most special ones. The cheesecake with mascarpone and lemon is a creamy lemon cake with a crunchy biscuit base. This oven-baked lemon cheesecake is to be enjoyed cold and will win you over at the first taste, the quantities are for a 20 cm (8-inch) cake pan, or you can make 12 mini single-serving cheesecakes. To get a tasty cheesecake I recommend using lemon yogurt or alternatively vanilla, I used Lotus biscuits but you can also use other types of dry biscuits. Now let’s see how to make the baked lemon cheesecake, and if you try it let me know. Barbara
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 5 Hours 10 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the baked lemon cheesecake
- 8.8 oz mascarpone
- 5.99 oz lemon yogurt (or vanilla)
- 3/4 cup sugar
- 2 eggs
- 1/4 cup all-purpose flour
- 1 lemon
- 1 teaspoon vanilla extract
- 5.6 oz biscuits
- 1/3 cup butter
Tools
- Springform pan
- Electric hand mixer
How to prepare the baked lemon cheesecake
Let’s start preparing the base for the baked lemon cheesecake, finely blend the biscuits,
melt the butter in the microwave and then add the dry biscuits, mix well, the biscuits should become moist.
Line the base of the cake pan with parchment paper and then pour in the biscuits,
level and then press well with a glass to compress, then place the pan in the refrigerator.
Pour the mascarpone into a bowl and add the grated zest of one lemon,
then cut it in half and squeeze the juice from one half.
Add to the mascarpone, the lemon or vanilla yogurt,
the juice from half a lemon,
the vanilla extract,
the sugar,
the sifted flour,
the eggs
and mix everything with the electric hand mixer until you get a smooth and fluffy mixture.
Take the pan from the refrigerator and pour the mixture in and level it well.
Place in a preheated static oven at 356°F for 40 minutes. Once it’s cooked, remove it from the oven and let it cool to room temperature before serving.
