Baked lemon cheesecake, a creamy, fresh, and light cake to enjoy as a snack or as a delicious dessert. It is a baked cheesecake with a cocoa cookie base that makes it even more delicious. If you like cheesecakes

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Difficulty: Easy
Cost: Economical
Rest time: 10 Minutes
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: American
Seasonality: All seasons

Ingredients

10 oz cocoa cookies
3/4 cup butter
2 eggs
3/4 cup granulated sugar
17.6 oz mascarpone
17.6 oz ricotta
2 lemons
1 lemon
to taste mint (fresh leaves)
10.6 oz lemon marmalade

Tools

2 Bowls
1 Small bowl
1 Spatula
1 Electric whisk
1 Lemon grater
1 Knife
1 Parchment paper
1 Springform pan

Baked Lemon Cheesecake Preparation

Pour the cookies into a food processor and grind them into a powder.
Once ground into powder, transfer them into a bowl.
Now cut the butter into pieces and melt it in the microwave for 30/40 seconds.
When the butter is melted, transfer it to the bowl with the cookie powder and mix well to combine.
Then take a springform pan and line the bottom with parchment paper, you can also leave the whole sheet resting on the bottom and then close with the spring ring.
Transfer the cookie mixture, level it well, and place it in the fridge.
Meanwhile, mix the sugar with the eggs using an electric whisk until the eggs are fluffy.
Then add the mascarpone, ricotta, and the grated zest of 2 lemons. Mix again with the whisk until you get a smooth and homogeneous cream.
Now remove the cheesecake base from the fridge and pour the mascarpone and ricotta cream on it.
Bake in a preheated oven at 356°F for 45 minutes.
If after about 30 minutes you see that the cake is browning too much, cover it with aluminum foil and finish baking.
Once baked, turn off the oven and let it cool completely with the oven door ajar.
When the cheesecake is cold, spread it with lemon marmalade and decorate as desired with lemon slices and fresh mint leaves.
And voilà… your baked lemon cheesecake is ready to serve to your guests.