Wonderfully fragrant thanks to the lemon aroma and creamy due to the dairy, here is today’s recipe for a delicious mascarpone cheesecake that can be prepared in advance and gains even more flavor!
The cheesecake can be baked or no-bake and is one of the most famous and appreciated desserts in the United States, being a symbol of homemade pastry!
The most popular cheesecake in the United States is the New York Cheesecake, creamy and fragrant, a true delicious treat!
The mascarpone is a dairy product, a milk derivative that does not undergo the coagulation of casein, and is comparable to ricotta, butter, cream, and yogurt.
Mascarpone is widely used in cooking because it has a delicate taste and can be used for all menu courses from savory mousses to desserts to baked cakes!
With mascarpone, I suggest other preparations already present on the blog such as:
CAKE WITH MASCARPONE
MASCARPONE AND LIMONCELLO CAKE
MASCARPONE SPUMONE
TIRAMISU CAKE
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I have opened a channel of free recipes open to everyone on WhatsApp with no notifications and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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MASCARPONE CHEESECAKE with Lemon and Vanilla Jam
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients MASCARPONE CHEESECAKE RECIPE
- 4.2 oz butter (melted and cooled)
- 1 cup dry biscuits (like OSWEGO)
- 2 tbsps lemon jam
- 1 1/2 pod vanilla
- 8.8 oz cream cheese
- 1 cup powdered sugar
- 1 tbsp cornstarch
- 10.6 oz mascarpone
- 3 medium eggs
- 5 tbsps lemon juice
- 1 organic lemon zest
- as needed apricot jelly
- as needed sugar sprinkles
Tools MASCARPONE CHEESECAKE RECIPE
For this oven-baked cheesecake with mascarpone, we can use a classic 9-inch cake pan like this one
… of this variety, we find CAKE PANS IN VARIOUS SIZES for other preparations that adjust to our needs, based on the number of family members … mine, as you know if you follow me, is tiny: just me and my son Andrea!
PREPARATION FOR THE MASCARPONE CHEESECAKE RECIPE WITH LEMON AND VANILLA JAM
1) For the base, blend the biscuits, then mix them with the melted and cooled butter and the jam.
2) Line the 9-inch cake pan with parchment paper, pour the blended biscuits on the bottom, leveling and pressing the bottom with a spoon.
3) Bake at 356°F in a preheated oven for 8-9 minutes, then let it cool.
4) For the filling, soften the cream cheese with the powdered sugar and the mascarpone: even with a blender!
5) Add the lemon zest, the seeds from half a vanilla pod, and the eggs one at a time.
6) Finish the batter by also adding the sifted cornstarch and the lemon juice.
7) Pour the creamy filling over the biscuit base, smooth it out, and bake again at 338°F for about 50 minutes or according to the characteristics of your appliance.
8) Once cooked, the mascarpone cheesecake brush the surface with the apricot jelly, then add a few tablespoons of sugar sprinkles.
Enjoy your baked creamy mascarpone cheesecake!
Annalisa
Leave a comment if you try the recipe or if you have a delicious variant to suggest!
