Baked mascarpone and lemon cheesecake is an easy and delicious dessert, creamy and perfect even when eaten cold in summer. To prepare the mascarpone soufflé cake, you will need very few ingredients and just use electric beaters. For the baked mascarpone cheesecake, use organic and untreated lemons as the zest will be used. If you like, when preparing this Baked Mascarpone Cheesecake, you can make a layer of crushed biscuits and butter and then pour the mascarpone cream on top to create a base. If you, like me, love creamy desserts, I recommend also trying the Ricotta and Lemon Cake and the GREEK YOGURT AND LEMON CAKE. Now let’s see how to make the baked mascarpone cheesecake and if you try it, let me know. Barbara

Here are some other recipes I recommend trying:

Difficulty: Very easy
Cost: Inexpensive
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing the baked mascarpone and lemon cheesecake

14 oz mascarpone
1/2 cup sugar
3 eggs
1 lemon (untreated)
to taste powdered sugar

Tools

Cake pan 7 inches
Electric beaters

How to prepare the baked mascarpone and lemon cheesecake

Let’s start preparing the baked mascarpone and lemon cheesecake, pour the mascarpone and sugar into a bowl,
the eggs,
and the grated zest of an untreated lemon.
Beat with the beaters to mix everything well.
Line the mold with wet and well-wrung baking paper and pour the mixture in.
Bake in a preheated static oven at 356°F (180°C) for 1 hour; if the surface colors too much, cover with aluminum foil. Once cooked, take it out of the oven, let it cool, remove it from the mold, and sprinkle with powdered sugar.
Serve the baked mascarpone and lemon cheesecake at room temperature or cold. In this case, refrigerate for at least 2 hours before serving.