🍋 Baked Lemon Mascarpone Cheesecake Recipe

This recipe is for a standard 9-inch (23 cm) springform pan.

📝 Ingredients

Component	Ingredient	Quantity	Notes
Crust	Graham Crackers (or digestive biscuits), crushed	1.5 cups (about 180g)	Finely ground.
	Granulated Sugar	2 tablespoons
	Unsalted Butter, melted	6 tablespoons
Filling	Cream Cheese (full fat), softened	16 oz (450g)	Crucial: Must be fully softened to room temperature.
	Mascarpone Cheese, softened	8 oz (225g)	Must be fully softened to room temperature.
	Granulated Sugar	1 cup (200g)
	Lemon Zest	Zest of 2 large lemons	Use a microplane for fine zest.
	Fresh Lemon Juice	1 tablespoon
	Vanilla Extract	1 teaspoon
	Large Eggs, room temperature	3	Beat lightly before adding.
	All-Purpose Flour (or cornstarch)	1 tablespoon	Helps prevent cracking.
Topping (Optional)	Heavy Cream, cold	1/2 cup	For whipped cream.
	Powdered Sugar	2 tablespoons	For whipped cream.
	Lemon Curd (store-bought or homemade)	For drizzling

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🔪 Instructions

1. Prepare the Crust

1. Preheat & Prep: Preheat your oven to $350^\circ \text{F}$ ($175^\circ \text{C}$). Wrap the outside bottom and sides of your springform pan tightly with heavy-duty aluminum foil. This is for the water bath later.
2. Combine: In a medium bowl, mix the crushed graham crackers, 2 tablespoons of sugar, and melted butter until evenly moistened.
3. Press: Press the mixture firmly into the bottom and slightly up the sides of the prepared springform pan.
4. Bake: Bake the crust for 8-10 minutes. Remove and let it cool completely while you prepare the filling.

2. Make the Filling

1. Cream the Cheeses: In a large bowl or stand mixer, beat the softened cream cheese and mascarpone on low speed until completely smooth and lump-free. Scrape down the sides often.
2. Add Flavor/Sugar: Gradually beat in the 1 cup of granulated sugar, lemon zest, lemon juice, vanilla extract, and flour until just combined.
3. Add Eggs (Crucial Step): Lightly beat the eggs in a separate bowl. With the mixer on low speed, slowly drizzle in the eggs one at a time, mixing only until they are just incorporated. DO NOT overmix once the eggs are in, as this incorporates air and causes cracks.

3. Bake the Cheesecake

1. Pour: Pour the filling mixture into the cooled crust.
2. Water Bath: Place the foil-wrapped springform pan inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan.
3. Bake: Bake for 55-70 minutes. The edges should look set, but the center 2-3 inches should still have a slight jiggle (like firm gelatin) when gently shaken.
4. Cooling (Prevents Cracking): Turn the oven off and prop the oven door open slightly (with a wooden spoon or cloth). Leave the cheesecake inside the oven for 1 hour to cool down gradually.
5. Chill: Remove the cheesecake from the water bath, carefully take off the foil, and let it cool to room temperature on a wire rack (about 1-2 hours). Then, cover the pan and refrigerate for at least 6 hours, or preferably overnight.

4. Finish and Serve

1. Remove from Pan: Once fully chilled, run a thin, sharp knife around the edge before releasing the springform sides.
2. Top: For the topping (as shown in the image): Whip the cold heavy cream with powdered sugar until stiff peaks form. Pipe or dollop the whipped cream onto the slices or the whole cake. Drizzle with lemon curd and garnish with fresh mint or lemon slices.

Enjoy your beautiful, creamy lemon mascarpone cheesecake! Would you like a recipe for homemade lemon curd to go with this?