This creamy mascarpone cheesecake is a delightful treat, combining rich mascarpone cheese, yogurt, and a hint of lemon for a refreshing flavor. With a buttery biscuit base, this cheesecake is easy to prepare and perfect for any occasion. The combination of ingredients creates a smooth, velvety texture that melts in your mouth, making it a must-try dessert for cheesecake lovers.
Preparation Time:
Prep Time: 15 minutes
Cook Time: 20 minutes
Cooling and Chilling Time: 1 hour 20 minutes
Total Time: 1 hour 55 minutes
Ingredients:
For the Crust:
5.3 ounces (150 grams) biscuits (digestive or graham crackers)
2.5 ounces (70 grams) melted butter
For the Filling:
8.8 ounces (250 grams) mascarpone cheese
2.8 ounces (80 grams) sugar
4.9 ounces (140 grams) plain yogurt
2 large eggs
25 ml (about 1.5 tablespoons) lemon juice
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
Directions:
Prepare the Crust:
Preheat the oven to 350°F (175°C).
Crush the biscuits into fine crumbs. Mix the crumbs with the melted butter until well combined.
Press the mixture into the bottom of a greased or parchment-lined baking pan to form an even crust. Set aside.
Make the Filling:
In a large bowl, beat the mascarpone cheese and sugar together until smooth.
Add the plain yogurt, eggs, lemon juice, and vanilla extract, mixing until fully combined and creamy.
Sift in the flour and stir until there are no lumps in the mixture.
Assemble and Bake:
Pour the mascarpone mixture over the prepared crust, spreading it evenly.
Bake at 350°F (175°C) for 20 minutes or until the center is just set but still slightly jiggly.
Cool and Refrigerate:
Remove the cheesecake from the oven and let it cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 1 hour to allow it to fully set.
Serve:
After chilling, slice and enjoy this creamy mascarpone cheesecake! You can garnish with fresh fruit, whipped cream, or a dusting of powdered sugar if desired.
Serving Suggestions:
Serve with fresh berries or a berry compote for added sweetness.
Top with a drizzle of caramel or chocolate sauce.
Add a dollop of whipped cream for an extra creamy touch.
Serve with a side of lemon curd for more citrus flavor.
Pair with a hot cup of coffee or tea for a delightful dessert experience.
Cooking Tips:
Make sure the mascarpone cheese is at room temperature for easier mixing.
Do not overbake the cheesecake; it should still have a slight jiggle in the center when removed from the oven.
Let the cheesecake cool completely before refrigerating to prevent cracks.
If you don’t have lemon juice, you can substitute with lime juice for a different citrus twist.
For a firmer crust, bake the biscuit base for 5-7 minutes before adding the filling.
Nutritional Benefits:
Rich in calcium from the mascarpone cheese and yogurt, supporting bone health.
Good source of protein from the eggs and dairy.
Contains healthy fats from the mascarpone and butter.
Low in added sugar, making it a lighter dessert option compared to other cheesecakes.
Lemon juice adds vitamin C, providing an antioxidant boost.
Dietary Information:
Vegetarian-friendly
Rich in calcium and protein
Moderate in sugar
Contains healthy fats
Low in carbohydrates (compared to traditional cheesecakes)
Nutritional Facts (per serving, based on 8 servings):
Calories: 280
Protein: 6g
Fat: 18g
Carbohydrates: 23g
Fiber: 1g
Sugar: 12g
Storage:
Store the cheesecake in an airtight container in the refrigerator for up to 3 days.
You can freeze the cheesecake for up to 1 month. Thaw in the refrigerator before serving.
Why You’ll Love This Recipe:
It’s a quick and easy cheesecake recipe with minimal preparation time.
The combination of mascarpone, yogurt, and lemon makes it light and refreshing.
The buttery biscuit crust adds a satisfying crunch.
It’s perfect for any occasion, from casual dinners to special celebrations.
The smooth, creamy texture will impress your family and friends.
Conclusion:
This mascarpone cheesecake is a delicious and easy-to-make dessert, offering a creamy, slightly tangy flavor with the perfect balance of sweetness. Whether you’re hosting a dinner party or simply craving a sweet treat, this cheesecake is sure to satisfy. The simple biscuit crust pairs perfectly with the light mascarpone filling, making this cheesecake both indulgent and refreshing.
Frequently Asked Questions:
Can I use cream cheese instead of mascarpone?
Yes, you can substitute cream cheese for mascarpone, but the flavor and texture will be slightly different.
Can I make this cheesecake without eggs?
Yes, you can use a flaxseed or chia egg substitute, but the texture will be denser.
What kind of biscuits should I use for the crust?
Digestive biscuits or graham crackers work well for the crust, but you can also use shortbread or any other crunchy cookie.
How can I prevent the cheesecake from cracking?
Allow the cheesecake to cool gradually at room temperature before refrigerating, and avoid overbaking.
Can I add fruit to the filling?
Yes, you can fold in fresh fruit like blueberries or raspberries to add a fruity flavor to the filling.
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