Lemon Mascarpone Cheesecake

Ingredients

• 1 cup all purpose flour
• 1/3 cup powdered sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into pieces
• 1 teaspoon fine lemon zest (optional)

 

 

Directions

Line a 10″ springform pan with a circle of parchment paper and set aside.
In a food processor, combine the starch, flour, sugar, salt and butter and pulse until the mixture resembles a coarse meal. Pulse in the zest, if using and then pour into you prepared pan.

Press the crumbs into an even layer at the bottom of the pan to form the crust. Place in the freezer and then preheat your oven to 350°F with a rack in the lower third of the oven.

When the oven is hot pull the crust out of the freezer and bake for 15 minutes. Allow to cool on a wire rack.

NOT SO HUMBLE CHEESECAKE

Ingredients

• 32 ounces cream cheese (at room temperature)
• 1 3/4 cups granulated sugar
• 1 1/2 teaspoons vanilla
• 1 tablespoon all purpose flour
• 1/2 cup sour cream (at room temperature)
• 4 large eggs (at room temperature)
• boiling water

 

Directions

1. Preheat your oven to 350°F with a rack set in the lower third of your oven.
2. In your stand mixer using the paddle attachment, beat the cream cheese for roughly 4 minutes on medium speed until smooth. Slowly pour the sugar into the cream cheese scraping down the sides of the bowl well. Add the vanilla and sour cream. Sift the flour into the mixture. Reduce your mixer’s speed to low and add the eggs one at a time, mixing until each one is just incorporated taking care not to over beat the mixture.
3. Pour the mixture into the pan with the crust. Set the pan on two large sheets of aluminum foil and smooth them up the sides of the pan, making it water tight. Set the cake into a deep roasting pan and place in the oven. Carefully pour boiling water into the roasting pan. About an inch of water works fine, but don’t pour above the lowest edge of your foil.
4. Bake for approximately 60-70 minutes until cake is set but center is still slightly wobbly. Turn off the heat and allow to cool in the oven with the door ajar for roughly 20 minutes. Carefully remove the roasting pan from the oven and set the cheesecake onto a wire rack to cool. Once the cake is room temperature chill for at least 4 hours, ideally overnight.
5. When the cake has chilled, spread roughly 1/2 a cup of mascarpone over the top of the cheesecake. If the mascarpone is stiff/sticky, bring it to room temperature before spreading. Then top the cheesecake with the following:

LEMON MASCARPONE CREAM

Ingredients

• 1 cup lemon curd (store bought or homemade)
• 1/2 cup mascarpone

Directions

Mix together until smooth and free of any lumps and then pour onto the cheesecake. Smooth the surface with an offset spatula and it is ready to serve.

Full source and photos credit

Lemon Mascarpone Cheesecake