LEMON MASCARPONE CHEESECAKE

Lemon Mascarpone Cheesecake image

This is a light, airy cheesecake with a hint of lemon. The mascarpone cheese has a creamy, buttery flavor and a texture that blends well with the lemon. Serve with chocolate sauce or fresh strawberries and whipped cream.

Provided by Norma M.

Time 2h45m

Yield 8

Number Of Ingredients 11

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Ingredients

cooking spray
1 ¼ cups graham cracker crumbs
¼ cup white sugar
¼ cup margarine, melted
2 (8 ounce) packages mascarpone cheese, softened
1 cup white sugar
4 large eggs
⅔ cup sour cream
1 teaspoon vanilla extract
¼ cup lemon juice
1 tablespoon grated lemon zest

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray the sides and bottom of a springform pan with cooking spray.
Mix graham cracker crumbs, sugar, and melted margarine for crust together in a small bowl until well combined. Spread into the bottom and up the sides of the prepared pan, making sure there aren't any cracks.
Beat mascarpone cheese and sugar for filling in a large bowl until creamy. Add eggs, one at a time, mixing thoroughly after each addition. Add sour cream and vanilla, stirring after each addition. Add lemon juice and zest. Pour into the crust.
Bake in the preheated oven until slightly golden and semi-soft in the middle, testing with a toothpick, 55 to 60 minutes. Remove from the oven and let sit for 1 1/2 hours to cool. Cut into slices to serve.

Nutrition Facts : Calories 550.1 calories, Carbohydrate 43.2 g, Cholesterol 172.3 mg, Fat 39.8 g, Fiber 0.5 g, Protein 8.8 g, SaturatedFat 18.6 g, Sodium 220.8 mg, Sugar 35.9 g