Mascarpone cheesecake

  • Time cooking time: 10 minutes
  • Yield Serves 12 to 14


    For crust:
    1 cup sugar cookie crumbs (Chefdecuisine uses shortbread cookies)
    2 tablespoons white sugar
    2 tablespoons melted butter

    For filling:
    1 1/2 cups granulated sugar
    2 tablespoons cornstarch
    1 cup fresh lemon juice
    1 tablespoon unflavored gelatin
    4 eggs, beaten
    3 tablespoons grated lemon zest
    1 pound Mascarpone cheese
    2 cups whipping cream

    For garnish:
    fresh raspberries or strawberries
    lemon zest
    red raspberry and strawberry sauce


    Fit the bottom of a 9-inch spring form pan with a circle of parchment paper.
    Combine cookie crumbs, sugar and butter in a bowl. Spread evenly into bottom of pan and refrigerate for about 15 minutes or until firm. To make cheese cake, combine sugar and cornstarch in a stainless steel saucepan.
    Dissolve unflavored gelatin in 1/4 cup of the lemon juice. Whisk remaining lemon juice and beaten eggs in sugar and cornstarch mixture. Cook over medium heat, stirring until mixture thickens to a medium-thick consistency. Remove from heat.
    Stir in gelatin and lemon zest. Transfer to a large bowl, and let cool at room temperature.
    Whisk in Mascarpone until smooth. Beat whipping cream in a bowl until stiff. Fold mascarpone mixture into whipped cream.
    Spoon cream mixture into prepared pan and smooth top with spatula. Seal top with plastic wrap and refrigerate for 4 hours.
    Run a small sharp knife along the edge of the inside cake pan rim to loosen cake.
    Remove sides of pan. Transfer dessert from metal base to a serving plate.
    To serve, garnish with fresh berries, lemon zest and a red berry sauce.
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