Lemon Mascarpone Cheesecake

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.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 550 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray the sides and bottom of a springform pan with cooking spray.

Step 2

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.

Step 3

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.

Step 4

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.