Recipe

Meyer Lemon Mascarpone Cheesecake

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Meyer Lemon Mascarpone Cheesecake Recipe by Momma Cuisine

Cheesecake is as American is apple pie and a dessert recipe that's a go-to for many. You all know that I'm not much of a baker. That being said, I am challenging myself to learn to bake simple recipes; recipes that instead of paying a premium at the store, I can make myself for cheaper and a lot better!

This recipe for Meyer Lemon Mascarpone Cheesecake sounds fancy enough to be served in the finest of restaurants, and the taste is right up there in the highest of class. Meyer lemons are amazing this time of year and if you've never tried it before, you have to grab a few on your next grocery trip! Meyer lemon has a deeper yellow hue than a typical lemon, and a bit of a cross between a Mandarin orange and lemon. It is amazing in baked recipes and of course, just as awesome in non-dessert recipes as well.

Using Italian mascarpone cheese in addition to the traditional cream cheese in this recipe, makes it creamier and little richer, that is playfully brightened by the fun flavor of meyer lemon along with it's zest.

I won't lie, and you see it in the pictures as well. I did cheat and bought pre-made graham cracker crusted from a trusted elf. I wanted to concentrate on the filling and get it right. And now that I know how easy it is, I can't wait to make my own fancy, schmancy crust! Just like I tell many of you who are intimidated with cooking to dive in and just start to cook, I find that I am telling myself the same thing about baking. Just do it, enjoy it, relax, and you'll soon get the hang of it!

Ingredients:

1 premade Graham Cracker Crust
2 – 8 ounce packages of Cream Cheese
2 – 8 ounce packages of Mascarpone Cheese
1 1/4 cups of Granulated Sugar
1 teaspoon of Vanilla Extract
4 teaspoons of Fresh Meyer Lemon Juice
1 teaspoon of Meyer Lemon Zest
2 teaspoons of Rose Water – OPTIONAL
3 eggs

Instructions:

Heat the oven to 325 degrees.

In an electric mixer, mix the cream cheese, mascarpone cheese, sugar, vanilla extract, meyer lemon juice and zest and rose water (optional), and cream together until thoroughly mixed together. You may have to scrape the sides of the bowl a couple times with a spatula to make sure all the cheeses are incorporated.

One at a time, add each egg and mix in together until you’ve done all three.

Take the cheesecake mixture and put it slowly in the graham cracker crust..or on your own. (You may have a little extra)

Bake in the oven for about 1 hour and 15 minutes – until the middle isn’t jiggling as much anymore.

Let cool and set in the fridge until fully chilled before serving. It will get creamier and come together in the fridge.

Serve with your favorite berries and whipped cream!

Notes

It’s best to have the cream cheese and eggs at room temperature before mixing them.