How to make lemon mascarpone cheesecake

This delicious lemon cheesecake can serve eight and makes a great dessert when served with a blueberry or strawberry fruit coulis.

Difficulty: Moderate

Instructions

Things You'll Need:

• 2 cups crushed ginger snap
• 1 1/2 tablespoon unsalted butter
• 2 1/4 cups mascarpone cheese
• grated rinds and juice of 2 lemons
• 2 tablespoons preserved ginger
• 1 cup fine sugar
• 2 separated eggs
• fruit coulis (optional)

1. Oil and line the bottom of a ten inch cake pan.

2. Melt butter in a pan and stir in crushed ginger snap cookies and ginger. Line the pan with this mixtures, pushing it 1/2 inch up the sides.

3. Beat together cheese, lemon rind and juice, sugar, and egg yolks.

4. Whisk egg whites until stiff and mix with the cheese and lemon.

5. Add the mixture into the cookie shell in the pan and bake at 350 degrees fahrenheit for about 40 minutes. Expect some cracking and sinking.

6. To make fruit coulis to top the cheesecake, cook 14 ounces of blueberries in a pan with 2 tablespoons of water for 5 minutes. Add sugar to taste and serve over the cheesecake.

[sullysee]

on 8/13/2009 Mascarpone, lemon in a ginger snap crust, this is a fabulous sounding cheescake recipe. Thanks for sharing. 5* and rec.

[cherold598]

on 7/16/2008 Sounds like a great recipe and I love cheesecake and lemons.