Lemon Mascarpone Cheesecake Recipes

Steps:

• In a small bowl, combine biscotti crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned., In a large bowl, beat cheeses and sugar until smooth. Beat in the lemon juice, flour, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Return pan to baking sheet. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 30 minutes. , Meanwhile, soak apricots in boiling water for 10 minutes. Drain and discard liquid. In a small saucepan, bring the apricots, cold water and sugar to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until water is absorbed. Remove from the heat; stir in marmalade. Cool to room temperature. , Carefully spread topping over cheesecake; cool 30 minutes longer. Refrigerate overnight., In a microwave, melt white chocolate; stir until smooth. Drizzle over cheesecake. Let stand for 15 minutes. Refrigerate leftovers.

Steps:

• Crush the digestive biscuits in a food bag with a rolling pin or in the food processor. Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
• Line the base of a 20cm loose bottomed cake tin with baking parchment. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
• Beat together the mascarpone, caster sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.

Steps:

• Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center.
• In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.
• In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Divide cheese mixture between muffin cups.
• Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

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.