Lemon and Mascarpone Cheesecake
2 pkg. (8 oz. each) Cream Cheese, softened
1 pkg. mascarpone cheese
1/2 cup sugar
1 tsp. grated lemon zest (3 lemon)
juice of 3 lemons
for the base:
12 biscuits (makes roughly 1½ cups crumbs)2 tablespoons melted butter
Crush the biscuits and add the melted butter. Mix well and press firmly into a 8-inch pie pan. Pat down using the base of a glass. Place in fridge for 30mins to set.
While base is setting. Mix together cream cheese, mascarpone, lemon zest, lemon juice (I normally put the lemon juice in to taste roughly about 2 lemons worth but in this instance i used all three for a very lemony cheesecake) sugar, using a wooden spoon or electric mixer. Pour the cheese mixture over the base and spread evenly. Put cheesecake in the fridge for at least 4 hours to set, preferably overnight.
1 pkg. mascarpone cheese
1/2 cup sugar
1 tsp. grated lemon zest (3 lemon)
juice of 3 lemons
for the base:
12 biscuits (makes roughly 1½ cups crumbs)2 tablespoons melted butter
Crush the biscuits and add the melted butter. Mix well and press firmly into a 8-inch pie pan. Pat down using the base of a glass. Place in fridge for 30mins to set.
While base is setting. Mix together cream cheese, mascarpone, lemon zest, lemon juice (I normally put the lemon juice in to taste roughly about 2 lemons worth but in this instance i used all three for a very lemony cheesecake) sugar, using a wooden spoon or electric mixer. Pour the cheese mixture over the base and spread evenly. Put cheesecake in the fridge for at least 4 hours to set, preferably overnight.
cooks notes:
as I had a lot of lemons to use up i used three lemons in the recipe which made for a very tangy refreshing cheesecake but if you don't like lemon quite that much you can just use the juice and zest of two unwaxed lemons.
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