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Baked Mascarpone And Lemon Drizzle Cheesecake

Baked Mascarpone And Lemon Drizzle Cheesecake.

Baked mascarpone And lemon drizzle cheesecake anyone?

Delicious.

Are you a fan of lemon drizzle cakes or cheesecakes? Why not combine the two and make one of this Baked Mascarpone And Lemon Drizzle Cheesecake?

Baked Mascarpone And Lemon Drizzle Cheesecake
Baked Mascarpone And Lemon Drizzle Cheesecake

How To Make Baked Mascarpone And Lemon Drizzle Cheesecake:

Vegetarian

Preparation time: 20 minutes + chilling
Cooking time: 1 hour
Total time: 1 hour 20 minutes + chilling

Serves: 8 – 10

Ingredients:

75g blanched hazelnuts, toasted

150g digestive biscuits

75g butter, melted

600g mascarpone cheese

250g full-fat soft cheese

275g caster sugar

2 tbsp plain flour

1 tsp natural vanilla extract

1 lemon

100g lemon curd

3 medium Waitrose British Blacktail Eggs

300ml whipping cream

Method:

1.) Preheat the oven to 160°C, gas mark 3. Line a 21cm loose-bottomed cake tin with baking parchment. Blitz the hazelnuts in a food processor, then add the biscuits and pulse until you have coarse crumbs. Tip into a bowl and mix with the melted butter. Spoon into the base of the cake tin and press down well.

2.) Place the mascarpone cheese and soft cheese in a large bowl with 150g of the caster sugar, and mix together well. Stir in the flour, vanilla, the finely grated zest from the lemon and the lemon curd. Then beat in the eggs, one at a time, making sure one is incorporated before adding the next.

3.) Pour on top of the biscuit base. Tap gently to level out the surface, then place in the oven and bake for 1 hour. Turn off the oven, open the door and leave the cheesecake inside to cool. When totally cooled place in the fridge and chill for at least 3 hours or for up to 24 hours.

4.) Meanwhile, make the lemon drizzle syrup. Slice the lemon thinly and place in a small saucepan with the remaining caster sugar and 100ml of cold water. Bring to a gentle simmer for about 5 minutes until thickened and syrupy. Set aside to cool.

5.) When ready to serve whip the cream with a hand-held electric mixer until just thick with soft peaks. Spoon over the top of the chilled cheesecake. Decorate with the lemon slices and drizzle over the lemon syrup.

Baked Mascarpone And Lemon Drizzle Cheesecake
Baked Mascarpone And Lemon Drizzle Cheesecake

Recipe courtesy of Waitrose.

What do you think of this Baked Mascarpone And Lemon Drizzle Cheesecake recipe?

Fancy making one?

As always, join the conversation and share your thoughts in the comments below.

Baked Mascarpone And Lemon Drizzle Cheesecake

Recipe Card:

Baked Mascarpone And Lemon Drizzle Cheesecake.

Are you a fan of lemon drizzle cakes or cheesecakes? Why not combine the two and make one of this Baked Mascarpone And Lemon Drizzle Cheesecake?
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Dessert
Servings: 10
Author: Waitrose

Ingredients

  • 75g blanched hazelnuts, toasted
  • 150g digestive biscuits
  • 75g butter, melted
  • 600g mascarpone cheese
  • 250g full-fat soft cheese
  • 275g caster sugar
  • 2 tbsp plain flour
  • 1 tsp natural vanilla extract
  • 1 lemon
  • 100g lemon curd
  • 3 medium Waitrose British Blacktail Eggs
  • 300ml whipping cream

Instructions

  • Preheat the oven to 160°C, gas mark 3. Line a 21cm loose-bottomed cake tin with baking parchment. Blitz the hazelnuts in a food processor, then add the biscuits and pulse until you have coarse crumbs. Tip into a bowl and mix with the melted butter. Spoon into the base of the cake tin and press down well.
  • Place the mascarpone cheese and soft cheese in a large bowl with 150g of the caster sugar, and mix together well. Stir in the flour, vanilla, the finely grated zest from the lemon and the lemon curd. Then beat in the eggs, one at a time, making sure one is incorporated before adding the next.
  • Pour on top of the biscuit base. Tap gently to level out the surface, then place in the oven and bake for 1 hour. Turn off the oven, open the door and leave the cheesecake inside to cool. When totally cooled place in the fridge and chill for at least 3 hours or for up to 24 hours.
  • Meanwhile, make the lemon drizzle syrup. Slice the lemon thinly and place in a small saucepan with the remaining caster sugar and 100ml of cold water. Bring to a gentle simmer for about 5 minutes until thickened and syrupy. Set aside to cool.
  • When ready to serve whip the cream with a hand-held electric mixer until just thick with soft peaks. Spoon over the top of the chilled cheesecake. Decorate with the lemon slices and drizzle over the lemon syrup.

You might also like these other cheesecake recipes:

BerryWorld Mixed Berry Cheesecake.

Earl Grey And Clotted Cream Cheesecake

‘Nutty Love’ Cheesecake.

How To Make A Ginger & Lime Cheesecake.

Superbly Easy To Make Ginger And Orange No-Bake Cheesecake.


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