The mascarpone and lemon cheesecake is an exquisite dessert, a bomb of taste and gluttony, very good, easy to make: you don’t need pastry skills, on the contrary, you will prepare it in 40 minutes without even pouring a drop of sweat.
But the result, if you follow our recipe and especially the doses, will be a perfect mascarpone cheesecake! Think that cooking is not even necessary for this wonderful dessert, in fact with two sheets of edible gelatin you will be able to obtain a firm, but always inviting consistency.
There are only two tricks to make this mascarpone cheesecake: first of all, we will crumble some almonds in the dough to make the biscuit and butter base, and second, we will prepare a fantastic lemon glaze to degrease the cheesecake and make it even more fragrant and delicious.
If you want to add an elegant and refined touch to this dessert, you can flavor the cream of the filling with a drop of Marsala, if instead, it is for the whole family, and also for your children, obviously no alcohol!
Ingredients and doses for making mascarpone and lemon cheesecake
For a cheesecake with a diameter of 18-20 centimeters
- 200 grams of digestive biscuits
- 40 grams of almonds
- 90 grams of butter
For the filling
- 380 grams of cottage cheese
- 240 grams of mascarpone
- 60 grams of powdered sugar
- 100 ml of fresh cream
- 2 sheets of food gelatin
- 1 untreated organic lemon
- 6 cl of Marsala
For the lemon glaze
- 200 grams of water
- 50 grams of sugar
- 1 untreated organic lemon
- 25 grams of corn starch
- 1 teaspoon of yellow-orange natural food coloring
How to make mascarpone and lemon cheesecake
Put the biscuits and almonds in a mixer and chop finely, pour in the butter, melt in a bain-marie and mix for a few more seconds.
Take the mold, line it with biodegradable plastic film, and place the dough inside to make the base of the cheesecake. Compact carefully, using a spoon. When the base is nice and compact, put it in the refrigerator to rest.
Now let’s move on to the filling of the cheesecake: first put the edible gelatin sheets in a bowl full of water.
Wash the lemon well and grate the peel and squeeze half of it.
Take a larger bowl and pour in the ricotta, mascarpone, icing sugar, lemon zest, and juice, and stir.
Heat a drop of fresh cream and dissolve the food gelatin in it, after having squeezed it slightly.
Whip the cream and add it to the mascarpone mixture, add the food gelatin and mix gently.
Take out the mold with the cheesecake base and pour the mixture into it, which you will need to compact and finish with a spatula. When the surface of the cheesecake is smooth and uniform, place it in the refrigerator, covering the cake.
Let’s move on to the preparation of the lemon glaze: wash the lemon and grate the peel, then put the peel, juice, sugar, and water in a small saucepan and cook over low heat. Stir until the sugar has dissolved completely, then turn off the stove, pour in the corn starch, and stir.
Let the lemon jelly thicken, then pour in the yellow dye, stir again and allow to cool slightly. When the lemon jelly is no longer hot, take the mascarpone cheesecake out of the refrigerator, pour over the jelly, level with the spatula, and put it back in the refrigerator.
Before serving the cheesecake, let it rest for at least 3, if not 4 hours.
Decorate as desired with lemon slices or fresh fruit.
Which wine goes well with mascarpone cheesecake with lemon glaze?
To degrease the mouth from this nice fatty dessert you need a very sweet wine such as a sweet Malvasia or an aromatic and sparkling Moscato or if you want an incredible combination, pair more substantial wines or spirits, such as sweet vermouth, Port wine, Marsala, Madeira wine, Sherry, Brandy, Cognac and Calvados, great for cutting this tide of sugars and fats.