Lemon Mascarpone Cheesecake
Lemon Mascarpone Cheesecake
Burrata is a decadent and divine cheese. This award-winning product has a mozzarella skin in a money bag style filled with strings of stretched curd bathed in cream.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 175g digestive-style biscuits
- 80g unsalted butter
- 220g caster sugar
- 500g cream cheese
- 4 eggs
- Zest 1 lemon
- 90mL lemon juice from 2 lemons
- 400g That’s Amore Cheese Mascarpone
- 1 tsp vanilla extract
- Lemon slices, to garnish
Method
- Preheat oven to 140°C.
- Crush digestive biscuits in food processor or place in a resealable bag and crush with rolling pin.
- Melt butter in a pan, then add half the caster sugar and biscuit crumbs.
- Line the base of a cake tin with baking paper and press biscuit crumbs into the bottom. Place cake tin in fridge until needed.
- To make the filling, place cream cheese and sugar in food processor and pulse until smooth. Add eggs, lemon zest and juice and combine.
- Add mascarpone and vanilla extract, then pulse until smooth.
- Pour filling over the base and bake for 1 hour. Switch oven off and leave cheesecake inside for another hour or until completely set.
- Transfer cheesecake to a wire rack and leave to chill in fridge for at least 4 hours.
- Garnish with lemon slices and serve.
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