mary berry lemon mascarpone cheesecake

lemon mascarpone cheesecake

Basic Ingredients for lemon mascarpone cheesecake

• 1 cup (150g), all-purpose flour
• 1/2 cup baking powder
• 1/3 cup (55g), sugar
• 1 egg yolk
• mascarpone topping:2 cups (505g) mascarpone
• 1/3 cups (75g), sugar
• 1 egg
• 1 teaspoon all-purpose flour
• 1 teaspoon lemon zest
• 1/2 teaspoon vanilla extract

How to make lemon mascarpone cheesecake

• Preheat oven at 320oF Blends the butter, flour, baking powder, sugar, and lemon rind in a food processor until it resembles breadcrumbs.
• After this, Keep the motor running and add the egg yolks. Process until combined.
• Place the batter in a 9×9 inch square pan lined with parchment.
• Now Bake for 20-25 minutes, or until it is firm to the touch.
• Mix the sugar, egg yolk, sugar, vanilla, lemon rind, vanilla, and mascarpone in a bowl until smooth.
• After this, Bake for 30-35 minutes, or until the top is golden and the middle is set. After this, Allow cooling in the refrigerator for at least three hours, or until set.

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