Recipe: Lemon Mascarpone Cheesecake

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    Lemon Mascarpone Cheesecake
    from the Spring 2006 LCBO Food & Drinks Magazine

    Serves 6 to 8

    1/2 cup (75mL) melted unsalted butter
    1 1/2 (375mL) biscottie crumbs; about 8 biscotti

    1 lb (500g) cream cheese at room temperature
    4 eggs
    2 cups (500mL) mascarpone
    3 tbsp (45mL) all purpose flour
    2 tsp (10mL) vanilla
    1 tbsp (15mL) grated lemon zest
    1/4 cup (50mL) lemon juice

    3/4 cup (175mL) dried apricots, chopped
    1/4 cup (50mL) granulated sugar
    1/4 cup (50mL) white wine
    1/2 cup (125mL) water
    1/4 cup (50mL) marmalade
    3 oz (90g) white chocolate

    Step 1:
    Line base of 9.5" springform pan with parchment paper. Using 1 tbsp (15mL) of melted butter, brush over parchment and all sides of pan.

    Step 2:
    Stir together the biscotti and remaining butter in a bowl (Photo #2). Pat this mixture onto bottom and slightly up the sides of the pan (Photo #3). Chill crust in refrigerator while preparing the filling.

    Step 3:
    Beat cream cheese until softened. Add sugar and beat until light and fluffy. Add eggs 1 at a time, beating well after each addition (Photo #4). Beat in mascarpone until smooth (Photo #5). Then beat in the flour, vanilla, lemon zest and juice (Photo #6).

    Step 4:
    Pour filling into chilled base and smooth the top (Photo #7 & #8). Place cake on baking sheet and bake cake in oven at 350F (180C) for about 1.25 hours, until firm on sides and a little softer in the centre (Photo #10). To help prevent top from cracking, turn off oven, leave oven door ajar, and let cake sit for about 1 hour.

    Step 5:
    Place apricots, sugar, wine and water in a pot. Let soak for 30 in. Bring mixture to a boil. Cover, reduce heat to medium-low and simmer for another 30 min. or until apricots are very soft (Photo #9). Stir in marmalade and cool.

    Step 6:
    Spread apricot mixture over cooled cheesecake (Photo #11). Melt the chocolate in a heavy pot over low heat (alternatively, use the double boiler method), stirring until just liquid. Drizzle over mixture before serving.

    Note, there's no chocolate in the picture as I didn't have any at the time.

    The end result looks a little like this.


    Boomette, bechau_qn, and 37 other people added this photo to their favorites.

    1. JJ* 98 months ago | reply

      wow! awesome.. will try! :) thanxx

    2. monochromejournal-v2.0 98 months ago | reply

      i LOVE that magazine.. haven't tried any of the recipes yet but the all look awesome

    3. elsakawai™ 98 months ago | reply

      u always make yummy foood

    4. ShanShan 98 months ago | reply

      I want some too! How come you didn't bake like this years ago?

    5. happy d 98 months ago | reply

      thanks for sharing! your photos make me so hungry!!

    6. joka2000 98 months ago | reply

      You have cooked super. 
      Have a nice weekend.

    7. yocca 98 months ago | reply

      Thank you for sharing your great recipe.
      off course, very nice photo !
      Have a nice weekend !!

    8. Regina Suzuki 98 months ago | reply

      looks delicious! :)

    9. mocmoc 98 months ago | reply

      awesome! i love cheesecake!

    10. Ultrateg 98 months ago | reply

      oh WOW..biscotti for crust i think i'll give this recipe a try.

    11. Boomette 98 months ago | reply

      wow wonderful. I'm sure the taste is amazing.

      Do you want to add it to my group :Cheesecake with recipe

    12. AnGelHair 98 months ago | reply

      how can i say no to cheesecake~~~so tempting

    13. melastmohican 91 months ago | reply

      It looks good. I was looking for some new recipe cause I did my cheesecake too many times:

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