Ingredients:
- 200g (7 oz) graham crackers or digestive biscuits, crushed
- 100g (1/2 cup) unsalted butter, melted
- 500g (2 cups) mascarpone cheese
- 250g (1 cup) cream cheese
- 200g (1 cup) sugar
- 1 tsp vanilla extract
- 3 large eggs
- Zest of 1 lemon (optional)
Instructions:
- Prepare the crust:
- Preheat your oven to 170°C (325°F).
- Mix the crushed graham crackers with melted butter until it forms a crumbly mixture.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- Bake the crust for 10 minutes, then remove and let it cool.
- Prepare the filling:
- In a large mixing bowl, beat the mascarpone cheese, cream cheese, and sugar together until smooth and creamy.
- Add the vanilla extract and lemon zest, and mix again.
- Add the eggs one at a time, beating well after each addition.
- Bake the cheesecake:
- Pour the filling over the cooled crust and smooth the top with a spatula.
- Bake for 50-60 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
- Chill:
- After the cheesecake cools, refrigerate it for at least 4 hours or overnight before serving.
Tips:
- Top with fresh berries, fruit compote, or a dusting of powdered sugar for extra flavor.
- The cheesecake tastes even better the next day as the flavors meld together!
Enjoy your mascarpone cheesecake!