A rich, creamy mascarpone cheesecake with a buttery cookie crust, lightly scented with lemon zest and vanilla. Chill overnight for clean slices, then finish with berries for a bright, fresh contrast.
Base recipe = 1 batch.
Ingredients
- 454 g fresh mascarpone cheese
- 480 ml heavy cream
- 200 g granulated sugar
- 300 g whole eggs
- 30 ml vanilla extract
- 1 g sea salt
- 5 g lemon zest
- 454 g sugar cookies (crumbed)
- 100 g brown sugar
- 42 g honey
- 113 g unsalted butter, melted
Instructions
- Heat oven to 325°F / 163°C. Prepare a springform pan (wrap outside with foil for water bath).
- Crush sugar cookies. Mix with brown sugar, honey, and melted butter. Press into pan. Bake 10–12 minutes. Cool.
- Beat mascarpone until smooth. Add granulated sugar and mix gently.
- Add eggs one at a time. Mix in heavy cream, vanilla, lemon zest, and salt until smooth.
- Pour filling over crust. Bake in a water bath for 50–55 minutes until edges set and center slightly soft.
- Cool completely, then refrigerate at least 4 hours (best overnight). Slice and serve with berries.