Lemon Apricot Mascarpone Cheesecake
Delight your taste buds with the luxurious Lemon Apricot Mascarpone Cheesecake, a show-stopping dessert that combines vibrant citrus notes with a velvety mascarpone filling and a golden graham cracker crust. Infused with fresh lemon zest and juice, the creamy cheesecake pairs beautifully with a glossy layer of apricot preserves, creating the perfect balance of tangy and sweet. Finished with an optional garnish of fresh apricot slices and mint leaves, this elegant treat is as visually stunning as it is delicious. Perfect for special occasions or indulgent evenings, this rich, baked cheesecake is easy to prepare and bursts with fresh flavors in every bite. Refrigerate overnight to let the flavors meld to perfection, and get ready to wow your guests—or savor it all yourself!
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Recipe Information
Ingredients
- 200 grams Graham crackers (crushed)
- 80 grams Unsalted butter (melted)
- 450 grams Cream cheese (softened)
- 250 grams Mascarpone cheese
- 150 grams Granulated sugar
- 3 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice (freshly squeezed)
- 100 grams Apricot preserves
- 60 milliliters Heavy cream
- as needed Fresh apricot slices (for garnish, optional)
- as needed Mint leaves (for garnish, optional)
Instructions
Preheat your oven to 170°C (340°F) and lightly grease a 9-inch (23 cm) springform pan. Optionally, line the bottom with parchment paper for easier removal.
In a medium mixing bowl, combine the crushed graham crackers and melted butter. Mix until the texture is sandy and evenly coated.
Press the crumb mixture firmly into the bottom of the prepared pan to form an even crust. Use the back of a spoon or the bottom of a glass for an even layer. Set aside.
In a large mixing bowl, beat the cream cheese, mascarpone cheese, and sugar together until smooth and creamy, using a hand mixer or stand mixer on low speed to avoid incorporating too much air.
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract, lemon zest, and lemon juice until fully incorporated.
Pour the cheesecake batter over the prepared crust in the springform pan, spreading it out evenly.
Place the pan on a baking sheet and bake for 50-60 minutes, or until the edges are set but the center has a slight jiggle. Avoid opening the oven door during baking to prevent cracks.
Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. This helps prevent cracking from a sudden temperature change.
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Then, cover and refrigerate for at least 4 hours or overnight for best results.
To make the apricot topping, gently heat the apricot preserves and heavy cream in a small saucepan over low heat, stirring until smooth. Let it cool slightly before spreading it over the chilled cheesecake.
Garnish the cheesecake with fresh apricot slices and mint leaves, if desired. Slice and serve chilled.
Nutrition Facts
Calories |
538 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 282 mg | 12% | |
| Total Carbohydrate | 40.3 g | 15% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 28.4 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 128 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
