Lemon Mascarpone Cheesecake |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 14 |
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This is a beautiful treat for Easter because of its light color and mild lemon flavor. Friends and family enjoy it so much that I make it often. Ingredients:
1-1/2 cups biscotti crumbs (about 8 biscotti) |
1/3 cup butter, melted |
filling: |
2 packages (8 ounces each) cream cheese, softened |
2 cartons (8 ounces each) mascarpone cheese |
3/4 cup sugar |
1/4 cup lemon juice |
3 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon grated lemon peel |
2 teaspoons vanilla extract |
4 eggs, lightly beaten |
topping: |
3/4 cup coarsely chopped dried apricots |
1/2 cup boiling water |
3/4 cup cold water |
1/4 cup sugar |
1/4 cup orange marmalade |
2 ounces white baking chocolate |
Directions:
1. In a small bowl, combine biscotti crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2. Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned.
3. In a large bowl, beat cheeses and sugar until smooth. Beat in the lemon juice, flour, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
4. Return pan to baking sheet. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 30 minutes.
5. Meanwhile, soak apricots in boiling water for 10 minutes. Drain and discard liquid. In a small saucepan, bring the apricots, cold water and sugar to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until water is absorbed. Remove from the heat; stir in marmalade. Cool to room temperature.
6. Carefully spread topping over cheesecake; cool 30 minutes longer. Refrigerate overnight.
7. In a microwave, melt white chocolate; stir until smooth. Drizzle over cheesecake. Let stand for 15 minutes. Refrigerate leftovers. Yield: 14 servings.
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