{"id":17395,"date":"2025-09-27T16:17:29","date_gmt":"2025-09-27T16:17:29","guid":{"rendered":"https:\/\/recipes-u.arbweb.info\/?p=17395"},"modified":"2025-09-27T16:17:29","modified_gmt":"2025-09-27T16:17:29","slug":"mascarpone-cheesecake-recipe","status":"publish","type":"post","link":"https:\/\/cocinacasera.arbweb.info\/es\/mascarpone-cheesecake-recipe\/","title":{"rendered":"Mascarpone Cheesecake Recipe"},"content":{"rendered":"

Ingredients:For the Filling:8.8 ounces (250 grams) mascarpone cheese2.8 ounces (80 grams) sugar4.9 ounces (140 grams) plain yogurt2 large eggs1.5 tablespoons (25 ml) lemon juice1 teaspoon vanilla extract2 tablespoons all-purpose flourFor the Crust:6.3 ounces (180 grams) digestive biscuits or graham crackers3.5 ounces (100 grams) unsalted butter, melted2 tablespoons sugar (optional)Instructions:1. Prepare the Crust:Preheat your oven to 350\u00b0F (175\u00b0C).Crush the digestive biscuits or graham crackers into fine crumbs. You can use a food processor or place the biscuits in a ziplock bag and crush them with a rolling pin.Mix the crumbs with melted butter and sugar (if using) until well combined.Press the mixture firmly into the bottom of a 7-inch (18 cm) springform pan, forming an even layer.Bake the crust for 10 minutes, then let it cool completely.2. Make the Filling:In a large mixing bowl, beat the mascarpone cheese and sugar together until smooth and creamy. You can use a hand mixer or whisk for this step.Add the plain yogurt and mix until fully incorporated.Beat in the eggs, one at a time, ensuring each is well blended before adding the next.Stir in the lemon juice, vanilla extract, and flour. Mix until the filling is smooth and lump-free.3. Assemble and Bake:Pour the filling over the cooled crust in the springform pan. Spread it evenly with a spatula.Place the pan on a baking sheet to catch any drips.Bake the cheesecake in the preheated oven for 40\u201350 minutes, or until the edges are set and the center is slightly jiggly when shaken.4. Cool and Chill:Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This helps prevent cracks on the surface.Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours or overnight.5. Serve:Carefully remove the cheesecake from the springform pan.Slice and serve as is, or garnish with your favorite toppings like fresh berries, whipped cream, or a drizzle of chocolate sauce.This mascarpone cheesecake is light, creamy, and perfect for any occasion. The combination of mascarpone cheese and yogurt creates a smooth and velvety texture, while the hint of lemon adds a refreshing tang. Enjoy!<\/p>\n\n

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