LEMON MASCARPONE CHEESECAKE
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.-Lorrine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 18
Steps:
- 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. , Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned., In a large bowl, beat cheeses and sugar until smooth. Beat in the lemon juice, flour, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , 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. , 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. , Carefully spread topping over cheesecake; cool 30 minutes longer. Refrigerate overnight., In a microwave, melt white chocolate; stir until smooth. Drizzle over cheesecake. Let stand for 15 minutes. Refrigerate leftovers.
Nutrition Facts : Calories 347 calories, Fat 21g fat (12g saturated fat), Cholesterol 114mg cholesterol, Sodium 173mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 6g protein.
APRICOT SWIRL CHEESECAKE
I've always loved to cook and try new dishes. But there are just some recipes-like this fancy cheesecake-that I turn to time after time. This is a favorite of family and friends. -Ardyth Voss, Rosholt, South Dakota
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Grease the bottom and sides of a 10-in. springform pan; sprinkle with ground almonds and set aside. , In a small saucepan, cook apricots and water for 15 minutes over medium heat or until the water is nearly absorbed and apricots are tender, stirring occasionally. Stir in lemon zest; cool slightly. Transfer to a blender; cover and process until smooth and set aside., In a large bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Beat in cream just until blended. Stir 1 cup into pureed apricots; set aside. , Pour remaining mixture into prepared pan. Drop apricot mixture by 1/2 teaspoonfuls over filling. Cut through filling with a knife to swirl apricot mixture. Place pan on a baking sheet. , Bake at 350° for 50-55 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 1 hour longer., In a small saucepan, heat preserves. Press through a strainer (discard pulp). Spread over cheesecake. Refrigerate overnight. Garnish with whipped cream and sliced almonds. Refrigerate leftovers.
Nutrition Facts : Calories 314 calories, Fat 14g fat (7g saturated fat), Cholesterol 105mg cholesterol, Sodium 92mg sodium, Carbohydrate 44g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.
LEMON RICOTTA & MASCARPONE CHEESECAKE
A light baked cheesecake. I sometimes add some blueberries or raspberries on the biscuit base before the filling. You can decorate with fruit on top and some pouring cream if you like. Yum
Provided by aunty carol
Categories Cheesecake
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- To make the base, melt the butter, crush the biscuits and mix the two together. Place into a buttered 9"-10" springform tin, and place in fridge whilst making filling.
- Whisk egg whites until stiff.
- Mix the cheeses, sugar, cream, lemon zest, juice and vanilla xtract togther until smooth.
- Fold in the whisked egg whites.
- Pour mixture onto base and place in a preheated oven 180oc (160oc-fan oven) for 1 hour.
- When cool decorate as you would like. Just enjoy!
Nutrition Facts : Calories 460.9, Fat 31.7, SaturatedFat 18.7, Cholesterol 202.6, Sodium 283.7, Carbohydrate 29.3, Sugar 14.4, Protein 15.7
LEMON MASCARPONE CHEESECAKE
This is a light, airy cheesecake with a hint of lemon. The mascarpone cheese has a creamy, buttery flavor and a texture that blends well with the lemon. Serve with chocolate sauce or fresh strawberries and whipped cream.
Provided by Norma M.
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray the sides and bottom of a springform pan with cooking spray.
- Mix graham cracker crumbs, sugar, and melted margarine for crust together in a small bowl until well combined. Spread into the bottom and up the sides of the prepared pan, making sure there aren't any cracks.
- Beat mascarpone cheese and sugar for filling in a large bowl until creamy. Add eggs, one at a time, mixing thoroughly after each addition. Add sour cream and vanilla, stirring after each addition. Add lemon juice and zest. Pour into the crust.
- Bake in the preheated oven until slightly golden and semi-soft in the middle, testing with a toothpick, 55 to 60 minutes. Remove from the oven and let sit for 1 1/2 hours to cool. Cut into slices to serve.
Nutrition Facts : Calories 550.1 calories, Carbohydrate 43.2 g, Cholesterol 172.3 mg, Fat 39.8 g, Fiber 0.5 g, Protein 8.8 g, SaturatedFat 18.6 g, Sodium 220.8 mg, Sugar 35.9 g
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