Description
Indulge in the delightful combination of zesty lemon, fragrant lavender, and creamy mascarpone with this exquisite Lemon Lavender Mascarpone Cheesecake recipe. A perfect dessert for any special occasion or to simply treat yourself to a slice of bliss.
Ingredients
Units
Scale
For the Crust:
- 1 1/2 cups finely crushed graham crackers
- 1/3 cup white sugar
- 1/4 teaspoon cinnamon
- 7 tablespoons unsalted butter, melted
For the Filling:
- 16 ounces cream cheese
- 16 ounces mascarpone cheese
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lavender extract
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 teaspoon salt
- 3 eggs
- Lemon slices, lavender buds for garnish
For the Lavender Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lavender extract
Instructions
- Make the Crust – Preheat oven to 350˚F. Grease a 9-inch springform pan. Combine graham crackers, sugar, butter, and cinnamon. Press onto the pan and bake for 10 minutes. Cool.
- Make the Filling – Mix cream cheese, mascarpone, sugar, extracts, lemon juice, zest, and salt. Add eggs one at a time. Pour onto crust. Bake in water bath for 60-75 minutes.
- Make the Topping – Whip cream, sugar, and lavender extract. Top cheesecake with whipped cream, lemon slices, and lavender buds. Chill before serving.
Notes
- If you want to remove the bottom of the pan, briefly heat up the underside above a stove burner or using a creme brûlée torch. Gently slide a knife or spatula underneath to release the bottom and slide off onto the serving plate.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 320mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 130mg
