Mascarpone Cheesecake

Instructions

1. Prepare crust:
   • Mix crushed biscuits, melted butter, and sugar.
   • Press into the base of a 9-inch (23 cm) springform pan.
   • Chill in the fridge while making filling.
2. Preheat oven to 160°C (320°F). Place a tray of water on the bottom rack (for steam — prevents cracking).
3. Make filling:
   • Beat mascarpone, cream cheese, and sugar until smooth.
   • Add eggs one at a time, mixing gently (don’t overbeat).
   • Add sour cream, cornstarch, vanilla, and lemon zest; mix until just combined.
4. Bake:
   • Pour filling over crust.
   • Bake 55–65 minutes, until edges are set but center is slightly wobbly.
   • Turn off oven, leave cheesecake inside with door ajar for 1 hour (prevents cracks).
5. Chill:
   • Refrigerate at least 6 hours (overnight is best).
6. Finish:
   • Decorate with berries, cocoa, or ganache before serving.

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✨ The mascarpone makes it extra smooth, creamy, and indulgent — it pairs beautifully with espresso, fresh fruit, or even a drizzle of caramel.

Ashley, would you like me to give you also a no-bake mascarpone cheesecake (super easy, mousse-like, and ready in a few hours)?