In my opinion, this is the ultimate cake, and even now, I yearn for Baked Lemon Curd Cheesecake with Butter Cookies and Mascarpone on my birthday, just like when I was a child. The harmonious blend of the butter cookie crust, mascarpone cheese filling, and zesty lemon curd creates a perfect medley of flavors. When properly chilled, this cheesecake serves as a refreshing delight, even on the hottest summer day. No elaborate cake with a dense filling can rival the exquisite taste of this delightful cheesecake. How about you? What’s your favorite cheesecake?
Recipe
Ingredients in this recipe
For the Crust
- 2 cups crushed butter cookies
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
For the Cheese Filling
- 16 ounces (2 cups) cream cheese, softened
- 8 ounces (1 cup) mascarpone cheese, softened
- 1 cup granulated sugar
- 4 large eggs or 5 smaller ones
- 1 teaspoon vanilla extract or vanilla essence
- Zest from 1 lemon (preferably BIO)
- 1/4 cup all-purpose or plain flour
For the Lemon Curd Topping
- 1 cup lemon curd (store-bought or homemade using this recipe)
Step-by-step instructions
Preheat the oven to 325 °F (165 °C) and generously grease a 9-inch (about 22 to 24 cm) springform pan with butter or nonstick cooking spray.
In a bowl, combine crushed butter cookies, melted butter, and granulated sugar. Press the mixture into the bottom of the prepared pan to create an even crust.
Bake the crust in the preheated oven for about 10 minutes. Remove and let it cool while you prepare the filling.
In a large bowl, beat softened cream cheese, mascarpone cheese, and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, lemon zest, and flour until the batter is smooth.
Pour the cream cheese and mascarpone filling onto the cooled crust in the pan.
Bake in the preheated oven for about 50 minutes or until the center is lightly golden and the top is lightly browned.
Let the cheesecake cool in the oven with the door ajar for about 1 hour. Refrigerate for at least 4 hours or preferably overnight until completely chilled.
Once cool, spread the cheesecake with lemon curd, either store-bought or homemade.
Carefully run a knife around the edges of the pan to release the cheesecake. Remove the sides of the pan. Slice and serve chilled.
Decorate the cooled cheesecake with additional lemon peel according to your taste. You can also add fresh fruit or whipped cream, but, in my opinion, the cheesecake looks best without any additional decorations. As they say, beauty lies in simplicity, and it holds true here 100%.
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