Lemon Cheesecake
Yield: 12 servings
 
Ingredients
  • 8 tbl unsalted butter
  • 10 oz graham crackers (about 18 whole crackers)
  • 8 oz cream cheese (1 cup)
  • 16 oz mascarpone cheese (2 cups)
  • ½ cup sugar
  • 4 eggs
  • 2 lemons (zest and juice)
  • 1 cup heavy cream
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350˚F and prepare the pan: wrap a 10inch spring-form cake pan with foil, using two pieces to make sure the sides and bottom are sealed.
  2. Melt the butter and crush graham crackers into a fine powder – you can do this in a food processor or by putting them into a Ziploc bag and smashing them with a rolling pin.
  3. Press butter and graham mixture into the bottom of the pan and place in the freezer to firm up while you prepare the rest of the cake.
  4. Beat the cream cheese, mascarpone, sugar, and zest of the two lemons in a mixer with the paddle attachment, until light a fluffy. Add the eggs one at a time, beating well after each addition.
  5. Mix in the lemon juice, cream, and vanilla very slowly, scraping down the sides to make sure everything is incorporated.
  6. Pour mixture over the graham crackers and set inside a larger roasting pan. Pour enough very hot water into the larger pan to come halfway up the side of the cheesecake and carefully place in the oven.
  7. Bake for 1 hour (until the center is just set – meaning it jiggles like jello when nudged and does not ripple like water). Turn the oven off and let the cake rest for another 30 minutes. Cool the cake in the fridge for several hours (at least 2), allowing it to set.
  8. Serve cool or at room temperature.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/lemon-cheesecake/