Looking for a simple dessert? Try whipping up this lemon and mascarpone cheesecake – it's easy as!

What you need to know before you start

For best results, begin this cheesecake the day before. Baking takes an hour, it needs to rest in the oven for another hour, and again for at least four hours or overnight in the refrigerator to chill and completely set. You’ll also need some equipment, including a springform cake pan and a food processor to blitz the cheesecake base and lemon filling. Don’t forget to take the cream cheese out of the fridge to soften before you begin. 

Why is this the best lemon and mascarpone cheesecake recipe?

This deliciously luscious cheesecake uses both cream cheese and mascarpone for a rich and decadent filling. Meanwhile, zingy lemon imparts a vibrant brightness to complement the creaminess from the centre and the butteriness from the base. 

It’s also easy to prepare and uses everyday and affordable ingredients, but still creates an impressive dessert that’s guaranteed to please a crowd. 

What is the difference between mascarpone and cream cheese?

Both cream cheese and mascarpone are popular ingredients to use as a cheesecake filling. Cream cheese imparts a tangy flavour with a slightly firmer texture to create a more traditional cheesecake profile. On the other hand, mascarpone is richer and smoother to create a more luxurious finish. 

What ingredients you’ll need 

Digestive biscuits: Digestive biscuits are used to form the crumbly, buttery base of the cheesecake. You can also use shortbread biscuits. 

Unsalted butter: Butter is used in the cheesecake base to help bind the biscuits and impart a rich and creamy flavour. 

Cream cheese: Cream cheese has a distinct tangy flavour to help balance the sweetness of the biscuit base while adding creamy body and texture to the filling. 

Mascarpone cheese: The smooth and creamy texture of mascarpone results in an indulgent cheesecake with hints of mild sweetness.

Caster sugar: Sugar is combined in the cheesecake filling to add sweetness. The finer granules of caster sugar make it easier to dissolve.

Eggs: Eggs are used in the cheesecake filling to provide structural support, to help bind the ingredients together and to provide lift when baked.

Lemon: The zest and juice of lemon brighten the dish. 

Vanilla extract: Vanilla extract adds a warm, sweet and aromatic flavour to the cheesecake.

Icing sugar: A light dusting of icing sugar is added to the finished dish for sweetness and to enhance the overall presentation.

How to prepare the biscuit base for a cheesecake

Making the cheesecake base from scratch is simple and only requires two ingredients. Begin by placing the digestive biscuits in a food processor and pulsing until even crumbs form. Be careful not to blend for too long. Once the biscuits resemble breadcrumbs, add the melted butter and pulse until moist, but not soggy.

You can also place the biscuits in a zip-lock bag, and use a rolling pin to crush them until crumbs form, then mix the crumbs with the melted butter in a bowl. Next, use your hands to press the crumbs into your pan in an even layer along the base and up the sides. Feel free to use the flat base of a glass or the back of a spoon to help with this process. 

How to store lemon and mascarpone cheesecake 

Wrap your cheesecake tightly in plastic wrap and store in the fridge for no more than 7 days. This will prevent the cake from drying out. 

If you love our lemon and mascarpone cheesecake recipe, try this 

Chilled or baked, cheesecake is a delicious dessert that can be enjoyed all year round. Now that you’ve nailed this lemon version, try your hand at some of our other favourites:

• Brown butter cheesecake
• Baked goat’s curd cheesecake with sticky rhubarb and figs 
• Blueberry and ginger mascarpone cheesecake