MASCARPONE LEMON RIPPLE CHEESECAKE

This is one of those cheesecakes that steals the show.  Maybe not for its beauty – I wound up covering the unbecoming top that cracked, and the lemon ripples turned out to be the same color as the cheesecake itself, making for a boring-looking dessert.  But once you sink your teeth into this baby, you’ll be singing its praises.  The New-York style creaminess and firm texture, the perfect blending of lemon and vanilla flavors, and the addition of creamy mascarpone to tangy cream cheese combine to make this one memorable dessert.  And, believe it or not, the topping, which also serves as a sauce to be passed around, really adds another dimension of goodness to an already great taste experience.  Try this one for sure.... you won’t be sorry.

Mascarpone Lemon Ripple Cheesecake Inspired by Food & Wine and Elinor Klivans Rating:  9.5 out of 10 Click for PRINTABLE PAGE

CRUST:  2 cups graham cracker crumbs 6 Tbsp. unsalted butter, melted Heat oven to 325F.  Grease an 8” springform pan on bottom and sides.  Combine ingredients in medium bowl and blend with fork; press onto bottom and 3/4 up sides of prepared pan.  Bake 10 minutes, or till very lightly browned and set.  Cool on wire rack.    CHEESECAKE FILLING: 8 oz. mascarpone 16 oz. Philadelphia cream cheese or Neufchatel 1 cup sugar  (I used 1/2 cup sugar + 2 Tbsp. NuNaturals Stevia) 3 large eggs 3 Tbsp. heavy whipping cream 2 Tbsp. unbleached all-purpose flour 1 tsp. pure vanilla extract (I used homemade) 1 cup purchased or homemade lemon curd Increase oven heat to 350F.  Combine mascarpone, cream cheese and sugar in work bowl of food processor.  Pulse till smooth, about 1 minute.  Add eggs, one at a time, pulsing till blended after each.  Add cream, flour and vanilla and pulse till just blended.  Pour into crumb-lined pan.  Drop spoonfuls of lemon curd over filling and swirl with knife.      Place cheesecake in oven on a baking sheet, close door and immediately reduce oven heat to 300F.  Bake 1 hour 15 minutes, or till cheesecake is lightly browned on edges and almost set in middle.  Off heat, leaving cheesecake in oven for 15 minutes.  Cool on wire rack 3 hours, or till cheesecake is room temperature.  Place in fridge, uncovered, for 2 hours, or till cold.  Cover with plastic wrap and leave overnight in fridge.  Spread Mascarpone lemon curd topping over cheesecake.  Pass extra topping to guests in small bowl.  Yield:  6 servings MASCARPONE LEMON CURD TOPPING:  2 oz. Mascarpone 1/2 cup lemon curd 1/4 cup confectioner’s sugar 1/2 cup heavy whipping cream Combine mascarpone, lemon curd and sugar in medium bowl and beat with electric mixer on medium speed till smooth and well combined, about 3 minutes.  Gradually add cream and  beat on medium high, then on high, until mixture is smooth and fluffy, about 5 minutes.