[adinserter block=”5″]<\/p>\n\n\n\n
For the Filling:<\/p>\n\n\n\n
8.8 ounces (250 grams) mascarpone cheese<\/p>\n\n\n\n
2.8 ounces (80 grams) sugar<\/p>\n\n\n\n
4.9 ounces (140 grams) plain yogurt<\/p>\n\n\n\n
2 large eggs<\/p>\n\n\n\n
1.5 tablespoons (25 ml) lemon juice<\/p>\n\n\n\n
1 teaspoon vanilla extract<\/p>\n\n\n\n
2 tablespoons all-purpose flour<\/p>\n\n\n\n
For the Crust:<\/p>\n\n\n\n
6.3 ounces (180 grams) digestive biscuits or graham crackers<\/p>\n\n\n\n
3.5 ounces (100 grams) unsalted butter, melted<\/p>\n\n\n\n
2 tablespoons sugar (optional)<\/p>\n\n\n\n
1. Prepare the Crust:<\/p>\n\n\n\n
Preheat your oven to 350\u00b0F (175\u00b0C).<\/p>\n\n\n\n
Crush the digestive biscuits or graham crackers into fine crumbs. You can use a food processor or place the biscuits in a ziplock bag and crush them with a rolling pin.<\/p>\n\n\n\n
Mix the crumbs with melted butter and sugar (if using) until well combined.<\/p>\n\n\n
[adinserter block=”7″]<\/p>\n\n\n\n
Press the mixture firmly into the bottom of a 7-inch (18 cm) springform pan, forming an even layer.<\/p>\n\n\n\n
Bake the crust for 10 minutes, then let it cool completely.<\/p>\n\n\n\n
2. Make the Filling:<\/p>\n\n\n\n
In a large mixing bowl, beat the mascarpone cheese and sugar together until smooth and creamy. You can use a hand mixer or whisk for this step.<\/p>\n\n\n\n
Add the plain yogurt and mix until fully incorporated.<\/p>\n\n\n\n
Beat in the eggs, one at a time, ensuring each is well blended before adding the next.<\/p>\n\n\n\n
Stir in the lemon juice, vanilla extract, and flour. Mix until the filling is smooth and lump-free.<\/p>\n\n\n\n
3. Assemble and Bake:<\/p>\n\n\n\n
Pour the filling over the cooled crust in the springform pan. Spread it evenly with a spatula.<\/p>\n\n\n\n
Place the pan on a baking sheet to catch any drips.<\/p>\n\n\n\n
Bake the cheesecake in the preheated oven for 40\u201350 minutes, or until the edges are set and the center is slightly jiggly when shaken.<\/p>\n\n\n\n
4. Cool and Chill:<\/p>\n\n\n\n
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This helps prevent cracks on the surface.<\/p>\n\n\n\n
Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours or overnight.<\/p>\n\n\n\n
5. Serve:<\/p>\n\n\n\n
Carefully remove the cheesecake from the springform pan.<\/p>\n\n\n\n
Slice and serve as is, or garnish with your favorite toppings like fresh berries, whipped cream, or a drizzle of chocolate sauce.<\/p>\n\n\n\n
This mascarpone cheesecake is light, creamy, and perfect for any occasion. The combination of mascarpone cheese and yogurt creates a smooth and velvety texture, while the hint of lemon adds a refreshing tang. Enjoy!<\/p>\n\n\n
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