Meyer Lemon Mascarpone Cake

Name: Meyer Lemon Mascarpone Cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters butter, chopped into small pieces; 1 pinch Pinch cayenne pepper; 4 Tbsps cornstarch; 2 eight-ounce packages of cream cheese, at room temperature; 8 larges egg yolks; 4 eggs, at room temperature, beaten; 4 Tbsps flour; 473 milliliters ginger snap crumbs (about 9 ounces of cookies); 8 servings Lemon wedge jelly candy for garnish; 2 Tbsps Meyer lemon zest; 1 Tbsp maple syrup; 2 eight-ounce containers of mascarpone cheese, at room temperature; 118 milliliters Meyer lemon juice; 0 teaspoons salt; 177 milliliters sugar; 1 teaspoon vanilla; 118 milliliters cold water; 8 servings Whipped cream, for topping

This recipe serves 8. One portion of this dish contains approximately 8g of protein, 23g of fat, and a total of 443 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up eight-ounce containers of mascarpone cheese, lemon wedge jelly candy, maple syrup, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Make the crust: Preheat oven to 325°F.

Ingredients you will need

Crust

Equipment you will use

Oven

Combine ginger snap crumbs, melted butter, and maple syrup and stir until well mixed. Press into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Set aside to cool. Leave oven on.

Ingredients you will need

Gingersnap Crumbs

Maple Syrup

Butter

Equipment you will use

Springform Pan

Oven

Add the cream cheese to the bowl of an electric mixer and beat until creamy, about two minutes.

Ingredients you will need

Cream Cheese

Equipment you will use

Hand Mixer

Bowl

Add mascarpone, sugar and lemon zest, beating on low speed for 1 minute, until the texture is smooth. Do not over-beat, as mascarpone will occasionally go to pieces if abused. Turn the mixer to medium and add eggs a little a time, and then the vanilla, again beating until smooth - about 30 seconds.

Ingredients you will need

Lemon Zest

Mascarpone

Vanilla

Sugar

Egg

Equipment you will use

Blender

Add flour, salt, and cayenne, beating for another 30 seconds.

Ingredients you will need

Ground Cayenne Pepper

All Purpose Flour

Salt

Pour mascarpone filling into the cooled springform pan and wrap the bottom and sides tightly with heavy duty tin foil to keep butter from leaking out into your oven (see headnote--springform pans are notoriously leaky).

Ingredients you will need

Mascarpone

Butter

Wrap

Equipment you will use

Springform Pan

Aluminum Foil

Oven

Bake for 45 to 50 minutes. The top should be slightly browned and a little jiggly in the middle. Cool for 15 minutes, then run a knife around the edges of the cake to loosen it from the pan. Allow to cool completely before adding lemon filling.

Ingredients you will need

Lemon

Equipment you will use

Oven

Knife

Frying Pan

Make the Meyer lemon filling: In a cup, stir together cornstarch and water until you have a well-mixed slurry. Set aside.

Ingredients you will need

Meyer Lemon

Corn Starch

Water

In a small bowl combine sugar, salt, lemon zest, and egg yolks, beating well with a whisk.

Ingredients you will need

Lemon Zest

Egg Yolk

Sugar

Salt

Equipment you will use

Whisk

Bowl

Add in lemon juice, stir well, then add butter and cornstarch slurry, whisking again.

Ingredients you will need

Lemon Juice

Corn Starch

Butter

Equipment you will use

Whisk

Pour the lemon filling into a saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 5 to 7 minutes. It should be thick enough to heavily coat the back of a spoon. If the mixture begins to boil, lower the heat to medium-low.

Ingredients you will need

Lemon

Equipment you will use

Whisk

Sauce Pan

Remove pan from heat and continue to whisk for 1 minute. Push the filling through a sieve to remove any lumps, then pour the filling into the springform pan on top of the baked cheesecake. Chill for at least six hours to set the cake completely before removing the sides of the springform pan.

Equipment you will use

Springform Pan

Sieve