No-Bake Lemon Mascarpone Cheesecake
252
- Prep Time25 mins
- Total Time45 mins
- Makes12 Servings
(Photography: Roberto Caruso. Food styling: Sasha Seymour. Prop styling: Julia Black.)
Ingredients
1 1/4 cups granulated sugar
1/2 cup unsalted butter, at room temperature
3 eggs, at room temperature
4 egg yolks, at room temperature
1/8 tsp salt
1 cup lemon juice
FOR CRUST:
1/3 cup unsalted butter, at room temperature
1 1/2 cups graham-cracker crumbs
FOR FILLING:
475-g container mascarpone
250-g brick cream cheese
Instructions
Insert the base of a 9-in. springform pan lip-side down. Lightly spray bottom and sides with oil. Line bottom with parchment, and the sides with a long strip of parchment, about 3-in. wide.
Beat sugar with 1/2 cup butter, eggs, yolks and salt in a medium saucepan with an electric mixer on high, until creamy, about 1 min. Beat in lemon juice. (Mixture may curdle but will smooth out during cooking.) Set saucepan over medium-high. Cook, whisking constantly, until curd is thickened and coats the back of a spoon, 3 to 5 min. Scrape into a large shallow dish and cover with plastic wrap. Chill in freezer until cool, about 40 min.
Melt 1/3 cup butter in a medium saucepan set over medium-high. Stir until butter turns foamy. Stir in graham-cracker crumbs until toasted and golden, about 2 min. Pour crumbs into prepared pan and press down firmly to form an even crust. Freeze for 20 min.
Beat mascarpone and cream cheese in a large bowl with electric mixer on high until fluffy, 3 to 4 min. Beat in 2 cups of cold lemon curd. Mix until combined, then pour over frozen crust. Smooth top. Freeze until top is firm to the touch, about 30 min. Spread remaining lemon curd over the top of the cheesecake and freeze for 6 hrs or overnight. Let stand at room temperature for 1 hr before serving.
Nutrition (per serving)
Calories 505, Protein 10g, Carbohydrates 32g, Fat 38g, Sodium 193mg.