Indulge in a cheesecake like no other, where creamy mascarpone meets a hint of citrus and vanilla for an irresistibly smooth and flavorful dessert.—For the Crust:7 ounces (200 grams) buttery biscuits or graham crackers, finely crushed3.5 ounces (100 grams) unsalted butter, meltedZest of 1 lemon (for a subtle citrus twist)—For the Filling:8.8 ounces (250 grams) mascarpone cheese2.8 ounces (80 grams) granulated sugar4.9 ounces (140 grams) plain yogurt (or Greek yogurt for extra creaminess)2 large eggs1.5 tablespoons (25 ml) fresh lemon juice1 teaspoon pure vanilla extract2 tablespoons all-purpose flourA pinch of salt (to enhance flavors)—Instructions:1. Crust Preparation:Preheat your oven to 325°F (160°C).Combine the crushed biscuits, melted butter, and lemon zest in a bowl. Mix until it resembles wet sand.Firmly press the mixture into the base of a greased or parchment-lined 8-inch (20 cm) springform pan.Bake for 10 minutes. Set aside to cool completely while you prepare the filling.2. Filling Creation:In a mixing bowl, beat mascarpone cheese and sugar together until smooth and fluffy.Add the yogurt, eggs, lemon juice, vanilla extract, and salt. Blend gently until the mixture is silky.Sift in the flour and fold it in delicately to maintain a smooth texture.3. Assemble and Bake:Pour the creamy filling onto the cooled crust and smooth the surface with a spatula.Place the pan in a water bath (or wrap the base with foil if using a springform pan to prevent leaks) for a beautifully even bake.Bake for 45–50 minutes, or until the edges are set but the center still jiggles slightly when shaken.4. Cool and Chill:Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 30 minutes.Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight for best results.5. Serve in Style:Carefully release the cheesecake from the pan and place it on a serving dish.Garnish with a drizzle of honey, a sprinkle of powdered sugar, or fresh berries for a burst of color and flavor.—Chef’s Tip: For an extra indulgent touch, top with a thin layer of lemon curd or a mascarpone whipped cream.Let me know if you’d like more variations or serving ideas!
