Description
This Lemon Lavender Mascarpone Cheesecake is a creamy, elegant dessert combining the tangy freshness of lemon with the floral notes of lavender. Featuring a crunchy graham cracker crust and a rich mascarpone cream cheese filling, it’s baked in a water bath for a silky texture and topped with a delicate lavender whipped cream, lemon slices, and lavender buds for a beautiful presentation.
Ingredients
Crust
- 1 1/2 cups finely crushed graham crackers
- 1/3 cup white sugar
- 1/4 teaspoon cinnamon
- 7 tablespoons unsalted butter, melted
Filling
- 16 ounces cream cheese
- 16 ounces mascarpone cheese
- 1 cup sugar
- 1 teaspoon vanilla flavoring
- 1 teaspoon lavender flavoring
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 teaspoon salt
- 3 eggs
Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lavender flavoring
- Lemon slices, for garnish
- Lavender buds, for garnish
Instructions
- Make the Crust: Preheat your oven to 350˚F and grease a 9-inch springform pan. Line the sides of the pan with foil to prevent water from seeping in during the water bath baking process. In a medium bowl, thoroughly mix the finely crushed graham crackers, sugar, cinnamon, and melted butter. Use a flat-bottomed surface to press this mixture evenly into the bottom of the prepared pan.
- Bake the Crust: Place the pan on the middle rack in the oven. Bake the crust for 10 minutes, then remove and set aside to cool. Lower the oven temperature to 325˚F for baking the filling.
- Prepare the Filling: Using a stand mixer with a paddle attachment or a hand mixer, combine the cream cheese and mascarpone cheese in a large mixing bowl. Beat on medium speed until smooth and creamy. Gradually add the sugar and continue mixing until fully incorporated and smooth.
- Add Flavorings: Mix in the vanilla flavoring, lavender flavoring, fresh lemon juice, lemon zest, and salt until evenly combined. Then, on a slow speed, add the eggs one at a time, mixing each until just combined to avoid overbeating.
- Assemble Cheesecake: Pour the smooth filling gently over the cooled crust, smoothing the top with a spatula. Place the foil-covered springform pan inside a larger roasting pan and add hot water halfway up the sides of the springform pan to create a water bath.
- Bake the Cheesecake: Place the roasting pan on the middle rack of the oven and bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Cool Gradually: Once baked, turn off the oven and open the door slightly. Leave the cheesecake inside for another 60 minutes to cool slowly, minimizing cracking.
- Chill Overnight: Remove the cheesecake from the water bath and pan cooling setup. Refrigerate overnight to set completely.
- Remove from Pan: Before serving, run a paring knife around the edge of the cheesecake to loosen it. Release and remove the springform pan ring carefully.
- Prepare the Topping: In a large mixing bowl, whisk the heavy whipping cream, powdered sugar, and lavender flavoring until soft peaks form, creating the lavender whipped cream.
- Garnish and Serve: Spread the lavender whipped cream lavishly over the cheesecake top. Garnish with fresh lemon slices and lavender buds. Chill until ready to serve for best flavor and presentation.
Notes
- Using a water bath is crucial for achieving a smooth, evenly baked cheesecake without cracks.
- Allow the cheesecake to cool gradually to prevent cracking on the surface.
- Make sure to chill the cheesecake overnight for the best texture and flavor.
- Adjust the amount of lavender flavoring to your preference as it can be quite potent.
- Use fresh lemon zest and juice for optimal brightness and freshness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
