Lemon Mascarpone Cheesecake

Lemon Mascarpone Cheesecake

Looking for a less dense cheesecake, with a cookie crust and lemon zing?
Here it is:

Ingredients: 

Cookie Crust:
1 cup (250 mL) all-purpose flour
1⁄2 tsp (2 mL) baking powder
1⁄4 cup (60 mL) sugar
1 Tbsp (15 mL) lemon zest
⅓ cup (75 mL) cold butter, chopped up
2 egg yolks

mascarpone topping:
2 cups (500 mL) mascarpone
1⁄3 cup (75 mL) sugar
1 egg
1 Tbsp (15 mL) all-purpose flour
1 Tbsp (15 mL) lemon zest
1⁄2 tsp (2 mL) pure vanilla extract

Time: 

Prep time: ,
Cook time: ,
Total time:

Yield: 

Serves: 8

Method: 

Preheat oven to 320ºF. (160ºC)
Place the flour, baking powder, sugar, lemon rind and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.
With the motor running, add the egg yolks and process until well combined.
Press into the base of a 9x9 square cake pan lined with parchment and bake for 20--25 minutes or until light golden and firm to the touch.
Place the mascarpone, sugar, egg, flour, lemon rind and vanilla in a bowl and mix until just smooth.
Pour onto the base and bake for 30--35 minutes or until the edges are golden and the middle is just set.
Refrigerate for 3 hours or until set, before serving.

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