Delectable Italian Vegetarian Dessert: Mascarpone Lemon Cheesecake with Berry Compote
Discover our scrumptious and easy-to-make vegetarian Italian dessert recipe: Mascarpone Lemon Cheesecake with Berry Compote. Enjoy the perfect blend of creamy mascarpone, zesty lemon, and juicy berries in this mouthwatering delight that's perfect for any special occasion or gathering.
Allergens
Dairy, Eggs
Ingredients
- 1 1/2 cups graham cracker crumbs 6 tablespoons unsalted butter, melted 16 ounces mascarpone cheese, at room temperature 3/4 cup granulated sugar 3 large eggs, at room temperature 1 teaspoon lemon zest 1/2 cup fresh lemon juice 1/2 cup heavy cream 1 tablespoon pure vanilla extract 4 cups mixed berries (such as strawberries, blueberries, and raspberries) 3/4 cup granulated sugar 1 teaspoon cornstarch
Instructions
- Preheat your oven to 350°F (180°C).
- In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of a 9 inch springform pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, whisk together mascarpone cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in lemon zest, lemon juice, heavy cream, and vanilla extract. Pour the mixture over the cooled crust.
- Bake for 45 50 minutes or until the center is set but still slightly jiggly. Let it cool at room temperature for 30 minutes before refrigerating for at least 4 hours or overnight.
- In a saucepan, combine mixed berries, sugar, and cornstarch over medium heat. Cook until the mixture thickens and becomes a compote, about 10 15 minutes. Let it cool completely.
- Before serving, top the cheesecake with the berry compote and garnish with fresh berries and lemon zest.
Chef’s Insight
The balance of creamy mascarpone, tangy lemon, and sweet berries creates a symphony of flavors and textures in this dessert.
Notes
Serve chilled for the best taste and texture experience.