Print

Lemon Lavender Mascarpone Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 20 reviews

This luscious Lemon Lavender Mascarpone Cheesecake combines the creamy richness of mascarpone and cream cheese with zesty lemon and fragrant lavender for a unique, elegant dessert. It features a buttery graham cracker crust, a smooth and flavorful lavender-infused filling baked in a water bath to perfection, and a delicate lavender whipped cream topping garnished with fresh lemon slices and lavender buds. Ideal for special occasions or a refined treat, this cheesecake offers a beautiful balance of floral and citrus notes with a velvety texture.

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 extract
  • 1 teaspoon lavender extract
  • 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 extract
  • Lemon slices (for garnish)
  • Lavender buds (for garnish)

Instructions

  1. Make the Crust: Preheat your oven to 350˚F and grease a 9-inch springform pan. Cover the sides with foil to protect against water during the water bath baking process. In a medium bowl, combine the finely crushed graham crackers, white sugar, melted butter, and cinnamon until well mixed. Press this mixture firmly onto the bottom of the prepared pan using a flat-bottomed surface to create an even crust.
  2. Bake the Crust: Place the pan on the middle rack of the oven and bake for 10 minutes to set the crust. Remove it from the oven and allow it to cool. Reduce oven temperature to 325˚F for the filling.
  3. Prepare the Filling: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and mascarpone cheese together on medium speed until smooth and creamy. Slowly add the sugar while continuing to mix until fully incorporated and smooth.
  4. Add Flavors: Mix in the vanilla extract, lavender extract, fresh lemon juice, lemon zest, and salt until everything is evenly blended.
  5. Incorporate Eggs: On low speed, add the eggs one at a time, mixing just until each egg is combined to avoid overmixing which can cause cracks.
  6. Assemble Cheesecake: Pour the prepared filling over the cooled crust, smoothing the top gently to distribute evenly.
  7. Water Bath Setup: Place the foil-wrapped springform pan into a larger roasting pan. Pour hot water into the roasting pan until it comes halfway up the sides of the springform pan to create a gentle baking environment that prevents cracking.
  8. Bake the Cheesecake: Bake at 325˚F for 60 to 75 minutes, until the edges are set but the center still jiggles slightly when nudged.
  9. Slow Cooling: Turn off the oven and crack the oven door open about one inch. Leave the cheesecake inside for 60 minutes to cool gradually, reducing the chance of cracks forming on the surface.
  10. Chill Overnight: Remove the cheesecake from the water bath, take it out of the roasting pan, and chill it in the refrigerator overnight to fully set and develop flavor.
  11. Remove from Pan: Run a paring knife gently around the edges of the cheesecake to loosen it from the pan. Open and remove the ring of the springform pan carefully.
  12. Make the Lavender Whipped Cream: In a large bowl, whisk the heavy whipping cream with powdered sugar and lavender extract until soft to medium peaks form, creating a delicate floral whipped cream.
  13. Serve and Garnish: Top the cheesecake with the lavender whipped cream, garnish with fresh lemon slices and lavender buds. Keep chilled until ready to serve for the best texture and flavor.

Notes

  • Using a water bath helps prevent cracking and ensures an even, creamy texture.
  • Press the crust firmly so it holds together during baking and serving.
  • Do not overmix eggs into the filling to avoid incorporating excess air.
  • Cool the cheesecake gradually in the oven to minimize cracking on the surface.
  • Chilling overnight enhances the flavors and firm texture of the cheesecake.
  • Foil wrapping of the pan is essential to keep water out during the water bath bake.
  • Lavender extract is potent; ensure to use culinary grade and measure carefully for balanced flavor.

Find it online: https://recipethrive.com/lemon-lavender-mascarpone-cheesecake-recipe/