If you’re searching for a dessert that looks as mesmerizing as it tastes, Lemon Lavender Mascarpone Cheesecake will absolutely steal your heart. Its creamy, dreamy texture, subtle floral notes, and bright citrus zing come together for an elegant treat that delights the senses and adds a touch of spring to any table—no matter the season!
Why You’ll Love This Recipe
- Show-Stopping Elegance: This Lemon Lavender Mascarpone Cheesecake dazzles with its pastel charm and enchanting aroma, making it perfect for special gatherings or simply elevating your everyday dessert game.
- Luscious Creamy Texture: The marriage of mascarpone and cream cheese delivers a melt-in-your-mouth filling that’s rich but not overly heavy.
- Bright and Balanced Flavor: Fresh lemon juice and zest counter the gentle lavender, ensuring the perfect balance between citrusy zing and floral depth.
- Make-Ahead Magic: This cheesecake actually improves as it chills overnight, making it your secret weapon for stress-free entertaining.
Ingredients You’ll Need
The ingredient list for Lemon Lavender Mascarpone Cheesecake is refreshingly straightforward, but every single component totally pulls its weight. Each piece—from crisp crust to delicate topping—brings a little magic to the finished dessert.
- Graham Crackers: They create that classic, slightly crunchy cheesecake base and their mild sweetness perfectly complements the floral filling.
- White Sugar: Used to sweeten both the crust and the cheesecake for a perfectly balanced bite.
- Cinnamon: Just a whisper creates a comforting warmth in the crust.
- Unsalted Butter: Holds the crust together and adds rich flavor.
- Cream Cheese: The foundation of a blissfully creamy filling—make sure it’s full-fat and softened!
- Mascarpone Cheese: The secret weapon for ultra-smooth texture and a subtly sweet, milky taste.
- Sugar (for filling): Sweetens and smooths the filling without overpowering the lemon and lavender.
- Vanilla Extract: Rounds out the floral notes and gives the cheesecake depth.
- Lavender Extract: Infuses the filling and whipped cream with delicate, unmistakable floral aroma. Use a good-quality culinary extract.
- Fresh Lemon Juice & Zest: Adds brightness, tartness, and an uplifting zing. Zest brings color and aroma!
- Salt: Enhances all the flavors and prevents the cake from tasting too sweet.
- Eggs: Provide structure and silkiness, making the filling beautifully sliceable.
- Heavy Whipping Cream: Essential for making the plush lavender whipped topping.
- Powdered Sugar: Gently sweetens the whipped cream without making it grainy.
- Lemon Slices & Lavender Buds: For a pretty, edible garnish that signals the flavors inside.
Variations
Once you’ve mastered this Lemon Lavender Mascarpone Cheesecake, you can absolutely make it your own. Feel free to tweak the flavors, experiment with the crust, or even change the presentation for something truly unique!
- Gluten-Free: Swap graham crackers for your favorite gluten-free cookie crumbs to make the crust suitable for everyone.
- Berry Twist: Layer fresh raspberries or blueberries on top before serving for a hit of juicy color and tang.
- Honey Drizzle: Skip the whipped cream and finish your cheesecake slices with a drizzle of local honey for a sweet, aromatic spin.
- Orange Blossom: Substitute orange zest and extract in place of lemon for a slightly different, beautifully fragrant citrus flavor.
How to Make Lemon Lavender Mascarpone Cheesecake
Step 1: Prepare and Par-Bake the Crust
Preheat your oven to 350˚F and give your 9-inch springform pan a good grease. To prep it for a water bath, wrap the sides snuggly with foil. In a medium bowl, combine the crushed graham crackers, sugar, melted butter, and just a pinch of cinnamon. Press the mixture evenly into the bottom of your pan using a flat-bottomed glass or measuring cup, really packing it in so the base won’t crumble. Bake for 10 minutes, just until lightly golden and set, then remove from the oven and set aside while you lower the heat to 325˚F.
Step 2: Make the Creamy Lemon Lavender Filling
Now comes the fun part—making that luscious filling! Using a stand mixer (or a big bowl and hand mixer), beat together the softened cream cheese and mascarpone until smooth and almost fluffy. Gradually mix in the sugar, then add vanilla, lavender extract, lemon juice, lemon zest, and salt. Once everything is creamy and dreamy, add the eggs one at a time on low speed, just mixing until combined. This gentle approach keeps the batter silky and prevents it from becoming too airy.
Step 3: Fill, Bake, and Cool
Carefully pour your filling over the cooled crust and smooth the top. Place the foil-wrapped pan in a larger roasting pan, then transfer to the oven’s middle rack. Pour hot water into the roasting pan until it comes halfway up the sides of the springform. Bake at 325˚F for 60 to 75 minutes—edges should be set but the center will still wiggle like a barely-set custard. Once done, turn off the oven, open the door an inch, and let the cheesecake sit for another hour. This slow, gentle cooling is key to minimizing cracks!
Step 4: Chill and Garnish
After its gentle oven nap, refrigerate your Lemon Lavender Mascarpone Cheesecake overnight. The next day, run a paring knife around the sides before releasing the pan. For the final flourish, whip together heavy cream, powdered sugar, and lavender extract for a cloud-like topping. Dollop or pipe atop your cheesecake, then scatter with lemon slices and a sprinkle of lavender buds for a breathtaking finish.
Pro Tips for Making Lemon Lavender Mascarpone Cheesecake
- Springform Savvy: Double-wrap your springform pan in aluminum foil to prevent any water bath leaks for a flawless crust.
- Gentle Mixing: Always beat in eggs one at a time and on low speed—overmixing equals cracks and a dense cheesecake!
- Choose Your Lavender Wisely: Culinary-grade lavender extract and buds are key—a little goes a long way for perfect flavor instead of soapy notes.
- Make-Ahead for Best Texture: Chill the finished cheesecake overnight (or even up to two days), allowing flavors to bloom and giving the filling its signature silky texture.
How to Serve Lemon Lavender Mascarpone Cheesecake
Garnishes
A little flourish goes a long way! Crowning your Lemon Lavender Mascarpone Cheesecake with swoops of lavender whipped cream, paper-thin lemon slices, and a shower of culinary lavender buds not only makes it look irresistible, but hints at the flavors within. A few fresh edible flowers or blueberries are lovely for extra flair.
Side Dishes
This cheesecake shines so beautifully it hardly needs accompaniment but pairing it with simple sides elevates the experience. Serve it with a cup of Earl Grey or chamomile tea, a spritz of sparkling lemonade, or delicate tea sandwiches for a picture-perfect afternoon gathering.
Creative Ways to Present
If you want to turn heads, try slicing your Lemon Lavender Mascarpone Cheesecake into petite bars for a dessert platter, serve in jars for individual portions, or top with edible gold leaf for weddings or bridal showers. A dusting of powdered sugar and a few extra zest shavings transform it into a dazzling centerpiece.
Make Ahead and Storage
Storing Leftovers
To keep your cheesecake tasting fresh, cover it tightly with plastic wrap or transfer slices to an airtight container. It’ll stay beautifully creamy for up to 5 days in the fridge, making sneaky midnight snacks totally justified.
Freezing
Lemon Lavender Mascarpone Cheesecake freezes astonishingly well. Slice (or freeze whole without garnish), wrap in multiple layers of plastic wrap and foil, and store up to a month. Thaw overnight in the fridge before serving—it’ll taste just as fabulous as the day you made it.
Reheating
No need to reheat—this cheesecake is best served cold or at cool room temperature to let its creamy, fragrant flavors shine. If you’ve frozen it, allow slices to thaw in the fridge for several hours before eating.
FAQs
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Can I use dried lavender instead of extract in the filling?
You can, but dried lavender buds are more potent and can be a bit tough or overwhelming if overused. If substituting, gently infuse a teaspoon of culinary dried lavender in hot cream, strain out the buds, then use this cream in your recipe for subtle, natural flavor without any bitterness.
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What’s the secret to a crack-free cheesecake?
A water bath is your best friend—it helps the Lemon Lavender Mascarpone Cheesecake bake evenly and gently. Additionally, always let the cheesecake cool gradually with the oven door ajar to minimize sudden temperature changes (which can cause splitting).
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Can I make this cheesecake ahead for a dinner party?
Absolutely! This cheesecake is actually better made the day before so the flavors have a chance to fully bloom. Make and chill it overnight, then whip up the garnishes just before you’re ready to serve—it’s the ultimate make-ahead dessert.
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What if I don’t have a springform pan?
If you don’t own a springform, you can use a deep 9-inch cake pan lined with parchment, leaving plenty of overhang so you can lift the cheesecake out after it chills. Just know your edges may not be quite as picture-perfect, but it’ll taste just as delicious!
Final Thoughts
There’s something so joyful about a dessert that feels as special as it tastes, and Lemon Lavender Mascarpone Cheesecake is exactly that—elegant, fresh, and a little bit magical. I can’t wait for you to enjoy every creamy, floral, zingy bite. Invite your friends, pour some tea, and let this cheesecake steal the show!
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Lemon Lavender Mascarpone Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Total Time: 9 hours 15 minutes
- Yield: 1 9-inch cheesecake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delicate floral flavors of this Lemon Lavender Mascarpone Cheesecake. Creamy mascarpone and cream cheese blend harmoniously with zesty lemon and fragrant lavender, all nestled in a buttery graham cracker crust. Topped with a light lavender whipped cream, this cheesecake is a delightful treat for any occasion.
Ingredients
For the Crust
- 1 1/2 cups finely crushed graham crackers
- 1/3 cup white sugar
- 1/4 teaspoon cinnamon
- 7 tablespoons unsalted butter, melted
For the 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
- Lemon slices, lavender buds for garnish
For the Lavender Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon lavender extract
Instructions
- Make the Crust – Preheat oven to 350˚F. Grease a 9-inch springform pan. Combine graham crackers, sugar, cinnamon, and melted butter. Press mixture onto the bottom of the pan. Bake for 10 minutes and cool.
- Make the Filling – Mix cream cheese, mascarpone, sugar, vanilla extract, lavender extract, lemon juice, lemon zest, and salt. Add eggs one at a time. Pour filling over crust and bake in a water bath at 325˚F for 60-75 minutes. Cool in oven, then chill overnight.
- Make the Topping – Whip cream, powdered sugar, and lavender extract. Top cheesecake with lavender whipped cream, lemon slices, and lavender buds. Chill until serving.
Notes
- If removing the bottom of the pan, briefly heat it above a stove burner or use a creme brûlée torch to release the cheesecake.
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 420
- Sugar: 20g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg
