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
Units
Scale
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
