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Preparation Time
Prep Time: 20 minutes
Baking Time: 50–60 minutes
Cooling Time: 2 hours
Total Time: ~3 hours 20 minutes
Servings
Serves: 6–8
What You Need:
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8.8 ounces (250 grams) mascarpone cheese
2.8 ounces (80 grams) sugar
4.9 ounces (140 grams) plain yogurt
2 large eggs
25 ml (about 1.5 tablespoons) lemon juic
a teaspoon of vanilla flavoring
2 tablespoons of AP flour
For the Crust (Optional):
1 cup (100 grams) graham cracker crumbs
3 tablespoons (45 grams) melted butter
1 tablespoon sugar
How to Follow
1. Preheat the Oven
Preheat your oven to 325°F (160°C).
Grease and line the base of a 7-inch (18 cm) springform pan with parchment paper.
2. Make the Crust (Optional):
Mix graham cracker crumbs, melted butter, and sugar in a bowl until mixed
Press the mixture firmly into the base of the prepared pan.
Bake for 8–10 minutes, then put aside to cool.
3. Prepare the Filling:
In a large mixing basin, beat mascarpone cheese and sugar until smooth and creamy.
Add plain yogurt, eggs, lemon juice, and vanilla extract. Beat until everything is blended.
Sift in the flour and fold gently until combined. Avoid overmixing to avoid fractures.
4. Assemble the Cheesecake:
Pour the filling over the cooled crust (if using). Smooth the top using a spatula.
5. Bake:
Place the springform pan in a bigger baking dish. To make a water bath, fill the dish halfway with boiling water and add the springform pan.
When the sides are firm and the middle is just little jiggly, it’s done after 50 to 60 minutes in the oven.
6. Refresh and Relax:
Cool the cheesecake in the water bath until it reaches room temperature after taking it out of the oven.
For optimal results, chill for at least two hours, preferably overnight.
7. Bring to the table:
With great care, take the cheesecake out of the pan. Once sliced, you may enjoy it on its own or top it with anything you choose.
Recommended Serving Sizes
For a delicious touch, top with fresh berries or berry compote.
To make it more richer, drizzle it with chocolate or caramel sauce.
For an elegant finishing touch, top with whipped cream and zest of a lemon.
For a wonderful dessert, try it with espresso or coffee.
Practical Advice for the Kitchen
Filling will be smoother if ingredients are room temperature.
To keep air bubbles and fractures at bay, be careful not to overmix.
For consistent cooking and a velvety consistency, bake in a water bath.
To avoid cracking, run a knife over the pan’s edges just after baking.
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