If you’re looking for a dessert that’s both luxurious and refreshing, this Lemon Cheesecake with Mascarpone Cream is pure perfection. It’s a creamy, tangy, melt-in-your-mouth cheesecake that feels light yet indulgent—thanks to the delicate balance of lemon zest and rich mascarpone. Every bite bursts with citrus brightness and velvety texture, wrapped in a buttery biscuit base that gives it the perfect crunch. Whether you’re hosting a dinner party, celebrating a special occasion, or simply treating yourself, this cheesecake delivers sophistication without the stress. It’s a dessert that speaks of elegance, sunshine, and pure comfort in every slice.

Full Recipe

Ingredients

For the Crust:

• 200 g (7 oz) digestive biscuits or graham crackers

• 100 g (3.5 oz) unsalted butter, melted

• 1 tablespoon sugar (optional)

For the Cheesecake Filling:

• 250 g (9 oz) cream cheese, softened

• 250 g (9 oz) mascarpone cheese

• 120 g (½ cup) granulated sugar

• 3 large eggs

• 1 tablespoon cornstarch

• 1 tablespoon lemon zest (from 1–2 lemons)

• 3 tablespoons freshly squeezed lemon juice

• 1 teaspoon vanilla extract

For the Mascarpone Cream Topping:

• 200 g (7 oz) mascarpone cheese

• 100 ml (⅓ cup + 1 tbsp) heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon lemon juice

For Garnish (optional):

• Lemon slices or curls

• Fresh mint leaves

• Powdered sugar for dusting

Cooking Directions

Step 1: Prepare the Crust
Crush the biscuits finely using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Mix the crumbs with melted butter and sugar until evenly moistened. Press the mixture firmly into the bottom of a 20 cm (8-inch) springform pan, creating a smooth, compact layer. Chill in the refrigerator for 15–20 minutes to firm up while you prepare the filling.

Step 2: Make the Cheesecake Filling
In a large bowl, beat together the cream cheese, mascarpone, and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in the cornstarch, lemon zest, lemon juice, and vanilla extract. The batter should be thick, glossy, and slightly tangy.

Step 3: Bake the Cheesecake
Preheat your oven to 160°C (320°F). Pour the cheesecake filling over the prepared crust and smooth the top with a spatula. Place the springform pan on a baking tray. Bake for 45–50 minutes, or until the edges are set but the center still has a slight wobble. Turn off the oven, leave the door slightly open, and let the cheesecake cool gradually inside for about 1 hour to prevent cracking.

Step 4: Chill to Perfection
Once the cheesecake reaches room temperature, refrigerate it for at least 4 hours, or preferably overnight. This resting period allows the flavors to deepen and the texture to set beautifully.

Step 5: Make the Mascarpone Cream Topping
In a medium bowl, whisk together mascarpone, heavy cream, powdered sugar, and lemon juice until smooth and fluffy. Spread this luscious cream over the chilled cheesecake in an even layer.

Step 6: Garnish and Serve
Decorate with thin lemon slices, curls, or mint leaves for a fresh, elegant finish. Dust lightly with powdered sugar if desired. Slice and serve chilled—each forkful will melt in your mouth!

Nutrients (per serving, approx.)

• Calories: 380 kcal

• Protein: 7 g

• Fat: 27 g

• Carbohydrates: 28 g

• Sugar: 22 g

• Calcium: 80 mg

• Vitamin C: 8 mg

Why You’ll Love This Recipe

You’ll fall head over heels for this Lemon Cheesecake with Mascarpone Cream because it offers everything you crave in a dessert—silky smooth texture, a burst of citrusy freshness, and a perfectly balanced sweetness. The lemon brightens the richness of the mascarpone and cream cheese, creating a dessert that’s indulgent yet refreshing. It’s versatile enough for any occasion—serve it at brunch, afternoon tea, or as the show-stopping finale to a dinner party. Plus, it’s make-ahead friendly, meaning you can prepare it a day early and let the fridge do the work.

The Origins and Inspiration Behind the Dish

Cheesecake has ancient roots, tracing back to ancient Greece, where it was served to athletes as a source of energy. Over centuries, the dessert evolved, and each region added its own twist. The Italian version introduced mascarpone—a soft, creamy cheese from Lombardy known for its rich, velvety texture. Combined with lemon, it reflects the Mediterranean love for fresh, zesty flavors. This modern recipe merges Italian indulgence with classic New York–style cheesecake, creating a cross-cultural dessert that’s both sophisticated and comforting.

Ingredient Spotlight

Mascarpone Cheese: The star of this dessert, mascarpone brings unmatched creaminess and a subtle sweetness that balances the tartness of the lemon.
Cream Cheese: Provides structure and that familiar tangy backbone of a traditional cheesecake.
Lemon: Adds brightness, cutting through the richness with a burst of fresh citrus flavor. The zest contributes fragrant oils that make the flavor shine.
Cornstarch: Ensures the filling sets perfectly and stays velvety without cracking.
Biscuit Base: Gives crunch and contrast, balancing the creamy filling. Digestive biscuits or graham crackers work beautifully for that buttery, toasted flavor.

Storage and Reheating Tips

Refrigerator: Store the cheesecake covered in the refrigerator for up to 5 days. Keep it in the springform pan or an airtight container to prevent it from absorbing other fridge odors.
Freezer: You can freeze the cheesecake (without the mascarpone cream topping) for up to 2 months. Wrap it tightly in plastic wrap and foil. To serve, thaw overnight in the refrigerator and add the topping fresh before serving.
Serving Tip: Always serve this cheesecake cold—it tastes best chilled, with the flavors more pronounced and the texture firm yet creamy.

Common Variations to Try

Berry Lemon Cheesecake: Swirl in blueberry or raspberry puree before baking for a fruity twist.
Lemon Curd Layer: Spread a thin layer of homemade lemon curd between the cheesecake and mascarpone topping for an extra burst of tang.
No-Bake Version: Skip the baking entirely by using gelatin in the filling and letting it set in the fridge for a lighter texture.
Crust Variations: Try crushed shortbread cookies or gingersnaps instead of biscuits for a bolder flavor.
Mini Cheesecakes: Divide the mixture into muffin cups for individual portions—perfect for parties or brunch.

Pairing Recommendations

Serve this cheesecake with a cup of espresso, cappuccino, or Earl Grey tea for a sophisticated pairing. For something more refreshing, pair it with sparkling water infused with lemon slices or mint. It also goes beautifully with fresh berries, a drizzle of honey, or a raspberry coulis for added color and acidity. If you’re serving it after dinner, a chilled glass of Prosecco or Moscato perfectly complements the light, citrusy notes.

Health Benefits

Though it’s undeniably indulgent, this cheesecake offers a few nutritional perks. Lemons are rich in vitamin C, which supports immune health and gives a natural detoxifying effect. Mascarpone and cream cheese provide calcium and protein for bone health, while the eggs in the filling contribute essential amino acids. Unlike heavy, sugar-laden cakes, the lemon’s acidity naturally balances sweetness, making this dessert feel lighter and more refreshing.

Conclusion

The Lemon Cheesecake with Mascarpone Cream is everything a perfect dessert should be—creamy, tangy, and irresistibly smooth. It combines the zesty brightness of lemon with the indulgent richness of mascarpone, creating a luxurious balance of flavor and texture. Whether served at a summer gathering, a cozy winter dinner, or as a personal treat with coffee, this cheesecake never disappoints. Each bite feels like a little escape to an Italian café on a sunny afternoon. Simple to make yet elegant in presentation, this dessert proves that sophistication can be effortless—and utterly delicious.