Zutaten für Key Lime Mascarpone Cheesecake
- Graham Cracker Crumbs
- Sugar
- Butter
- Cream Cheese
- 16 ounces mascarpone cheese, softened
- Egg
- Key Lime Juice
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Zubereitung von Key Lime Mascarpone Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, beat cream cheese and mascarpone until smooth and creamy.
- Gradually add sugar, beating until combined. Beat in lime zest and lime juice until fully incorporated.
- In a separate bowl, whisk together eggs and egg yolks until pale and slightly thickened.
- Gradually add the egg mixture to the cream cheese mixture, mixing until just combined. Be careful not to overmix.
- Pour batter into prepared springform pan. Place the pan in a larger roasting pan and pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 95 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove from oven and let cool completely on a wire rack. Once completely cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Before serving, carefully remove the sides of the springform pan. Garnish with fresh lime zest or whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
75g
Fat
44g
Carbs
9g
