Ingredients for Lemon Apricot Mascarpone Cheesecake
- Butter
- Biscotti
- 2 (8 ounce) packages cream cheese
- Granulated Sugar
- 4 large eggs
- 8 ounces mascarpone cheese
- All Purpose Flour
- 2 tsp vanilla extract
- 2 tbsp lemon zest
- 1/4 cup fresh lemon juice
- Dried Apricot
- White Wine
- 1/4 cup water
- Marmalade
- 4 ounces white chocolate
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How to Make Lemon Apricot Mascarpone Cheesecake
- **Crust:**
- Preheat oven to 350°F (175°C).
- Line the base of a 9 1/2-inch springform pan with parchment paper, leaving an overhang on the sides for easy removal.
- Brush 1 tbsp of melted butter over the parchment paper and up the sides of the pan.
- In a medium bowl, combine 1 1/2 cups biscotti crumbs and 6 tbsp (3 oz) melted unsalted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom and up the sides of the prepared pan.
- Chill the crust in the refrigerator while you prepare the filling.
- **Filling:**
- In a large mixing bowl, beat 2 (8 ounce) packages cream cheese until completely softened. Gradually add 1 1/2 cups granulated sugar and beat for 5 minutes, until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Beat in 8 ounces mascarpone cheese until smooth.
- Stir in 1/4 cup all-purpose flour, 2 tsp vanilla extract, 2 tbsp lemon zest, and 1/4 cup fresh lemon juice until just combined.
- Pour the filling into the chilled crust and smooth the top.
- Place the springform pan on a baking sheet to catch any spills. Bake in the center of the preheated oven for 1 hour and 15 minutes, or until the edges are set and the center is just slightly soft.
- The cake will rise like a soufflé but will fall back as it cools.
- Turn off the oven, leave the oven door slightly ajar, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
- **Topping:**
- While the cheesecake is cooling, prepare the apricot topping. In a saucepan, combine 1 cup dried apricots, 1/4 cup granulated sugar, 1/4 cup apricot brandy or white wine, and 1/4 cup water.
- Let the apricots soak for 30 minutes.
- Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes, or until the apricots are very soft.
- Mash the apricots slightly with a fork to create a marmalade consistency. Let cool completely.
- Once the cheesecake is completely cool, spread the apricot topping evenly over the surface.
- Melt 4 ounces of white chocolate in a double boiler or microwave in 30 second intervals, stirring until smooth. Drizzle over the apricot topping.
- Refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
91 g
Sugar
1424g
Fat
806g
Carbs
134g
