Lemon Mascarpone Cheesecake

Happy Monday everyone! Day 21 of quarantine in our house but who’s counting?! With Easter approaching on Sunday I am looking forward to having some sort of normalcy in our house so I’m doing all the Easter traditions we usually do. I ordered a ham, Easter basket fillers, egg dye kits, and candy for an Easter egg hunt. But of course, I can’t forget the menu. So this week I wanted to provide you guys some simple yet delicious recipes for your Easter celebration.

I decided to start the week with dessert because something sweet is known to cure all the blues! This Lemon Mascarpone Cheesecake is super easy and crazy delicious! Bonus… I was able to find all the ingredients in the store just last week! Side note, you might want to make 2 of these because it is that good! Like, I caught my husband eating it for breakfast good!

Leave me a comment if you have any questions or need substitution ideas!

Recipe

Ingredients:

8oz cream cheese *

8oz mascarpone cheese*

2 eggs*

1 egg yolk*

1/2 cup + 1 Tbsp cup granulated sugar

Zest from 1 lemon

1/4 cup milk

1 tsp vanilla

3 sheets graham crackers

1 cup pretzels

3 Tbsp butter, melted

*Make sure these ingredients are at room temperature

To make:

Pre-heat over to 375 degrees

In a food processor add the graham crackers and the pretzels. Pulse on high until fine, almost like a dust. Transfer to a bowl and add 1 Tbsp sugar and the melted butter. Mix to combine.

Spray an 8” springform pan with non-stick spray. Pour pretzel mixture into pan and press down on the bottom and up the sides about 1”. Place in over for 2-3 minutes, just to get the crust golden. Remove from oven and set aside.

In a large bowl or a stand mixer whisk the mascarpone, cream cheese, 1/2 cup sugar, vanilla, lemon zest, and eggs. Once combined add the milk and whisk until just combined.