Lemon Mascarpone Cheesecake – New Year’s Dessert

I was not the hostess last night. We traveled a street away to spend the evening with friends. I believe that all of our married life we have spent New Year’s Eve together with our friends. Over the years we may have missed five or six, but not very many. It is so wonderful to have had friends for so many years.

The dinner was wonderful! Let me present the menu…

Rib-eye Steaks
Lobster Tail

Crab Cakes

Potatoes a la Carol

Mulled Pear Salad with Warm Blue Cheese Dressing

Lemon Mascarpone Cheesecake

It may be winter but in California one can put steak and lobster on the grill anytime! Yes, it is cold…but only low 40s. We barbecue regardless! Well, the guys barbecue. The ladies stay indoors where it is warm!

The crab cakes were delicious! I don’t have the recipe that my friend used but I can attest that the crab cakes here are just as wonderful!

Lobster right off the grill…wow!

Lemon Mascarpone Cheesecake(Donna May Magazine, Issue 45)

Serves 8

1 cup flour
1/2 tsp baking powder
1/4 cup superfine sugar
1 Tbsp finely grated lemon rind
80 gram butter, chopped
2 egg yolks

Mascarpone Topping
2 cups mascarpone
1/3 cup superfine sugar
1 egg
1 Tbsp flour
1 Tbsp finely grated lemon rind
1/2 tsp vanilla extract

Preheat over to 320 degrees F. Place the flour, baking powder, sugar, lemon rind and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs. With the motor running, add the egg yolks and process until well combined. Press into the base of a square cake pan lightly greased with butter and bake for 20-25 minutes or until light golden and firm to the touch.

Mascarpone Topping
Place the mascarpone, sugar, egg, flour, lemon rind and vanilla in the bowl of a food processor and process until just smooth. Spoon onto the crust and bake for 30-35 minutes or until the edges are golden and the middle is just set. Refrigerate for 3 hours or until set. Slice and serve with whipped cream.


I had high expectations for this recipe. I love Meyer Lemons and the thought of that wonderful sweet-tangy flavor had my attention. Baking this was an adventure…when I checked the cheesecake the first time I decided to extend the baking time by three minutes…I set the timer and accidentally turned off the oven. On my second check it still was not done…so, I again extended the time never noticing that the oven was not on!

Long story short…the recipe is forgiving, it turned out as it should but I was so totally disappointed in the flavor…subtle lemon isn’t even a good description. Very little, if any flavor, is a better description. It could have been because I was coming down with a cold but everything else tasted fantastic so I tend the believe it is the recipe. It really needed the addition of some fresh lemon juice!!

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