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Lime Mascarpone Cheesecake
Zesty lime and luscious mascarpone come together in this creamy cheesecake. A tangy, refreshing finish to any meal.
- Make sure all ingredients are at room temperature before starting.
- Preheat oven to 325 degrees.
- In a mixing bowl combine cracker crumbs, 3 tbsp sugar and melted butter.
- Place mixture in the bottom of a 9 inch spring form pan that has been greased with butter or shortening (optional to line bottom and sides with cut parchment paper for easier removal from pan).
- Bake crust in oven for 10 mins and set aside to cool.
- In a mixing bowl using a hand mixer or in a stand mixer beat together the mascarpone with little bits at a time of the sugar until light and fluffy.
- Incorporate whipping cream, lime zest and vanilla extract.
- Beat in the eggs one at a time until just combined.
- Transfer mixture to on top of crust. Place pan inside a large baking dish or roasting pan and cover side of spring form halfway with hot water.
- Bake in oven for 65 mins. Turn oven off and using a container or towel leave the oven open about 6 inches to allow to cool slowly. After 1 hour you can transfer cake to fridge.
- Leave in fridge for at least 4 hours but preferably overnight.
- Suggested serving with a reduced cherry compote.
