Lime Mascarpone Cheesecake

Instructions

1. Make sure all ingredients are at room temperature before starting.
2. Preheat oven to 325 degrees.
3. In a mixing bowl combine cracker crumbs, 3 tbsp sugar and melted butter.
4. 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).
5. Bake crust in oven for 10 mins and set aside to cool.
6. 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.
7. Incorporate whipping cream, lime zest and vanilla extract.
8. Beat in the eggs one at a time until just combined.
9. 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.
10. 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.
11. Leave in fridge for at least 4 hours but preferably overnight.
12. Suggested serving with a reduced cherry compote.