Let Them Eat...
20130320-245320-meyer-lemon-mascarpone-cake.jpg

[Photograph: @sstiavetti]

If you need to make use of a huge bag of Meyer lemons, start with this incredibly rich cheesecake. Made from smooth, rich mascarpone cheese and a tart lemon pudding, you'll find this cake is best suited for dainty little slices for afternoon tea. A hint of cayenne in the cheese makes for little hint of something-something, and your guests will never be able to figure out why they love the mystery zip of this early spring treat.

About the author: Stephanie Stiavetti is a writer and cookbook author in the San Francisco Bay Area. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts. She publishes a monthly culinary newsletter full of stories, review, and helpful tips, and teaches home bakers how to make gourmet desserts in her online pastry classes.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • For the Crust:
  • 2 cups ginger snap crumbs
  • 6 tablespoons melted butter
  • 1 tablespoon maple syrup
  •  
  • For the Mascarpone Filling:
  • 4 eight-ounce containers of mascarpone cheese
  • 1/2 cup sugar
  • 3 tablespoons Meyer lemon zest, from 2 lemons
  • 4 eggs, beaten
  • 1 teaspoon vanilla
  • 4 tablespoons flour
  • 1/2 teaspoon salt
  • Pinch cayenne pepper
  •  
  • For the Lemon Filling:
  • 4 tablespoons cornstarch
  • 1/2 cup cold water
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 2 tablespoons Meyer lemon zest
  • 8 large egg yolks
  • 1/2 cups Meyer lemon juice
  • 1/2 cup butter, chopped into small pieces
  • Whipped cream, for topping
  • Lemon wedge jelly candy for garnish

Procedures

  1. Make the crust: Preheat oven to 325°F. Combine ginger snap crumbs, melted butter, and maple syrup and stir until well mixed. Press into the bottom of a greased 9-inch springform pan and bake for 10 minutes. Set aside to cool. Turn oven up to 350°F.

  2. Make the mascarpone filling: In a cup, stir together cornstarch and water until you have a well-mixed slurry. Set aside.

  3. Cream together cheese, sugar, and lemon zest with an electric mixer until smooth and creamy. Turn the mixer to medium-high and add eggs and vanilla, beating until smooth. Add flour, salt, and cayenne, beating for another minute.

  4. Pour mascarpone filling into the cooled springform pan and wrap the bottom and sides tightly with tin foil, making sure to get a good seal so no water leaks in. Create a water bath by filling a large roasting pan with 2-inches of water and set the wrapped springform pan in the water. Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes, then run a knife around the edges of the cake to loosen it from the pan. Allow to cool completely.

  5. Make the Meyer lemon filling: In a bowl combine sugar, salt, lemon zest, and egg yolks, beating well with a whisk. Add in lemon juice, stir well, then add butter and cornstarch slurry, whisking again.

  6. Pour the lemon filling into a saucepan and cook over medium heat, whisking constantly until the mixture thickens, about 5 to 7 minutes. It should be thick enough to heavily coat the back of a spoon. If the mixture begins to boil, lower the heat to medium-low.

  7. Remove pan from heat and continue to whisk for 1 minute. Push the filling through a sieve to remove any lumps, then pour the filling into the springform pan on top of the baked cheesecake. Chill for at least six hours to set the cake completely before removing the sides of the springform pan. Serve with a dollop of whipped cream and a slice of lemon jelly candy, if you like.