lemon mascarpone cheesecake
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lemon mascarpone cheesecake
  • 1 cup (150g) plain (all-purpose) flour
  • ½ teaspoon baking powder
  • ¼ cup (55g) caster (superfine) sugar
  • 1 tablespoon finely grated lemon rind
  • 80g cold butter, chopped
  • 2 egg yolks
  • softened butter, for greasing
  • double (thick) cream, to serve

mascarpone topping

  • 2 cups (500g) mascarpone
  • ⅓ cup (75g) caster (superfine) sugar
  • 1 egg
  • 1 tablespoon plain (all-purpose) flour
  • 1 tablespoon finely grated lemon rind
  • ½ teaspoon vanilla extract