To make the crust, cut a circle of parchment paper to fit bottom of a 9 inch sprinform pan. Cut a 30 X 3 inch strip of parchment paper to fit inside edge of pan. Combine crumbs, sugar, and butter in a bowl. Press evenly into bottom of pan and refrigerate until firm.
To make cheesecake, combine sugar and cornstarch in a stainless steel saucepan. Whisk in lemon juice then beaten eggs until smooth. Place over medium heat and cook, stirring for 5 minutes or until sauce thicken to a pudding-like consistency. Remove from heat and stir in zest. Transfer to a large bowl, and let cool to room temperature. Whisk in mascarpone until smooth.
Place whipping cream in a bowl and beat until stiff. Fold 1/3 of the whipped cream into mascarpone mixture then fold in remaining whipped cream until smooth. Spoon cream mixture into pan and smooth top with spatula. Tap on counter several times to settle filling. Wrap in plastic wrap; freeze for 8 hours or overnight. Remove sides of pan. Transfer dessert from metal base to a serving plate. Remove parchment paper around sides. Cover loosly with plastic wrap and plce in refrigerator for 4 hours to soften slightly. To serve, garnish with fresh berries and lemon zest.
Originally Submitted
3/4/2012
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