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    You are in: Home / Recipes / Lemon Apricot Mascarpone Cheesecake Recipe
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    Lemon Apricot Mascarpone Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    ~Leslie~'s Note:

    A lemony light cheesecake enhanced by apricots and white chocolate that will provide a spectacular finish to any meal. Well worth the effort! From Food and Drink Magazine. Hope you enjoy!

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    large c ...

    Units: US | Metric


    • 1/3 cup melted butter
    • 1 1/2 cups biscotti, crumbs (or about 8 biscotti)




    1. 1
    2. 2
      Line base of 9 1/2 inch springform pan with parchment papaer.
    3. 3
      Brush 1 tbsp of the melted butter over parchment and up sides of pan.
    4. 4
      Stir together biscotti crumbs and remaining butter in a bowl.
    5. 5
      Pat mixture lightly into bottom and up sides of prepared pan.
    6. 6
      Chill crust in the refrigerator while you prepare the filling.
    7. 7
    8. 8
      Preheat oven to 350 degrees.
    9. 9
      In a large mixing bowl beat cream cheese until softened, add sugar and beat for about 5 minutes until light and fluffy.
    10. 10
      Add eggs one at a time, beating very well after each addition.
    11. 11
      Beat in mascarpone until smooth.
    12. 12
      Now beat in flour, vanilla, lemon zest and lemon juice and mix until smooth.
    13. 13
      Spoon the filling into chilled base and smooth the top.
    14. 14
      Place cake on a baking sheet and bake in center of the oven for 1 1/4 hours or until firm on the sides and a little softer in the center.
    15. 15
      The cake rises like a souffle but falls back as it cools.
    16. 16
      Leave oven door ajar and turn off heat, let cake sit for about 1 hour to help prevent cracking.
    17. 17
    18. 18
      While cake is cooling in oven, place apricots, sugar, wine (or juice) and water in a pot.
    19. 19
      Let soak for 30 minutes.
    20. 20
      Bring mixture to a boil. Cover and reduce heat to med-low and simmer for 30 minutes or until apricots are very soft.
    21. 21
      Sit in marmalade and let cool.
    22. 22
      Spread apricot mixture over cooled cheesecake.
    23. 23
      Melt white chocolate in a heavy pot over low heat, stirring until just liquid.
    24. 24
      Drizzle over top of cheesecake. Enjoy!

    Ratings & Reviews:

    • on May 21, 2009


      This was wonderful! I loved the fresh flavors and it was easy to make. I loved the lightness of this dessert as I dont like things too terribly sweet. This recipe is a keeper! Made for ZWT5

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2007


      This is fantastic. I made this with the help(?) of my niece(7) and nephew(3)and it still worked out brilliantly. LOL The cheesecake itself has a nice light texture and isn't too sweet or rich. The sweetness comes from the apricot & chocolate toppings. Two points. 1. I didn't have enough crust mix to go up the sides of the tin. Not a problem - the cheesecake could quite easily stand up without the support. 2. I didn't need to bake it for the stated time. It was under 60 mins & I had to protect the edges with foil for the last 10 min as they were getting quite dark. I will be making this one again.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Lemon Apricot Mascarpone Cheesecake

    Serving Size: 1 (1467 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4255.9
    Calories from Fat 2406
    Total Fat 267.3 g
    Saturated Fat 161.2 g
    Cholesterol 1519.3 mg
    Sodium 2196.6 mg
    Total Carbohydrate 404.0 g
    Dietary Fiber 9.1 g
    Sugars 356.0 g
    Protein 71.2 g

    The following items or measurements are not included:



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