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Lemon mascarpone cake

Do you fancy a mascarpone lemon cheese cake in the traditional style cooked in the oven? Or do you prefer a cold cake to drink at any time? Well, either of the two options is great. We give you a lemon mascarpone pie recipe with an oven and another without an oven, you decide !.

Lemon mascarpone pie recipe with oven

This is the classic lemon mascarpone pie recipe. From this, you can make your own personalized tarts, add a little lemon liqueur, a pinch of nutmeg, etc.

Ingredients:

For the base:

  • 1 and a half pack of Maria cookies
  • 100 g of butter to the point of ointment
  • 1 teaspoon ground cinnamon (optional)
  • 1 teaspoon vanilla essence (optional)
  • Lemon zest

For the filling:

  • 2 tubs of white cream cheese type Philadelphia
  • 250 g of mascarpone cheese
  • 180 g of sugar
  • 3 eggs
  • 1 teaspoon vanilla essence (optional)
  • Lemon zest
  • 2 tablespoons of lemon juice

Utensils:

  • 1 crusher or a sealed plastic bag and one roller
  • Hand blender or whisk
  • 1 mold
  • 1 wooden or plastic spoon
  • Oven

preparation:

Lemon mascarpone cake
  • Crush the cookies and mix with the butter , lemon zest, cinnamon and vanilla, until you have a uniform dough.
  • Line a mold with the dough. It will be the base of your cake.
  • Preheat the oven to 180ºC.
  • Beat the Philadelphia type cheese with the sugar until you have a smooth cream.
  • Then add the mascarpone cheese and continue beating.
  • Incorporate the eggs one by one and beat.
  • Add the lemon zest and the juice.
  • Put your mixture in the mold and put in the oven about 50 minutes.

Lemon mascarpone cake without oven

This cake is very “succorful”. It is very quick and easy to do. We could say that it is almost done alone!

Ingredients:

For the base:

  • 100 g of butter to the point of ointment
  • 1 and a half pack of Maria cookies (or any other you like)
  • Lemon zest

For the filling:

Utensils:

  • 1 crusher or roller
  • 1 mold
  • 1 saucepan
  • 1 wooden or plastic spoon
  • Refrigerator

preparation:

Note: This cake can also be prepared with a sponge cake made by you or bought at the supermarket.

Data of interest:

Lemon mascarpone cake
  • Preparation time for the first cake: 1 hour and a half (including oven time)
  • Difficulty for the first cake: easy
  • If you do not have a crusher, use a roller and an airtight plastic bag . Split the biscuits into pieces, put them in the bag and roll them until they are completely ground, with the texture of the bread crumbs, more or less.
  • Preparation time of the second cake: 30 minutes
  • Difficulty for the second cake: very easy
  • If you want to subtract calories from your cake, use low-calorie ingredients and stevia as a sweetener .
  • You can garnish your cake with strawberry or lemon jam . If you want it to spread better, heat it a little in a saucepan so that it acquires a more liquid texture and you can put it on your cake.
  • Although it seems obvious, use premium ingredients and do not forget that some ingredients are not masked with others.
  • This cake is very well accompanied with whipped cream and liquid caramel or syrup.

Lemon mascarpone cake

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