Hmm…what do you do when your friend is moving and gives you a bag of lemons from her fridge, and you happen to have a tub of mascarpone that’s about to expire?
You make a cheesecake, of course. That is, if you also happen to have a pint of heavy cream and a bar of cream cheese just sitting around, too. (What? You don’t? I’m sorry, that’s unacceptable.)
Oh–and just for the record, this was sort of an experiment because I wasn’t using a recipe. It was one of those times when the cheesecake didn’t set up. It happens, what can I say? What do I do in this kind of situation? Freeze it. (It also worked for my Frozen Coconut Key Lime Tart…)
Frozen Lemon Mascarpone Cheesecake
An original recipe inspired by my mom’s no-bake cheesecake
9-10 whole graham crackers (1 sleeve/package)
6 Tbsp. butter, melted
2 Tbsp. sugar
For filling:8 oz. heavy cream, very cold
8 oz. mascarpone cheese, at room temperature
8 oz. (1 bar) cream cheese, at room temperature
1 (14 oz.) can sweetened condensed milk
Juice of 1 lemon
Grease a 9″ spring form pan. Preheat oven to 350 degrees F.
Using a food processor or blender, process graham crackers to form fine crumbs. Transfer to a small bowl. Add the sugar and melted butter. Stir until all the crumbs are moistened.
Gently press the crumbs 2 inches up the sides and across the bottom of the spring form pan.
Bake for 10 minutes at 350 degrees F. Let cool completely before filling.
Using either a stand mixer fitted with a whisk attachment or a large bowl and an electric mixer, beat the heavy cream until stiff peaks form. Place in the fridge until ready to use.
Using a clean bowl, beat the mascarpone and cream cheese together. Gradually add the sweetened condensed milk, beating well. Add the lemon juice and continue beating.
Gently fold the whipped cream into the cheese mixture. Pour into the prepared crust.
Place in the freezer for about an hour and then press plastic wrap directly on the surface of the filling. Wrap the pan with aluminum foil. Place back in the freezer until ready to serve.
Let cheesecake sit at room temperature for about 15 to 20 minutes. Run a thin knife around the edge of the crust to loosen it from the sides of the pan. Release the spring on the pan.
Dip a large chef’s knife in hot water and dry off on a towel. Cut cheesecake into slices.
**Note–it tastes great if you let it sit out for a few minutes after you slice it, before you serve it. The top gets kind of soft while the center remains cold and semi-frozen.**
My husband likes it plain or with fresh strawberries. I liked it with lemon curd (purchased, or homemade). I also think it would be good with fresh or preserved blueberries, raspberries, or cherries.
BTW, that same friend who gave me the bag of lemons, also gave me a half-full jar of Trader Joe’s Lemon Curd. Um, yeah. There’s none left–especially after I discovered that it was made to go on this cheesecake.
Also, we recommend eating it straight out of the pan with a fork. (No one’s counting your bites or calories. Just enjoy it.)
P.S. Yes. I did make this the same week I made the Orange Ricotta Cheesecake. What can I say? I love me some cheesecake.