The lemon syrup sounds great. Put it in the fridge for 30 minutes to set, For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, lemon curd, lemon zest, lemon extract and icing sugar until smooth with no lumps, Add the double cream and whisk until it is very thick and holds it's shape, Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set, Remove from the tin and put on your serving plate. I baked three 9″ layers which took 16 minute to bake. That prevents thinning. I do like guava! St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. I spent $14 for the mascarpone and hate to put it down the sink. wide. That should be fine, you’ll just want to adjust the time as you said and probably use smaller pans. This cake did not rise. … Do you have any idea how one would convert the baking time for 6×3″ cake pans? There is a button for Pinterest at the top of the post underneath the title. My Lemon Cupcakes with Lemon Curd Filling is one of the most popular recipes on my blog so I really wanted to create another fabulous lemon recipe for you all to enjoy. The ones I used on the sides are from CVS. Is the lemon juice supposed to curdle the milk? Bake the cheesecake for about 1 ½ hours. Will definitely make it again and again , This lemon cheesecake is the best one ever ,made it a couple of weeks ago, got loads of compliments thanks to another great recipe from you . I’m not sure of the exact amount, but you could probably half it and be ok. Made your Berry Marscarpone layer cake for my mom’s birthday last year (and a few times since!) Remove from the oven and set aside to cool. Hungering sets in. People are doing that now to recipes more than ever. All on top of our signature crunchy biscuit base. When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. Whipped cream frosting’s are definitely better applied to the cake right away, but I’m glad to hear it worked out well. The still wrapped cake layers have thawed in the refrigerator. The cake and curd alone are wonderful together, but then you add the whipped mascarpone frosting and it takes it over the top! Did it still bake alright otherwise? Mix until combined, then pour over frozen crust. Will tag on my Instagram post. Plus there’s extract lemon curd on top which makes the whole cheesecake look so bright and summery. She requested something citrus this year and I came across this one while looking for something to go with the marscarpone frosting she loved so much last year. Thanks! To decorate I piped swirls of whipped cream around the edges, then filled the centre with lemon curd and added lemon zest on top of the cream. Hmmm, it should be ok. My only hesitation is how well the frosting would thaw. This looks so pretty! And cream cheese will work just fine. First time they didn’t rise much, The first time, I thought maybe I mixed ithe butter, sugar and vanilla too long, (I got distracted so it was probably 3 minutes), so second attempt, still just 1”, so I googled how to check my baking powder, and even though it said it would still be good 8 months, my little test showed it wasn’t very active, so I replaced it with brand new. Serve with blueberries. I originally posted it about 2 years ago and it had kind of mixed reviews during it’s time. I just made the frosting and it was coming out perfect with stiff peaks after adding the mascarpone. There’s no gelatin. You can buy lemon extract easily and for a reasonable price online or from a supermarket. I cannot thank you enough for sharing this phenomenal recipe.. Guava is an interesting addition! Thanks so much for sharing, Lindsay! Late in the afternoon, dreaming. I am hosting a birthday party and just found out that two of our guests are “gluten free”. At most they are 1/2″ thick. I love a good cheesecake and they’re so simple aren’t they? Well done and keep those lemon desserts coming. I would think that as long as it measures the same temperatures that it should be fine. Now if you put aside the thought of wasting the ingredients and the money, which is what irritates me the most, I’ve always said to them, EVERY baker and EVERY cook, no matter how experienced, how professional have their flops, recipes which aren’t very good and if they tell you differently they’re lying or they NEVER try anything new. This looks so bright and zesty, perfect for summer! The video has been removed. 5. I always wrap them in clear wrap and then again in aluminum foil. If you’re using the latter, make sure to watch the cheesecake carefully. Hi, just made the cake it seems fluffy and springy just didn’t rise very much is that normal? I’m so glad I found you on Pinterest. Not necessarily. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Thank you for bringing your delicious cake to the party! . is that ok if I color the mascarpone frosting? thank you ^_^. Well, you’ll only need one layer of curd, instead of two. You may be able to find more information about this and similar content at, Pizza Pilgrims' aubergine parmigiana pizza, Clodagh McKenna's vegetable wonton & ginger broth, Clodagh McKenna's cauliflower & chickpea curry, RED, PART OF THE HEARST UK FASHION & BEAUTY NETWORK. If you try it, I’d love to know how it works out! Yes, I would think one of the meringue buttercreams would be good. I have all the ingredients except the mascarpone. Tips for Making No-Bake Lemon Mascarpone Cheesecake. I would think the cake should be sturdy enough – not the frosting though. Can these sponges be frozen? I messed up the first time and it came out very, very dense but the flavor was really good. Hi Lindsay, I was just wondering if I were to bake this cake with three layers in 4 in. Place the bowl over a pot of gently simmering water and cook until thickened (about 5 to 7 minutes), stirring occasionally. Hmmm, it could definitely be partly due to refrigerating it. Spread half of the lemon curd evenly on top of the cake layer, inside the dam. . Could I use buttermilk instead of milk to make it more moist? thanks. I hope you enjoy it! Any tips? Glad you enjoyed the berry one and I hope this one’s a hit too! Heat the mixture, stirring often, until it reaches 70 c (160 f) on a candy thermometer. I have a question though: Would it be possible to frost the cake a day ahead? Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. In my experience after whipped cream sits for a bit, it can be a little funny when trying to pipe with it. Cream cheese would definitely work as a substitute. This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting! This cake does rise when made correctly. My frosting is oozing out the sides of my cakes. You could certainly make it a day ahead and refrigerate it. The mascarpone whipped cream stays fairly stable. thanks! Required fields are marked *. Can I make a lemon buttercream and use on this? butter Your email address will not be published. With its thick swirls of gently torched meringue, toasted almond base, and ultra-smooth, zested, and tart interior that’s both curd and cake, it’s heaven. Everything going well until the mascarpone frosting. If so, you can, but it does change the texture and flavor of the cake. Mascarpone cheese is really finicky like that. I’ve made it hundreds of times, literally. do i need any adjustments? The ONLY thing I would change is next time (and there WILL be a next time:) I will make 1-1/2 times the lemon curd – there are 6 yolks anyway, and this will provide a little more for spreading on my 9″ cakes. So if you’ve never seen this cake before, let’s chat about it a bit. I ended up basically pouring it over the cake which actually turned out really pretty. Pour the lemon curd over the cooled cheesecake and bake at 300 degrees F (150 C) for 15 minutes. Delicious! Thanks Mitch! Visiting via Melt In Your Mouth Monday . If yours is thinner, it could affect the consistency of the whipped frosting. It now uses 4 whole eggs. Pipe a dam of frosting around the outside of the cake.