• Cooking Time: 80 minutes
  • Servings:
  • Preparation Time: 10 minutes



  • 200 ml heavy cream
  • 200 g Mascarpone cheese
4 egg yolks
  • 200 g sugar
  • 2 big lemons
  • 1 teaspoon corn flour
  • 2 cups shortbread cookies, crushed
  • 50 g unsalted butter, melted


  • To make the crust:
  • Combine the shortbread cookie crumbs and butter. Press into an ungreased 9-inch pie dish. Bake at 350 degrees F for 10 minutes. Let cool complete.
  • To make the filling:
  • Add lemons into high-speed blender and blend for around 30-45 seconds.
  • In a large bowl whisk heavy cream, sugar and egg yolks until creamy. Add Mascarpone cheese and corn flour into mixture and gently whisk until smooth.
  • Gently combine cream cheese mixture with blended lemon. Dump the mixture into the prepared pie crust and smooth the top. Bake at 300 F for 1 hour (center may be soft but will set when chilled). Chill in the fridge for at least 8 hours.

Categories: Cheesecake 

Website Credit: http://robotlemonade.blogspot.com/2014/07/lemon-cheesecake-200-ml-heavy-cream-200.html

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