Lemon Mascarpone Cheesecake

Ingredients

Crust

• 6 tbsp unsalted butter, softened
• ¼ cup sugar
• 1 large egg yolk
• 1 tsp grated lemon zest
• 1 cup unsifted all-purpose flour

Filling

• 1 package (5 oz) ricotta cheese
• 2 packages (8.25 oz) mascarpone cheese
• 1 package (3 oz) cream cheese
• 1 ¼ cups sugar
• ¼ cup unsifted all-purpose flour
• ¼ cup fresh lemon juice
• 1 tbsp grated lemon zest
• 4 large eggs

Instructions

Make cheesecake the day before serving. Preheat oven to 350 degrees.

Make Crust: Grease 9 ½ inch springform pan. Lend butter with sugar. Beat in egg yolk and lemon zest; beat in flour just until blended. Press over bottom of pan; prick with fork. Bake 18 to 20 minutes, or until golden brown. Cool.

Make filling: combine cheeses, sugar, flour, lemon juice, and lemon zest; blend in eggs, one at a time. Process until filling is blended and smooth.

Pour filling into prepared crust. Bake 1 hour or just until set in center. DO NOT OVERBAKE. Turn off oven; let cake stand on oven rack 1 hour. Cool completely on wire rack; refrigerate overnight.

To Serve: remove pan side; place on serving dish. Serve cold or at room temperature.