Lemon Mascarpone with Amarena Cheesecake Bar

Sun-ripened lemon shines through our Lemon Mascarpone Cheesecake Bars (and now you can get the same punchy flavor without having to zest the lemons yourself)! Our flavor-packed Lemon Noblesse and Citroperl are convenient, easy to use and perfect for fine baked goods, desserts and sorbets.

Recipe by: Chef Joan Repato

Yield: 10" Square baking pan. Preheat oven to 350 degrees Fahrenheit.

Crust

INGREDIENTS:

10.6 oz (300 g)        Graham Crackers

4.75 oz (135 g)        Unsalted Butter, melted

3.5 oz (100 g)          Granulated Sugar

INSTRUCTIONS:

1.) Prepare baking pan by spraying with oil and lining with parchment paper. Make sure to have enough overhang on all sides to easily life the entire chilled cheesecake out of the pan so you can cut them easier.

2.) In a food processor, place graham crackers and chop into fine crumbs. Add sugar and melted butter and process until well combined.

3.) Pour crumb mixture onto prepared pan and firmly press it on the bottom of the pan. 

4.) Bake for 5 minutes and allow to cool while you prepare the cheesecake filling.

Cheesecake Filling

INGREDIENTS:

24 oz (675 g)        Cream cheese, soft room temperature

2 (100 g)               Whole Eggs

3.5 oz (100 g)       Granulated Sugar

0.14 oz (4 g)         Dreidoppel Citroperl

1.25 oz (35 g)       Dreidoppel Lemon Noblesse Paste

2.8 oz (80 g)         Dreidoppel Mascarpone Powdered Flavor

6 oz (170 g)          Dreidoppel Amarena Cherry Marbling Sauce

INSTRUCTIONS:

1.) Beat cream cheese until smooth.

2.) Beat in eggs one at a time, waiting for first egg to be fully blended before adding in second egg.

3.) Add sugar, Citroperl and Mascarpone powder; blend all ingredients until they are fully incorporated and mixture is smooth and creamy.

4.) Pour 2/3 of the cheesecake mixture onto cooled baked graham cracker crust and spread it flat and evenly.

5.) Drizzle Amarena Cherry Marbling Sauce all over cheesecake, then add dollops of remaining 1/3 cheesecake mixture. 

6.) With a knife or skewer, run it through the cheesecake to create a pretty marbled effect.

7.) Bake at 350 degrees fahrenheit for 30-35 minutes until cheesecake has set and lightly browned around the edges. 

8.) Allow to cool on a rack for 30 minutes, then chill in the fridge for 3 hours. Lift the entire cheesecake out of the pan using the overhang of parchment paper to help you, then cut into squares of your desired size.

 Tired of zesting lemons yourself? Don't pout - our flavor-packed Lemon Noblesse and Citroperl pastes are convenient, easy to use and perfect for any dessert.