I love cheesecake! Ever since I was a little girl I would order NY Style cheesecake every chance I could get when we went out for dinner at a restaurant, with strawberries of course. My grandma Lois had the same sweet tooth, same addiction, and we always felt less guilty for our indulgences if we shared.

This recipe is a walk down memory lane. Wishing my grandma lived a little bit closer in order so that we could share a slice.

Lemon Mascarpone Cheesecake

Crust

1 ½ cups Gingersnap Cookies, crushed

4 Tbsp. Cold Butter, cubed

Filling

2 ½ cups Mascarpone Cheese

½ cup Greek Yogurt

3 Eggs

½ cup Light Brown Sugar

2 Tbsp. Flour

2 Lemons, juiced

1 tsp. Vanilla Extract

1/4  tsp. Almond Extract

Pinch Sea Salt

DIRECTIONS

Preheat oven to 350˚F or 175˚C. Line a 9” spring form pan with parchment paper.

In a food processor, crush the gingersnap cookies and butter together until a fine crumble is made. Press this mixture into the bottom of prepared spring form pan.

After cleaning the same food processor, let’s make the filling. Combine the mascarpone cheese, Greek yogurt, eggs, brown sugar, flour, lemons, vanilla, almond extract, and sea salt. Process until smooth. Scrape the filling over the crust. Using a spatula smooth out the filling. Bake for 1 hour, or until the center is set. Remove and allow to cool completely.

Top with fresh berries, toasted almonds, and a dollop of whipped cream.