You'll love this creamy smooth Meyer Lemon Mascarpone Cheesecake with a white chocolate topping and pistachio crust. The perfect dessert for any occasion.
My Meyer Lemon Cheesecake is as delicious as the memories that helped create it.
I remember the first time I had mascarpone, Mama Jeanette had made a cheesecake for dessert, it was a blend of ricotta and mascarpone, a different type of cheesecake than I had been used to and my introduction to that wonderful cheese. I kept calling it mars-capone, and Mama Jeanette would laugh and say “Sonny boy, just because the moon is made of green cheese don’t think that Mars is made of mascarpone ” , she would laugh and tell me what a silly boy I was. So many things remind me of the days I spent under Mama Jeanette’s tutelage and so many foods take me back to those times. Food can trigger so many memories, just like a song, it can magically transport you to another place and time.
I’ve found many uses for that creamy version of Italian cream cheese that Mama Jeanette shared with me, but cheesecake has got to be my favorite way to showcase that glorious cheese.
My wife loves cheesecake, but after two pieces she’ll leave the rest for me…..sigh, thank goodness for neighbors! I do enjoy a good cheesecake and although I do like ricotta cheesecakes, my favorite will always be New York style. Of course, I did take some liberties with the ingredients in my version using half mascarpone instead of all cream cheese.
I like a simple cheesecake, without too many additions, but I’ve been known to get a little adventurous with my ingredients depending upon what I have on hand. Thankfully I still have a good supply of Meyer Lemons, and you know what my philosophy on Meyer Lemons is, “When life gives you Meyer Lemons…..You gotta Bake”
I kept thinking about a sour cream topping for my cheesecake and even had some Lemon Greek Yogurt that would have worked nicely in the topping, but I decided a layer of white chocolate would add just the right touch to my Meyer Lemon Cheesecake. My crust included salted toasted pistachios so when I served my cheesecake, along with the fresh blueberries I added a few of pistachios. What a nice combination of flavors!
If you like lemon, this version of my cheesecake should be on your must-make list, and when you do make it I hope you enjoy it as much as Lisa and I did.
If you enjoyed this recipe you may also like these:
- Authentic Ricotta Cheesecake
- Mascarpone Strawberry Cheesecake
- Chocolate Chip Cheesecake Bars with a toffee crust
- Blood Orange Ricotta Cheesecake
- Chocolate Cheesecake Bars with Pecan Shortbread Crust
Spring is finally here and there’s something about lemon that says sunshine to me. I hope it adds a little sunshine to your life today.
See you soon!