With the 4th of July holiday approaching, here is the perfect take along dessert (keep chilled) for picnics or backyard bbq’s.
The creamy texture of the mascarpone and the tangy lemon are a great combo.
Shortbread base
1 1/2 sticks unsalted butter
2 cups flour
1/2 cup brown sugar
1/2 tsp. kosher salt
Preheat oven to 350o. In the mixer bowl of food processor, combine the butter, flour, sugar and salt.
Pulse on and off several times until mixture is combined. Do not over mix.
Spread into a 9″x 13″ x 2″ pan and pat down evenly. Bake for 20 minutes in middle of oven. Remove from oven and fill with filling.
Lemon Mascarpone Cheese Filling
4 large eggs
1 cup sugar
1/2 cup fresh lemon juice
8 oz. mascarpone cheese
8 oz. cream cheese
8 oz. sour cream
Zest of 1 lemon
3 T. flour
1 tsp. salt
Garnish: Powdered sugar, lemon slices, fresh edible flowers, mint sprigs
In the mixer bowl of food processor, combine all ingredients and mix until smooth. Pour into prepared pan with shortbread base.
Reduce heat of oven to 300o; bake the cheesecake for 25-30 minutes until set. Cool in pan. (Chill in refrigerator for 1 hour before cutting.)
Cut into 24 squares (6 x 4). Dust with powdered sugar just before serving and garnish with lemon slices, fresh flowers or mint sprigs.
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