HEYHI it's cheesecake time!!! You know how excited I get when I make cheesecake. It's definitely a pat myself on the back moment. My newest addition: the lemon lavender mascarpone cheesecake 😍.
Now what on Earth possessed me to make a cheesecake in August? WHO is using the oven for that long in the heat of summer? First off, it was my mom's birthday so s new, delicious baked good was in order. Secondly, Seattle is fabulously mild and misty and the weather cooled down just in time for this beauteous dessert.
I'm absolutely in love with this cheesecake and am honestly shocked at it's level of deliciousness. It's wonderfully creamy with just the right amount of lemon zing and a subtle hint of lavender in both the filling and the whipped cream topping. Oh and of course, the graham cracker crust.
To my surprise, this lemon lavender mascarpone cheesecake is the first one I've done with a straight graham cracker crust. My dark chocolate raspberry cheesecake and triple chocolate cheesecake both have chocolate crusts!
My secret to the perfect crust? A liiiittle more butter than most other recipes call for. I use almost a ½ cup and I'm not even remotely sorry. It helps the crust stick together better and honestly makes it one of the best parts of the cake.
As always, I've included a topping in case the top of the cheesecake cracks. A little tip? Err on the side of under cooked to keep it from cracking! If it does crack, I've got some handy dandy lavender whipped cream you can "whip" up and spread on top. Also it's delicious in it's own right so you might as well add it 😎.
Lemon lavender mascarpone cheesecake recipe below!Print