Bake the cheesecake in the preheated oven for 40–50 minutes, or until the edges are set and the center is slightly jiggly when shaken.
4. Cool and Chill:
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour. This helps prevent cracks on the surface.
Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours or overnight.
5. Serve:
Carefully remove the cheesecake from the springform pan.
Slice and serve as is, or garnish with your favorite toppings like fresh berries, whipped cream, or a drizzle of chocolate sauce.
This mascarpone cheesecake is light, creamy, and perfect for any occasion. The combination of mascarpone cheese and yogurt creates a smooth and velvety texture, while the hint of lemon adds a refreshing tang. Enjoy!
