Limoncello Mascarpone Cake with Graham Crust
A no bake lemon mascarpone cake with a graham crust, limoncello, and whipped cream topping.
Equipment
- 9-inch springform pan
- Hand mixer
- Large mixing bowl
- zester
- Spatula
Ingredients
Main Ingredients
- 1 ½ cup graham cracker crumbs
- 6 tbsp unsalted butter melted
- 2 tbsp granulated sugar
- 16 oz mascarpone cheese softened
- 1 cup heavy cream cold, for the filling
- ½ cup powdered sugar for the filling
- 2 tbsp lemon zest
- ¼ cup fresh lemon juice
- 3 tbsp limoncello liqueur optional
- ½ cup heavy cream cold, for the topping
- 1 tbsp powdered sugar for the topping
- 4 thin lemon slices for garnish
Instructions
Cooking
- Press the crust. Mix the crumbs, butter, and sugar and press firmly into a 9 inch springform pan, then chill 15 minutes.
- Make the filling. Beat the mascarpone with 1/2 cup powdered sugar, zest, and juice, then pour in the cold cream and beat until thick, and stir in the limoncello.
- Set. Spread over the crust, smooth the top, and refrigerate at least 4 hours.
- Top. Whip the remaining cream with 1 tbsp powdered sugar to stiff peaks and spread it over the cake.
- Garnish. Add lemon slices, release the springform, and slice with a clean knife.
Notes
Substitutions: Leave out the limoncello and add 1 extra tbsp lemon juice for an alcohol free cake.
Tips: Mix mascarpone on low speed and chill at least 4 hours.
Storage: Refrigerate covered up to 3 days. Do not freeze.