Meyer Lemon Mascapone Baked Cheesecake with Saskatoon Sauce

Two slices of lemon cheesecake topped with juicy purple Saskatoon Berry Sauce surrounded by cups of tea and pink tulips.

The ultimate creamy cheesecake, made with Mascarpone and brightened up with sunny Meyer Lemons. Don’t forget the Saskatoon Sauce! 

Meyer Lemons Bring the Sunshine

It’s April 21 and 0° C outside. The snow we got last night didn’t stay very long but the grey days still seem to drag on and on…enter Meyer Lemons. More specifically, a light tasting Meyer Lemon Mascapone Baked Cheesecake. A bit of this sunny lemon treat will drag the winter blues away and restore Spring to our hearts. It’s tasty enough to make the family forget about snowy soccer practices and red-legged rugby games for at least a  few moments.

An ungarnished baked meyer lemon cheesecake.

A Basic Cheesecake Jazzed Up with Citrus

This recipe produces a fairly basic, yet delicious cheesecake. Using Mascarpone cheese instead of the usual cream cheese really lightens it up while still allowing the creamy decadence to shine through. A few hits of sunny Meyer Lemon citrus and you have a great cheesecake.

a single slice of lemon cheesecake topped with juicy purple Saskatoon Berry Sauce.

Great Cheesecake Toppers

Really the sky is the limit when it comes to topping a plain cheesecake. Keep it simple by sprinkling icing sugar over the top, or go extra decadent with a chocolate fudge sauce. I prefer a classic fruit topping such as cherries, blueberries, or Saskatoon berries.

Two slices of lemon cheesecake topped with juicy purple surrounded by cups of tea and pink tulips. Saskatoon Berry Sauce.

Frozen Berries Are a Life Saver!

During the summer, the kids and I always go to a nearby U-pick farm to pick Saskatoon berries. Saskatoon berries are easily frozen and are great when made into a quick sauce. We worked hard for those berries and what better way to remind us of those summer moments that seemed so long ago. When I was a kid I picked pails upon pails of  berries which my grandma later turned into tasty sauces, tarts, pies and crumbles. It was these little tasty reminders of summer that got us through the long winter months of sauerkraut and root vegetables.

A slice of lemon cheesecake topped with juicy purple Saskatoon Berry Sauce surrounded by cups of tea and pink tulips.

Berry Delightful Recipe from Dish ‘n’ the Kitchen

Summer Strawberry Spinach Salad

Grape and Blueberry Salsa 

Pin it HERE.

Pin image of two slices of lemon cheesecake topped with juicy purple Saskatoon Berry Sauce surrounded by cups of tea and pink tulips.

Yield: 8 servings

Meyer Lemon Cheesecake with Saskatoon Sauce

Meyer Lemon Cheesecake with Saskatoon Sauce

The ultimate creamy cheesecake, made with Mascarpone and brightened up with sunny Meyer Lemons. Don't forget the Saskatoon Sauce!

Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes

Ingredients

FOR THE BASE

  • 2 cups graham crumbs
  • 1/4 cup sugar
  • 1/4 cup unsalted butter; melted 

FOR THE FILLING

  • 14 oz. smooth mascarpone cheese
  • 3 meyer lemons; zested and juiced
  • 1/2 cup sugar
  • 2 eggs; separated 
  • 2 tbsp corn starch or rice flour 
  • pinch of salt 

FOR THE SASKATOON BERRY SAUCE

  • 2 cups Saskatoon Berries; fresh or thawed
  • 1 cup water
  • 2 tbsp corn starch
  • meyer lemon juice (what remains after you add 1/3 to the filling)

Instructions

FOR THE CRUST

  1. Pre heat your oven to 350 F. Trace an 8 inch circle of parchment paper using a 8 inch spring form pan. Line the pan with it.
  2. Mix graham crumbs, butter, and sugar together in a bowl. Add to lined spring form pan and press down with your hands to make an even base.
  3. Bake for ten minutes in the oven. Remove and cool completely.

FOR THE FILLING

  1. Mix mascarpone cheese, lemon zest, 1/3 of the lemon juice, sugar, and egg yolks together in a bowl. Sprinkle corn flour or rice flour over the mixture.
  2. In a clean bowl, whisk egg whites with a pinch of salt until they reach stiff peak stage.
  3. Gently fold egg whites into cheese mixture.
  4. Carefully spread the mixture over the graham crust and smooth the top until it's even.
  5. Bake for 35 minutes, or until firm.

FOR THE SASKATOON BERRY SAUCE

  1. Combine berries, 3/4 cup water, sugar, and meyer lemon juice in a small saucepan.
  2. Allow to boil for 15 minutes then completely stir the corn starch into the 1/4 cup of remaining water.
  3. Add the corn starch slurry gradually to the boiling berries and constantly stir to make sure it doesn't clump.
  4. Allow to boil longer for thicker sauce and softer berries. If the sauce becomes too thick, just add a bit of water to thin it out. No worries!

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