incorporated.Beat in the eggs, one at a time, ensuring each is well blended before adding the next.Stir in the lemon juice, vanilla extract, and flour. Mix until the filling is smooth and lump-free.3. Assemble and Bake:Pour the filling over the cooled crust in the springform pan. Spread it evenly with a spatula.Place the pan on a baking sheet to catch any drips.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!
