Mascarpone Cheesecake

• Crust
• 70 vanilla (or graham wafers) (8.5 oz), finely ground
• 11/4 sticks unsalted butter, melted & cooled
• Filling
• 20 oz cream cheese, softened
• 8 oz mascarpone, room temperature
• 3/4 cup sugar
• 3 large eggs
• 1 tsp lemon juice
• 1/4 tsp salt
• 1 tsp vanilla
• Topping
• 1 cup sour cream
• 1/4 cup sugar
• 1 tsp vanilla
• 1 tsp lemon juice
• 1/8 tsp salt

1. To make crust:
2. Put oven rack in middle position. Pre-heat oven to 350o F. Butter 9" spring form pan.
3. Mix crumbs and butter in a bowl. Pat into the bottom of the pan and 1 1/2" up the sides.
4. Put pan in shallow pan and bake 10 min. (Pan will catch butter drips.)
5. Cool on rack, 25 min.
6. To make filling:
7. Beat cheeses and sugar in large bowl with electric mixer at medium-high speed until fluffy (3 - 5 min).
8. Beat in eggs, 1 at a time, beating well after each addition.
9. Add vanilla, lemon juice and salt and mix at low speed until combined. Pour into cooled crust and bake until set, puffed around edge but still trembles slightly when pan is shaken gently, 25 - 30 minutes. Do not over cook!
10. Cool slightly in pan on rack, 20 minutes (will cook a bit more). Leave oven on.
11. To make topping:
12. Stir topping ingredients in small bowl.
13. Spoon gently over cheesecake, leaving 1/4" border around edge.
14. Bake cheesecake until topping is set - 10 min. Run a thin knife around edge to prevent cracking.
15. Cool completely in pan on rack and then chill, loosely covered, at least 8 hours and up to 3 days.

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Taken from www.epicurious.com/recipes/member/views/mascarpone-cheesecake-50040388 (may not work)