Mascarpone Cheesecake

Convection Steam Oven Cheesecake

Prep time: 20min Serves 8-12

Ingredients

Crust:

1 1/2 Cup Graham Cracker Crumbs

1/4 cup sugar

5 tbsp butter

zest of 1 lemon

Filling:

16 oz cream cheese

16 oz mascarpone cheese

1 1/2 cup sugar

1 tbsp lemon juice

1 tsp vanilla extract

4 eggs (room temperature)

Directions:

Step 1 making the crust

Combine sugar, and graham cracker crumbs. Stir well. Pour in melted butter, and mix until combined.

Step 2

Press the mixture firmly into just the bottom of a 9" springform pan.

Step 3

Set your steam oven to to Convection Mode at 335F and bake your crust for 12 minutes. Remove pan from oven and set aside to cool.

Step 4 making the filling

Using a stand mixer, beat cream cheese, mascarpone cheese and sugar until smooth. Beat in the lemon juice and vanilla. Add the eggs in one at a time. Keep mixing until all are combined.

Step 5

Pour your batter into the cooled crust pan. Smooth out the top with a spoon. Cover your cheesecake with 2 layers of plastic wrap, having the ends of the plastic wrap underneath the pan. Place the wrapped pan on a sheet of aluminum foil. Fold the edges of the aluminum foil in to secure the plastic wrap.

Step 6

Place your pan with foil and plastic wrap into your convection steam oven and use the Convection Steam setting at 225F for 1 hour and 45 minutes. Take the cheesecake out of the oven and carefully remove the plastic wrap and remove spring form pan sides.. Allow to cool for 1 hour. Re-wrap the cheesecake in plastic wrap and place in the refrigerator until cold. Once cold, cut with a warm knife and serve.