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Mascarpone Cheesecake with Gingersnap Crust
Ingredients
  • subheading: For the Gingersnap Crust:
  • 1 & ½ cups finely ground gingersnap crumbs
  • ⅓ cup granulated sugar
  • 5 tablespoons salted butter, melted
  • subheading: For the Cheesecake:
  • 2 (8 oz.) packages cream cheese, softened to room temperature
  • 2 (8 oz.) containers mascarpone cheese, room temperature
  • 1 ¼ cups granulated sugar
  • ⅛ teaspoon salt
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • Honey and fresh figs for topping
Steps
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