Crust – 2 cups graham cracker crumb – ½ cup butter, melted – 2 tablespoons sugar Filling – 2 8 ounce containers mascarpone cheese, softened – 1 8 ounce container cream cheese, softened – 1 ½ cups powdered sugar – 2 lemons, zested and juiced – 1 teaspoon vanilla – ¾ cup heavy whipping cream Topping – ½ cup heavy whipping cream – 2 tablespoons powdered sugar – lemon slices for garnish
Mascarpone and cream cheese in huge basin. Mix them well with a medium-speed electric mixer. Combine powdered sugar, lemon juice, zest, and vanilla.
To create soft peaks, whip heavy cream by hand for ¾ cup in a separate basin. Fold whipped cream into mascarpone mixture with rubber spatula until thoroughly combined.
To prepare the topping, whisk heavy cream until thick, then add powdered sugar. Top cheesecake with icing and lemon wedges.