In 2008, Sicilian-born Giorgio Linguanti noticed his adopted home of Melbourne was lacking in traditionally made Italian cheeses. He founded That’s Amore Cheese to bring the formaggi of Italy to Melburnians, becoming a go-to for its signature bocconcini leaf, as well as its fior di latte, burrata and more.

Its creamy mascarpone is the star of this citrusy cheesecake, concocted in celebration of That’s Amore Cheese’s 15th birthday.

Singing with a trifecta of lemon juice, zest and slices, it’s an easy make – just remember it’ll need four hours in the fridge to chill after baking.

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That’s Amore Cheese’s lemon mascarpone cheesecake
Serves 8
Prep time: 30 minutes, plus 1 hour setting and 4 hours chilling
Cooking time: 1 hour

175g digestive-style biscuits
80g unsalted butter
220g caster sugar
500g cream cheese
4 eggs
Lemon zest from 1 lemon
90ml lemon juice from 2 lemons
400g That’s Amore mascarpone
1 tsp vanilla extract
Lemon slices, to garnish

Preheat oven to 140°C.

Crush digestive biscuits in a food processor, or place them in a ziplock bag and crush with a rolling pin.

Melt butter in a pan, then add biscuit crumbs and half the caster sugar.

Line the base of a cake tin with baking paper and press the biscuit crumbs into the bottom. Place cake tin in fridge until needed.

To make the filling, place cream cheese and the rest of the sugar in food processor and pulse until smooth. Add eggs, lemon zest and juice, and combine.

Add mascarpone and vanilla extract, then pulse until smooth.

Pour filling over the base and bake for 1 hour. Switch oven off and leave cheesecake inside for another hour or until completely set.

Transfer cheesecake to a wire rack and leave to chill in fridge for at least 4 hours.

Garnish with lemon slices and serve.