Instructions
- Preheat oven to 300°F (150°C).
- Combine all Crust ingredients in a bowl and press firmly into the bottom of a 9-inch springform pan.
- Bake crust for 10-12 minutes. Let cool completely.
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil.
- In a large bowl, beat Cream cheese and Mascarpone cheese until smooth and creamy.
- Gradually add Granulated sugar, beating until well combined.
- Slowly pour in Heavy cream, mixing until incorporated.
- Beat in Vanilla bean paste.
- Whisk in Egg yolks one at a time, beating gently after each addition. Do not overbeat.
- Stir in Meyer lemon juice and Sea salt.
- Pour Filling over cooled Crust.
- Place springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
- Bake for 90-120 minutes, or until the edges are set and the center is slightly wobbly.
- Turn off oven and let cheesecake cool in the oven with the door slightly ajar for 2 hours.
- Refrigerate for at least 24 hours before serving. Top with Raspberry coulis before serving.
