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Meyer Lemon Mascarpone Cake

[Photograph: @sstiavetti]

If you need to make use of a huge bag of Meyer lemons, start with this incredibly rich cheesecake. Made from smooth, rich mascarpone cheese and a tart lemon pudding, you'll find this cake is best suited for dainty little slices for afternoon tea. A hint of cayenne in the cheese makes for little hint of something-something, and your guests will never be able to figure out why they love the mystery zip of this early spring treat.

Note: If you are planning on using a water bath with this recipe, please be aware that springform pans are notorious for leaking. This means that you must wrap your cake tightly in heavy duty and/or commercial foil before setting in the water bath. Heavy duty foil is wider than foil made for home use, so it goes a long way to preventing water from leaking in through the bottom of the pan since you can wrap the pan in one large piece of foil (instead of using multiple smaller pieces of foil, which will necessarily have gaps between them). The flour in this recipe stabilizes the batter, so a water bath isn't really necessary. If you want to give it a try, do everything you can to guard against water seeping into your springform pan.

About the author: Stephanie Stiavetti is a writer and cookbook author in San Francisco. Stephanie's cookbook, Melt: the Art of Macaroni and Cheese, celebrates America's favorite dish by recreating it with small production, specialty cheeses. Her food blog, The Culinary Life, is a repository for all things comfort food related, from savory dinners to transcendental desserts.

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