Mascarpone cheesecake

Pre-bake the base for approx. 10 minutes in a preheated oven at 180°C (top/bottom heat). Prepare the filling:
In a large bowl, combine the mascarpone, cream cheese, sugar, vanilla extract, and lemon juice until smooth.
Beat in the eggs, one at a time, mixing each egg thoroughly before adding the next.
Add the cream and process until smooth. Add cornstarch, if desired, to firm up the filling.
Bake the cheesecake:
Spread the filling evenly onto the pre-baked crust in the springform pan.
Bake the cheesecake in a preheated oven at 160°C (top/bottom heat) for about 50-60 minutes, until firm but still slightly wobbly in the center. The top should be golden brown.
Remove the cheesecake from the oven and let it cool completely. Then chill in the refrigerator for at least 4 hours, preferably overnight.
Serve:
Garnish with fresh berries, fruit compote, or chocolate sauce before serving, if desired.
Enjoy!