Mascarpone Cheese

1. Heat on medium flame until it just reaches a boil, simmer and add fresh lemon juice. Stir well and simmer for a few minutes.
2. Take off let it cool down. Once cool, place a fine cheese cloth over a colander and over a bowl to allow the whey to drip – pour mixture into lined colander and leave over night in refrigerator uncovered.

Crust

1. Mix together to form a clumpy dough and press into bottom of 9″ springform pan
2. Bake at 325 for 10 min. Remove and cool completely.

Mascarpone Filling

1. Raise the temperature of the oven to 350 degrees F.
2. In a stand mixer, beat the cream cheese, mascarpone and sugar on medium speed until light and fluffy. Add the vanilla extract and mix to combine.
3. With the mixer running on low, add the eggs one at a time until combined then add the lemon juice and salt and beat on medium speed for 10 seconds to make sure all ingredients are thoroughly combined. Pour the batter into the cooled crust.
4. Place the pan inside of a larger baking pan then fill the larger pan 1/4 way up with boiling water. This is called a water bath.
5. Bake the cheesecake for 45-60 minutes, until the edges of the cheesecake are done and center is still a bit soft. Turn off the oven, prop open the oven door and leave the cheesecake to cool in the oven for 1 hour.
6. Remove the cheesecake from the oven and place in the fridge for at least 3 hours before decorating and serving.
7. Top each slice with shredded halva or kataifi, lavender infused honey and candied pistachios.