- 200 Grams Cream Cheese
- 318 Grams Mascarpone Cheese
- 156 Grams Granulated Sugar
- 25 Grams Unsalted Butter Softened
- 11 Grams Lemon Juice
- 4 Grams Pure Vanilla Extract
- 135 Grams Whole Eggs Wisked
- 46 Grams Heavy Cream
- 46 Grams Sour Cream
Beat the cream cheese with the paddle attachment. Add the mascarpone and soft butter and beat together.
Slowly add the sugar, beating the mixture until creamy. Stop the mixer every now and then to scrap down the bowl and paddle.
Add the lemon juice and pure vanilla extract.
Slowly add the eggs, one at a time, making sure that each egg has been incorporated before adding the next egg. Be sure to scrap down the bowl to avoid any clumps.
Blend in the heavy cream and sour cream to the mixture.
Pour the batter into silicon baking molds.
Bake at 285°F convection for 25 - 50 minutes (depending on the size of the molds) in a water bath.