20 oz. cream cheese
12 oz. mascarpone cheese
1 cup honey-flavored sweetener
5 whole eggs
2 egg yolks
1 lemon zest
1 1/2 tsp. vanilla extract or 1 vanilla bean scraped
1/2 cup heavy cream
1/2 lb. honey graham crackers
5 tbsp. unsalted butter, chopped
1/4 cup sugar
Combine graham crackers, butter and 1/4 cup of sugar in food processor until finely ground.
Press mixture into bottom of 10″ springform pan.
Bake at 350 degrees for 7 to 10 minutes.
Allow to cool.
Place cream cheese, mascarpone cheese and honey-flavored sweetener in a mixer with paddle attachment and cream on medium-low speed until smooth 2 to 3 minutes, scraping sides of bowl as needed.
Add eggs one at a time until fully incorporated, scraping the sides of bowl as needed.
Add vanilla, lemon zest and heavy cream, and continue mixing until just well incorporated.
Pour mixture into springform pan.
Place cheesecake in a water bath and bake in a convection oven at 300 degrees with low fan for 60 to 90 minutes.
Center should be slightly loose and top lightly browned.
Remove from oven and allow to cool at room temperature before placing in refrigerator.