Mascarpone cheesecake

Recipe: 2 cans cream cheese Philadelphia every 250 g each 2 boxes of 250 g Mascarpone cup 4 eggs 250 g sugar zest and juice of one lemon race optional three-quarters Biscuit 250 g package butter 1 vanilla essence biscuits them through a meat grinder and knead with melted butter then forming a thin crust that is baked in the oven for 10 minutes in a cake pan with removable walls previously greased with butter. Cream cheese and sugar mix well then add the mascarpone mix further, then an egg, mix on low speed after each. Pour mixture over crackers and countertop form with your cheesecake put a water bowl in the oven and bake about half an hour until crust is yellow. Garnish as desired with fruit, fruit topping, caramel, etc