Italian Mascarpone and Ricotta Cheesecake

Italian Mascarpone and Ricotta Cheesecake

I have only three words to describe this Italian mascarpone and ricotta cheesecake: To. Die. For.

Ok, I lied. I have more words. This cheesecake is very light in texture and isn’t as rich as traditional cheesecake which I actually like. The use of uncommon cheese is what really make this stand out from other cheesecake recipe however, it’s just as easy to throw together as any other cheesecake you may have made before.Springform Cheesecake Pan Red

There are a few special tools and tricks you will need to perfect your cheesecake. The special tool is a springform pan. This pan is what gives your cheesecake the perfect shape you see at restaurants along with a water bath.  A water bath is the trick to prevent the top of your cheesecake from cracking. Read through the recipe directions below for more explanation and a linked video to show you how to set up your water bath. It’s pretty easy once you have the right tools and have done it once or twice.


  • 1. Preheat oven to 325˚F.
  • 2. For the crust: Grind oatmeal bars and almonds using food processor or a mortar and pestle. Add melted butter and salt and press into bottom of a completely greased springform pan.
  • 3. Bake for 10 minutes at 325˚. Let cool. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)
  • 4. Prepare the water bath: wrap the bottom of your springform pan with a single sheet of foil, going all the way up the sides and fold over along the top edge or the springform pan. This will block water from coming in. Place the springform pan into a roasting pan and set aside.
  • 5. For the filling: Beat cream cheese, mascarpone cheese, ricotta cheese and sugar in a large bowl until smooth. Beat in lemon juice and vanilla. Mix in eggs one at a time. Pour cheesecake mixture into springform pan overtop of the crust layer.
  • 6. Fill your roasting pan with hot water, half way up the side of the springform pan. Here's a great video from if you need some visuals for preparing a water bath for your cheesecake!
  • 7. Bake at 325˚ until the center of the cheesecake is wobbly when shaken, about 1hr and 5 mins. Let cool then refrigerate, preferably overnight.