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Italian Mascarpone and Ricotta Cheesecake

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★ Why You’ll Love this Recipe ★

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

Ok, I lied. I have more words. And pictures.

This cheesecake is made with ricotta cheese and mascarpone which is a cheese similar to cream cheese but with a more sophisticated flavor. The ricotta adds a light and fluffy texture. It’s the perfect combination of cheeses to elevate your cheesecake.

We’re pairing this cheesecake with a simple yet homemade crust made using honey oat granola bars!

Finally, I’ll show you how to get a perfectly flat top to your cheesecake — no cracks. It’s easy to achieve when you follow the steps.

Ricotta Mascarpone Cheesecake

This ricotta cheesecake is very light and almost fluffy thanks to the texture of the ricotta itself. It’s not as dense and what you’d expect from a traditional cheesecake, which for me is fabulous! So if you sometimes feel put off by the density of a traditional cheesecake, you’ll love this lighter version.

★ Ingredients You’ll Need ★

This cheesecake is made of a blend of three creamy cheeses — cream cheese, ricotta, and mascarpone.

You’ll also need sugar, eggs, vanilla and almond extract and lemon juice to give this a really nice depth of flavor.

Of course, you’ll need a crust as well and I’ll be sharing with you my favorite type of homemade yet very easy crust to use with this cheesecake.

Mascarpone Ricotta Cheesecake Ingredients

★ FAQs & Tips ★

How is this mascarpone and ricotta cheesecake different than traditional cheesecake?

The flavor is a bit different too as you might expect. The mild flavor of the ricotta blended with the mascarpone makes for a much less rich cheesecake than what you may be familiar with.

I personally don’t love such rich desserts. I’m usually pretty full from dinner when I get to dessert so a rich dessert can just be too much.

You’ll love the flavor boost that comes from a subtle blend of almond extract, vanilla, and lemon juice!

Almond, Vanilla and Lemon

It’s all about the cheese—Mascarpone and Ricotta. Cheesecake’s new BFFs.

The use of these two less common cheeses blended with familiar cream cheese is what really make this stand out from other cheesecake recipes. However, it’s just as easy to throw together as any other cheesecake you may have prepared before.

Mascarpone Ricotta Cheesecake

You can even cheat and use a pre-made crust if you’re short on time. However, the almond crust is really good and really not too hard to make.

Watch step by step how to make this cheesecake.

This is an easy recipe to make if you follow the directions. Check out the video below the recipe to watch step by step.

What kind of pan do you need to make a cheesecake?

Springform Cheesecake Pan Red

There is a special pan you’ll need to use to make a proper cheesecake — a springform pan. They look like this:For this recipe, you’ll want to use a 9″ springform pan. A springform pan has a bottom that releases from the sides after the cheesecake is cooked.

This special pan is what gives your cheesecake the perfect, low-profile, flat-topped shape you see at restaurants but to really perfect your cheesecake, you’ll need to bake the cheesecake in a water bath.

Water Bath for Cheesecak to prevent cracking

A water bath is an important technique that prevents the top of your cheesecake from cracking. It’s not hard so don’t skip this step!

With a water bath you get a perfectly smooth and flat top to your cheesecake, like this:

How to prevent cheesecake cracking

Read through the recipe directions below for more explanation and watch the video to learn you how to set up your water bath. It’s pretty easy once you have the right tools and you’ll really feel like a pro after you have done it once or twice.

How to Make an Easy and Delicious Honey Oat Crust with Almonds

Honey Oat Granola Bars

For the crust, here are the granola bars I start with as a super helpful shortcut:

You can find these at most grocery stores in the snack aisle or near the breakfast bars. Most popular stores like Walmart and Target carry these. If you can’t find them, a traditional graham cracker crust works well too. Or you can order them on Amazon.

Then just add almonds for added nutty flavor and use a bit of butter and a pinch of salt to bind it all together and an easy and delicious homemade crust!

Granola bar and almond crust

Other helpful tools for making this mascarpone and ricotta cheesecake:

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This mascarpone and ricotta cheesecake recipe was featured on Sew It Cook It Craft It and Sweet Little Bluebird!

Ricotta Mascarpone Cheesecake topped with berries

Italian Mascarpone and Ricotta Cheesecake

This ricotta cheesecake is very light and almost fluffy thanks to the texture of the ricotta itself. It’s not as dense and what you’d expect from a traditional cheesecake.
Author: Angela G.
5 from 10 reviews
Read Comments
Print Pin Rate
Course: Desserts
Cuisine: American, Italian
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 8 Servings
Yield: 1 cheesecake

Ingredients
 

CRUST

  • 4 honey oat granola bars 2 individual packages
  • ¼ cup almonds ground
  • 1 tablespoon butter melted
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp flour

FILLING

  • 16 oz cream cheese room temperature
  • 8 oz mascarpone cheese room temperature
  • 8 oz ricotta cheese
  • 1 cup sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 4 large eggs room temperature

TOPPING IDEAS

  • Heat Nutella w/ a little milk and drizzle over top
  • Cherry pie filling
  • Caramel sauce drizzled with shaved chocolate
  • Fresh raspberries or other fresh fruit
  • Lemon curd

Instructions

  • Preheat oven to 325˚F.
  • For the crust: Grind oatmeal bars and almonds together using food processor or a mortar and pestle. Add melted butter and salt and press into bottom of a completely greased springform pan.
  • 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)
  • 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.
  • For the filling: Beat cream cheese, mascarpone cheese, ricotta cheese and sugar in a large bowl until smooth. Beat in lemon juice, vanilla and almond extract. Mix in eggs one at a time. Pour cheesecake mixture into the springform pan overtop of the crust layer.
  • Fill your roasting pan with hot water, half way up the side of the springform pan. Here’s a great video from allrecipes.com if you need some visuals for preparing a water bath for your cheesecake!
  • Bake at 325˚ until the center of the cheesecake is no longer wobbly when shaken, about 1hr and 5 mins. Let cool then refrigerate, preferably overnight.

Video

Notes

Cook time can vary depending on how watery the ricotta is. To reduce cook time, squeeze ricotta cheese using clean hands or cheese cloth to remove excess liquid.

Nutrition Facts

Calories: 620kcal | Carbohydrates: 42g | Protein: 14g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 202mg | Sodium: 565mg | Potassium: 234mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1463IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 2mg
Want more easy recipe ideas?Follow @MightyMrs on Pinterest

Leave A Comment

Rate this recipe:




Marie

Friday 23rd of September 2022

Best ever baked cheescake. Always a winner and great to take to friends & family gatherings

Angela G.

Friday 23rd of September 2022

So glad you enjoy the recipe, Marie!

Todd & Kelly

Saturday 20th of August 2022

Wish I saw the part about draining the ricotta cause it's been 2 HOURS and this cake is still doing the wave. 65 minutes just doesn't seem right to me, never made a cheesecake that didn't take a minimum of 90 minutes. You using a convection oven?

Angela G.

Friday 23rd of September 2022

Yes, you definitely want to drain the ricotta as it will be very difficult to bake out the extra liquid if you do not.

Andrew L Shores

Sunday 24th of July 2022

Incredibly good cheesecake! I used graham crackers and some crisp coconut cookies from Tate’s bake shop instead of almonds. Followed everything else and added a touch more lemon juice. It was amazing. I’ve never liked cheesecakes that set up like clay and this one is just the right blend of tender but rich.

Mirta

Wednesday 23rd of March 2022

Hello, I can’t wait to to try your cheesecake recipe. It sounds delicious! What size pan did you use?

Angela G.

Wednesday 23rd of March 2022

Hi Mirta, I use a 9″ spingform pan. If you use another size, the bake time may vary.

Margaret

Sunday 27th of February 2022

I would like to substitute amaretti cookies instead of the granola bars. Do you have any idea of the volume measurement of the granola bars once ground up or would the ground up cookies come to a cup - cup and a half.

Angela G.

Sunday 27th of February 2022

I would try to compare oz to oz. It’s 1.5oz you need. Hope this helps!