• Italian Mascarpone and Ricotta Cheesecake

Italian Mascarpone and Ricotta Cheesecake

Instructions

  • 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, vanilla and almond extract. Mix in eggs one at a time. Pour cheesecake mixture into the 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 allrecipes.com if you need some visuals for preparing a water bath for your cheesecake!
  • 7. 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.
Published on November 1, 2012 | In , | By |
8 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 cheesecake

    • Ingredients

    • CRUST
    • 4 honey oatmeal breakfast bars (2 individual packages)
    • 1/4 cup almonds, ground
    • 1 tablespoon butter, melted
    • 1 tsp salt
    • 1 tbsp sugar
    • 1 tbsp flour
    • FILLING
    • 16oz cream cheese, room temperature
    • 8oz mascarpone cheese, room temperature
    • 8oz ricotta cheese
    • 1 cup sugar
    • 1 tbsp lemon juice
    • 1 tsp vanilla extract
    • 1/2 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 fruit
    • Lemon curd
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I have only three words to describe this Italian mascarpone and ricotta cheesecake: To. Die. For.

Ok, I lied. I have more words.

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.

How else 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.

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. 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. Springform Cheesecake Pan Red

You’ll need a spingform pan.

There are a few special tools and tricks you will need to learn if you’re looking to perfect your cheesecake.

First, you’ll need a 9″ 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.

Other helpful tool for making this mascarpone and ricotta cheesecake:

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This mascarpone and ricotta cheesecake recipe was features on Sew It Cook It Craft It!

Mascarpone Ricotta Cheesecake-pin

Ingredients

  • CRUST
  • 4 honey oatmeal breakfast bars (2 individual packages)
  • 1/4 cup almonds, ground
  • 1 tablespoon butter, melted
  • 1 tsp salt
  • 1 tbsp sugar
  • 1 tbsp flour
  • FILLING
  • 16oz cream cheese, room temperature
  • 8oz mascarpone cheese, room temperature
  • 8oz ricotta cheese
  • 1 cup sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 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 fruit
  • Lemon curd

Instructions

  • 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, vanilla and almond extract. Mix in eggs one at a time. Pour cheesecake mixture into the 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 allrecipes.com if you need some visuals for preparing a water bath for your cheesecake!
  • 7. 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.

Recipe Rating

  • (5 /5)
  • (5 Rating)

Instructions

  • 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, vanilla and almond extract. Mix in eggs one at a time. Pour cheesecake mixture into the 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 allrecipes.com if you need some visuals for preparing a water bath for your cheesecake!
  • 7. 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.

Rate this recipe

Italian Mascarpone and Ricotta Cheesecake

  • 5 People Rated This Recipe

  • Average Rating

    (5 / 5)

Comments

  1. Randi October 17, 2019 at 6:39 pm #

    what size springform pan did you use?

    Reply
    • Angela G. October 17, 2019 at 6:58 pm #

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

      Reply
  2. Susan April 21, 2019 at 5:41 pm #

    I am making this cheesecake for a second time and find that the baking time is considerably longer that notes. I checked my oven temp and it is correct. Have the correct size pan. What might be the problem? It is delish.

    Reply
    • Angela G. April 21, 2019 at 6:28 pm #

      Hi Susan, thanks for the feedback. How much longer is it taking until it sets? A few factors I can think would be the initial temperature of the water in the water bath, the temperature of the ingredients, the age of the ricotta cheese – sometimes water pools at the top and could cause the cook time to lengthen. If you can leave some more details for other readers I would appreciate it! And I will revise the recipe as needed to give further instructions if we figure out what’s causing the delay. Thanks again!! Glad you are enjoying the flavor. 🙂

      Reply
  3. Caitlen May 4, 2017 at 1:30 am #

    What size springform for this recipe?

    Reply
    • Angela G. May 4, 2017 at 2:37 am #

      Hey Caitlin, here’s what I use: https://amzn.to/2bpZDxJ

      Though I think you could use any size just keep an eye on it while it bakes. When the center doesn’t jiggle when you gently shake it, it’s set and ready to come out of the oven.

      Reply
  4. Elina April 27, 2016 at 10:30 pm #

    It is absolutely delicious! The only thing…my cheesecake cracked all over the top which didn’t really bother me but I was wondering if baking it in a water bath could prevent it? Thank you for wonderful recipe!

    Reply

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