Italian Mascarpone and Ricotta Cheesecake

This Mascarpone  and 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.

CRUST Honey Oat Granola Bars Almonds | Butter Salt | Sugar | Flour FILLING Cream Cheese | Ricotta Cheese Mascarpone Cheese | Sugar Lemon Juice | Vanilla Extract Almond Extract | Eggs TOPPING IDEAS Nutella | Cherry Pie Filling Caramel Drizzles | Raspberries


For the crust, grind oatmeal bars and almonds together. Add melted butter and salt and press into the 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.


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 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, ricotta and sugar in a large bowl until smooth. Beat in lemon juice, vanilla and almond extract. Mix in eggs one at a time.  Pour the cheesecake mixture into the springform pan over the crust layer.

Fill your roasting pan with hot water, halfway up the side of the springform pan. Bake at 325˚ until the center of the cheesecake is no longer wobbly when shaken, about 1 hr and 5 mins. Let cool then refrigerate, preferably overnight.


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