ITALIAN RICOTTA & MASCARPONE CHEESECAKE

 INGREDIENTS:

For the crust:

• 1 3/4 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted

For the filling:

• 2 cups ricotta cheese substitute- cottage cheese, Greek yogurt, sour cream
  
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• Grated zest of one lemon
• 2 tbsp all-purpose flour
• 1 cup mascarpone cheese substitute-Cream cheese,Heavy cream and cream cheese together,Full-fat sour cream.

 

 

METHOD:

1. Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper.

2. In a medium bowl, combine the graham cracker crumbs with melted butter. Press the mixture into the bottom of the prepared pan to form an even crust. Chill in the refrigerator for about 30 minutes to set.

3. Meanwhile, prepare the filling. In a large bowl, mix together the ricotta cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, grated lemon zest, and flour.

4. In a separate bowl, whip the mascarpone cheese until stiff peaks form. Gently fold the mascarpone into the ricotta mixture.

5. Pour the filling over the chilled crust in the pan and smooth the top with a spatula.

6. Bake in the preheated oven for approximately 50-60 minutes or until the cheesecake is golden and set in the center.

7. Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or preferably overnight.

8. Once the cheesecake is thoroughly chilled, carefully remove it from the springform pan and serve.

Enjoy your delicious ricotta cheesecake!

 

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