I love the taste of a good ricotta cheesecake but thanks to the mascarpone the cheesecake becomes creamier while remaining very light. I made this light cheesecake the last Easter and I really was pleased how it turned out. It was incredibly light, with a little of lemon flavor. Along with lemon zest you can use half a teaspoon of vanilla extract, and half a teaspoon of lemon extract. If the cheesecake is very wet it’s not a good result, drain it in a sieve over a bowl for an hour or so and you’ll have a creamier cheesecake. It’s delicious dusted with powdered sugar, drizzled with a fruit jam, or topped with fresh fruits.
900 g Ricotta Cheese
450 g Mascarpone Cheese
1 1/2 Cups Granulated Sugar
6 Large Eggs
2 Large Egg Yolks
Zest From 1 Large Lemon
1/2 teaspoon of vanilla extract
1/2 teaspoon of lemon extract
Fresh Strawberries, Sliced & Tossed With 1/2 Teaspoon Lemon Zest And 2 Teaspoons Sugar
Preheat oven to 163 degrees C.
Generously butter a 23 cm spring-form pan, then cover bottom and sides with aluminum foil.
Place spring-form pan into a larger casserole dish and pour in enough water to come up the sides of the spring-form pan by 2,5 cm.
Using a mixer, beat together the ricotta, mascarpone and sugar until light and fluffy, then add the eggs and egg yolks one at a time beating between each.
Add the extracts and mix until blended.
Pour the batter into your prepared spring-form pan and bake for 1 1/2 hours.
Turn the oven off, and let the cheesecake sit in the oven for another 30 minutes.
Remove the pan from the oven and let cool to room temperature.
Use a sharp knife to help loosen the sides of the cheesecake from the pan and place on a plate.
Refrigerate the cheesecake for several hours before serving.
Just before serving sprinkle with powdered sugar.
Serve small slices topped with sliced macerated berries or marmalade.
Enjoy your cake!!