Lemon Ricotta e Mascarpone Cheesecake

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

Powdered Sugar

1/2 teaspoon of vanilla extract

1/2 teaspoon of lemon extract

To Serve:

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!!

Chef Jack


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