Mascarpone & Ricotta Cheese Cake
Mascarpone & Ricotta Cheese Cake is a side dish that serves 10. Watching your figure? This lacto ovo vegetarian recipe has 530 calories, 12g of protein, and 35g of fat per serving. For $1.11 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. If you have lemon juice, mascarpone cheese, sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. 7 people have tried and liked this recipe. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 21%. If you like this recipe, take a look at these similar recipes: Ricottan and Mascarpone Cheese Tart, Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices, and Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting.
Servings: 10
Ingredients:
1/4 cup almonds, ground
1 tablespoon butter, melted
16oz whipped cream cheese, room temperature
• 4 large eggs, room temperature
2 tbsp flour
1 1/2 cups graham crackers
• 1 tbsp lemon juice
• 8oz mascarpone cheese, room temperature
• 8oz ricotta cheese
1/2 tsp salt
• 1 1/4 cups sugar
2 tbsp sugar
• 1 tsp vanilla extract
Equipment:
mortar and pestle
food processor
oven
springform pan
pie form
bowl
frying pan
Cooking instruction summary:
- Directions
- Preheat oven to 325.
- Crust:
- Grind graham crackers and almonds using food processor or a mortar and pestle. Add melted butter and salt and press into bottom of greased springform pan or deep dish pie pan. Bake for 10 minutes. Let cool. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)
- Filling:
- Beat cream cheese, mascarpone cheese, ricotta cheese and sugar in a large bowl until smooth. Beat in lemon juice and vanilla. Add in eggs one at a time. Pour cheese mixture over crust in pan. Bake until the center of the cheesecake is wobbly when shaken, about 1hr and 5 mins. Let cool then refrigerate, preferably overnight.
Step by step:
1. Preheat oven to 325.Crust:Grind graham crackers and almonds using food processor or a mortar and pestle.
2. Add melted butter and salt and press into bottom of greased springform pan or deep dish pie pan.
3. Bake for 10 minutes.
4. Let cool.
5. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)Filling:Beat cream cheese, mascarpone cheese, ricotta cheese and sugar in a large bowl until smooth. Beat in lemon juice and vanilla.
6. Add in eggs one at a time.
7. Pour cheese mixture over crust in pan.
8. Bake until the center of the cheesecake is wobbly when shaken, about 1hr and 5 mins.
9. Let cool then refrigerate, preferably overnight.
Nutrition Information:
covered percent of daily need
