Mascarpone & Ricotta Cheese Cake

Health score
1%
Mascarpone & Ricotta Cheese Cake
45 min.
10
487kcal

Suggestions

This Mascarpone and Ricotta Cheesecake is a delicious and indulgent dessert that is perfect for any occasion. With a creamy, rich texture and a subtle tang from the cheeses, it's a unique take on the classic cheesecake that is sure to impress.

The combination of mascarpone and ricotta creates a cheesecake that is light and fluffy, yet decadently creamy. The addition of whipped cream only enhances this, resulting in a dessert that melts in your mouth. The crust, made with graham crackers and almonds, provides a lovely contrast in texture and a subtle nuttiness that pairs perfectly with the cheese filling.

This cheesecake is also incredibly versatile. While it's delicious as-is, you can easily customize it by adding a fruit topping or swirling in some chocolate. It's a great make-ahead dessert, as it only gets better with time in the refrigerator. So, whether you're serving it at a dinner party or enjoying it as a special treat, this Mascarpone and Ricotta Cheesecake is sure to be a hit!

Ingredients

  • 0.3 cup almonds 
  • tablespoon butter melted
  • 16 oz whipped cream room temperature
  • large eggs room temperature
  • tbsp flour 
  • 1.5 cups graham crackers 
  • tbsp juice of lemon 
  • oz mascarpone cheese room temperature
  • oz ricotta cheese 
  • 0.5 tsp salt 
  • 1.3 cups sugar 
  • tbsp sugar 
  • tsp vanilla extract 

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • springform pan
  • mortar and pestle
  • pie form

Directions

  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 Facts

Calories487kcal
Protein8.12%
Fat53.98%
Carbs37.9%

Properties

Glycemic Index
43.12
Glycemic Load
30.56
Inflammation Score
-5
Nutrition Score
7.1804347826087%

Flavonoids

Cyanidin
0.09mg
Catechin
0.05mg
Epigallocatechin
0.09mg
Epicatechin
0.02mg
Eriodictyol
0.08mg
Hesperetin
0.22mg
Naringenin
0.04mg
Isorhamnetin
0.09mg
Kaempferol
0.01mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:487.16kcal
24.36%
Fat:29.51g
45.39%
Saturated Fat:16.2g
101.25%
Carbohydrates:46.6g
15.53%
Net Carbohydrates:45.65g
16.6%
Sugar:34.47g
38.3%
Cholesterol:146.13mg
48.71%
Sodium:278.19mg
12.1%
Protein:9.99g
19.97%
Vitamin A:872.26IU
17.45%
Phosphorus:162.37mg
16.24%
Calcium:157.04mg
15.7%
Selenium:10.9µg
15.57%
Vitamin B2:0.25mg
14.82%
Vitamin E:1.48mg
9.84%
Zinc:1.08mg
7.19%
Magnesium:28mg
7%
Iron:1.24mg
6.86%
Vitamin B12:0.39µg
6.48%
Folate:24.35µg
6.09%
Vitamin B1:0.08mg
5.21%
Vitamin B5:0.52mg
5.2%
Manganese:0.1mg
5.09%
Potassium:172.87mg
4.94%
Vitamin D:0.63µg
4.18%
Vitamin B6:0.08mg
4.11%
Vitamin B3:0.8mg
4.01%
Fiber:0.95g
3.8%
Copper:0.07mg
3.46%
Vitamin K:1.27µg
1.21%
Source:Foodista
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