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Sliced mascarpone ricotta cheesecake topped with fresh berries

Mascarpone Ricotta Cheesecake

This quick and easy Mascarpone Ricotta Cheesecake features a creamy, velvety filling atop a buttery graham cracker crust, making it the perfect dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 200 g graham cracker crumbs or Oro Saiwa cookie crumbs (about 2 cups)
  • 30 g sugar
  • 110 g unsalted butter (melted)
For the filling
  • 250 g whole-milk ricotta (drained if very wet)
  • 250 g mascarpone cheese
  • 100 g sugar
  • 1 tbsp cornstarch or potato starch
  • 1 tsp vanilla extract
  • 3 large eggs (separated)
  • 1 pinch salt

Method
 

Preparation
  1. Combine the graham cracker crumbs, 30 g sugar, and 110 g melted butter in a bowl. Press mixture into the bottom of a springform pan.
  2. In another bowl, whip together 250 g ricotta, 250 g mascarpone, 100 g sugar, 1 tbsp cornstarch, 1 tsp vanilla, egg yolks, and a pinch of salt until smooth.
  3. In a separate bowl, whip the 3 egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture.
Baking
  1. Pour the filling over the crust and bake in a preheated oven for about 60 minutes at 160°C (320°F).
  2. Once done, let it cool before transferring it to the fridge to chill for at least 4 hours.
Serving
  1. Slice it up and enjoy! Top with warm chocolate sauce or fresh seasonal fruits if desired.

Notes

This cheesecake stays fresh for about 5 days in the fridge. You can freeze it for up to three months. Cool it completely before putting it in the fridge to help set the texture just right. Use room-temperature ingredients for a smooth mixture.