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Mascarpone Ricotta Cheesecake

A creamy, rich cheesecake made with mascarpone and ricotta, striking the perfect balance between decadence and lightness. An easy, family-approved dessert that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
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 the 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.
  4. Pour the filling over the crust and bake in a preheated oven for about 60 minutes at 160°C (320°F).
  5. Once done, let it cool before transferring it to the fridge to chill for at least 4 hours.
  6. Slice it up and enjoy!

Notes

For best results, use room temperature ingredients to create a smooth filling. Don't skip chilling the cheesecake to deepen flavors and improve texture.