Mascarpone & ricotta cheese cake

Name: Mascarpone & ricotta cheese cake
Total time: 45 min
Yield: 10 servings
Ingredients: 35.75 g almonds; 1 Tbsp butter; 453.59 g whipped cream; 4 large free range eggs; 2 Tbsps flour; 135 g graham crackers; 1 Tbsp lemon juice; 226.8 g mascarpone; 226.8 g ricotta salata; 0.5 tsps salt; 250 g sugar; 1 tsp vanilla extract

A decadent Mascarpone & Ricotta Cheese Cake recipe that serves 10. Each serving covers 7% of your daily vitamin and mineral needs. This dessert is perfect for special occasions or holiday gatherings. Try similar recipes like Ricotta and Mascarpone Cheese Tart or Carrot Cake Cupcakes with Mascarpone Cream Cheese Frosting.

Ingredients

almonds

35.75 g

butter

1 Tbsp

whipped cream

453.59 g

free range eggs

4 large

flour

2 Tbsps

graham crackers

135 g

lemon juice

1 Tbsp

mascarpone

226.8 g

ricotta salata

226.8 g

salt

0.5 tsps

sugar

250 g

vanilla extract

1 tsp

Method

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.

Nutrition:

487 kcal

Carbs

46 g

Fat

29 g

Protein

9 g

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