Mascarpone & Ricotta Cheese Cake – Eat With Your Eyes


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

  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.


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