Ricotta and Mascarpone Cheesecake

Name: Ricotta and Mascarpone Cheesecake - Gratiana I.
Ingredients: Base: 180 g petit beurre biscuits 180 g butter 1 egg Cream: 3 eggs 250 gr. ricotta 250 gr. mascarpone 1 tablespoon flour 120 gr sugar 1 sachet of vanilla grated peel of a lemon Garnish: 300 gr. bluebe; apricots; peaches; plums (preferably more sour)

Desert - Ricotta and Mascarpone Cheesecake by Gratiana I. - Recipia

To prepare a delicious ricotta and mascarpone cheesecake, the first step is to take care of the biscuit base. Start by taking a generous package of digestive or chocolate biscuits, which you will mix well until they become like fine breadcrumbs. This step is essential to achieve a uniform and delicious texture. Once the biscuits have been turned into crumbs, add the melted butter, which you can obtain either in a double boiler or in the microwave, ensuring that it is completely melted and homogenized. Mix the two ingredients well until the mixture becomes moist and slightly moldable. In a round baking pan, with a diameter of 22-24 cm, lined with parchment paper, place the biscuit and butter mixture. Use a spoon to level and press the mixture evenly on the bottom of the pan, creating a compact base. Once you are done, place the pan in the refrigerator for at least 30 minutes to allow the biscuits to set well. This will provide stability to the cheesecake when you cut it. Meanwhile, it is time to prepare the delicious cream. In a large bowl, mix the yolks from 3-4 eggs with sugar until you obtain a creamy and light-colored mixture. Then add the ricotta and mascarpone, mixing carefully to avoid lumps. Next, incorporate the flour, vanilla, and grated lemon zest, which will provide a fresh and aromatic taste. In another bowl, whip the egg whites until they become firm and glossy. This will add an airy texture to your cream. Add the egg whites over the ricotta and mascarpone mixture, gently folding with a spatula to preserve the air in the mixture. Once all the ingredients are well incorporated, pour the cream over the biscuit layer in the pan, spreading it evenly. Preheat the oven to 180°C and place the pan in the middle. Let the cheesecake bake for 30-40 minutes. Watch carefully as the cream sets and takes on a golden-yellow hue; this is a sign that it is done. When the cheesecake is well baked, remove it from the oven. While it is still warm, spread an even layer of fruit jam on top. If the jam is too thick, heat it slightly in a saucepan with a splash of water to make it more fluid and easy to spread. Allow the cheesecake to cool completely before serving, to let the flavors develop. This recipe will surely become a favorite among your family and friends!

Ingredients

Base: 180 g petit beurre biscuits 180 g butter 1 egg Cream: 3 eggs 250 gr. ricotta 250 gr. mascarpone 1 tablespoon flour 120 gr sugar 1 sachet of vanilla grated peel of a lemon Garnish: 300 gr. bluebe
apricots
peaches
plums (preferably more sour)

Ricotta and Mascarpone Cheesecake

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