Cheesecake for Bucătăraș's 2nd anniversary

Name: Cheesecake for Bucătăraș's 2nd anniversary
Ingredients: 175 g petit beurre biscuits; 50 g melted Rama butter; 250 g ricotta; 150 g powdered sugar; 500 g mascarpone; 2 lemons (juice and zest); 4 eggs; 60 ml strawberry syrup

Dessert - Cheesecake for Bucătăraș's 2nd anniversary by Tinca E. - Recipia

This cheesecake for Bucătăraș's 2nd anniversary, with ricotta and mascarpone, bakes for about an hour, then cools in the fridge. The filling stays dense, with lemon zest and juice, and the buttery biscuit base holds each slice together. I made it for Bucătăraș's second anniversary, and I like serving it with strawberry syrup. Preparation: 20 minutes. Cooking: 70 minutes. Rest: 3 hours. Total time: 270 minutes. Serves: 10. About 460 kcal and 9 g protein per serving.

Ingredients

175 g petit beurre biscuits
50 g melted Rama butter
250 g ricotta
150 g powdered sugar
500 g mascarpone
2 lemons (juice and zest)
4 eggs
60 ml strawberry syrup

Preparation

1. Heat the oven to 160°C. Finely crush the biscuits in a food processor, or put them in a bag and crush them with a rolling pin. Mix them with the melted butter, then press the mixture into a springform pan. 2. Bake the base for 10 minutes, until it firms up slightly. Meanwhile, beat the ricotta with the powdered sugar, then add the mascarpone and mix until smooth. 3. Mix in the lemon juice and zest, then add the eggs one at a time. Pour the filling over the biscuit base and bake for about 60 minutes, until the edges are set and the middle still wobbles slightly. 4. Let the cheesecake cool, then refrigerate it for at least 3 hours. Serve with strawberry syrup.

Notes

For a gluten-free version, replace the biscuits with 175 g gluten-free butter biscuits; the original version contains gluten, dairy and eggs. Keep it covered in the fridge for up to 3 days; you can make it a day ahead. A slice goes well with black coffee, alongside the strawberry syrup. If the ricotta has a lot of whey, leave it to drain in a sieve before beating, so it doesn't thin the filling. Mascarpone and ricotta are easier to mix when they're no longer very cold, and the filling turns out smoother. When zesting lemons, grate only the yellow part of the peel, as the white layer can make the filling bitter. A 22 cm springform pan keeps the layers fairly tall; in a wider one, the cheesecake will be lower and may bake faster. If there are other desserts on the table, I cut narrower slices, as the filling is rich.