The combination of mascarpone and ricotta make this ricotta cheesecake a perfect Italian dessert! Flavored with Lime and topped with Blackberries is a delicious flavor combination your friends and family will love.
A delicious ricotta cheesecake recipe for your table.
Have you ever had Ricotta Cheesecake?
I have been craving cheesecake, and while I do love the sweet creamy texture of a New York style cheesecake, every now and then its gotta be a ricotta cheesecake! I never really know what I’m going to make for the week until I look into the fridge and pantry to see what I have. Now don’t get me wrong, I do have a plan from time to time, but most of what I make is based purely on urges…lol….. I guess that is a guy thing!
I love a store with a good produce section when you walk in. And for some reason the berries are all at the front, I guess since there more perishable they want that impulse buying to start right there.
I’m usually not drawn to blackberries, I’m more of a blueberry or strawberry guy, but for some reason, they were calling out to me. I also found a bag of huge Persian limes….I do love limes!
When I got home, as I started putting everything away I noticed that I still had some ricotta and mascarpone, and I think that’s when I started thinking about putting everything together….it was fate….sigh……how could I not bake a delicious ricotta cheesecake when fate had brought all the ingredients together for me! Really, I had no choice!
So fate or not I made a delicious ricotta cheesecake, with just enough mascarpone in it to make it creamy, not quite Philly but none the less creamy and delicious!
If you love cheesecake as much as I do, you might also like these delicious recipes:
Ricotta Cheesecake with Blackberries
Crust for Cheesecake
- 12 Digestive Biscuits or one pack of Graham Crackers
- 6 tbs of Unsalted Butter melted
- 16 oz Ricotta Cheese
- 16 oz Mascarpone
- 8 oz Greek Yogurt or Sour Cream
- 1 cup Sugar
- 6 large Eggs
- 2 Tablespoons Flour
- grated peel of one Lime
- Juice from one Half Lime
- 1 Tablespoon Pure Vanilla
- 1 Teaspoon Salt
- 1 pint blackberries
- 2 tbsp blackberry jam or strawberry
- 1 cup heavy cream
- 1 Tbsp sugar
- 1 tsp vanilla
- In a food processor, process the digestive biscuits to a fine meal.
- Melt the Butter
- add the butter to the digestive biscuits.
- The mixture should be wet enough to form, but not so wet that it oozes butter.
- Form crust into your springform pan and bake at 375 degrees for about 7 minutes.
- Let cool.
- In your mixer blend together the Ricotta Cheese, Mascarpone, and Greek yogurt blend until smooth.
- Add eggs one at a time until well blended.
- Add sugar, flour, salt, grated lime peel, lime juice, and vanilla.
- Blend well until very creamy.
- Pour Mixture into prepared Springform pan and Bake at 375 degrees for 50-60 minutes in a conventional oven or until the cake has set in the middle. *
- Allow to cool for at least 6 hours or overnight.
- Heat jam in saute pan till it begins to get more liquid*
- use a brush or spoon to spread melted jam on top of cheesecake
- Begin setting blackberries, bottom down in a circle (leave a small border for whip cream) then begin inside that circle and repeat until the top of the cake is covered with blackberries
- Whip cream with sugar and vanilla until stiff
- Place cream in a pastry bag, and decorate outside of the blackberries
*using the jam will help keep the berries in place