Blood Orange Ricotta & Mascarpone Cheesecake
the perfect blend of ricotta and mascarpone make up this classic Italian cheesecake. Serve up deliciousness with my Blood Orange Ricotta & Mascarpone Cheesecake.
Servings: 12
Calories: 410kcal
Ingredients
Crust
- 12 lemon creme cookies* or traditional graham cracker crust
- ½ stick of butter melted
Cheesecake
- 16 oz ricotta cheese
- 16 oz mascarpone
- 8 oz Greek yogurt
- 1 cup sugar
- 6 large eggs
- 2 tablespoons flour
- grated peel of one Lemon or lime
- juice from one-half Lemon or lime
- 1 tablespoon vanilla
- ½ teaspoon Salt
Topping
- 3 blood oranges skin removed, and sliced (remove seeds)
- 2 tablespoons 0range marmalade peach or apricot preserves will also work
Instructions
- preheat oven to 375 degree's F
Crust
- in the bowl of a food processor pulse your choice of cookie for crust until smooth
- add melted butter and combine.
- press crust into the bottom of prepared springform pan, and partway up around the sides of the pan.
- Bake crust for 7-10 minutes, and allow to cool.
Cheesecake
- In the bowl of 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 lemon peel, lemon juice, and vanilla.
- Blend well until very creamy.
- Pour mixture into a prepared springform pan and Bake at 375 degrees for 50-60 minutes or until the cake has set in the middle.
- The top of the cheesecake can get brown, if you are not topping it or prefer a lighter top, cover with foil for half of the time in the oven.
- Remove from oven and allow to cool
Topping
- place the orange marmalade in a small pan and over low heat allow it to liquify
- after allowing the cheesecake to cool, place the orange slices on the top of the cheese cake.
- using a pastry brush, brush the marmalade on the oranges and all exposed areas on the top of the cheesecake.
- Use enough of the marmalade so it has a nice glaze.
- allow the cheesecake to set up in the refrigerator overnight for best results*
Notes
* I used Italian lemon cream cookies for my crust. Normally I use digestive biscuits, but you can also use graham crackers, or go crustless.
*Cheesecake needs time to set up, I would recommend a minimum of 6 hours refrigerated before serving.
*Cheesecake needs time to set up, I would recommend a minimum of 6 hours refrigerated before serving.
Nutrition
Calories: 410kcal | Carbohydrates: 29g | Protein: 12g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 141mg | Sodium: 242mg | Potassium: 112mg | Sugar: 21g | Vitamin A: 830IU | Vitamin C: 1.9mg | Calcium: 170mg | Iron: 0.9mg