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Ricotta cheesecake topped with blood oranges
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4.95 from 18 votes

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.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: Italian
Keyword: blood orange dessert, ricotta & mascarpone cheesecake, ricotta cheesecake
Servings: 12
Calories: 410kcal
Author: Chef Dennis Littley



  • 12 lemon creme cookies* or traditional graham cracker crust
  • ½ stick of butter melted


  • 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


  • 3 blood oranges skin removed, and sliced (remove seeds)
  • 2 tablespoons 0range marmalade peach or apricot preserves will also work


  • preheat oven to 375 degree's F


  • 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.


  • 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


  • 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*


* 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.


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