Lemon Ricotta Mascarpone Cheesecake Recipes

LEMON RICOTTA & MASCARPONE CHEESECAKE

Lemon Ricotta & Mascarpone Cheesecake image

A light baked cheesecake. I sometimes add some blueberries or raspberries on the biscuit base before the filling. You can decorate with fruit on top and some pouring cream if you like. Yum

Provided by aunty carol

Categories Cheesecake

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

170 g digestive biscuits
85 g unsalted butter
750 g ricotta cheese
250 g mascarpone cheese
110 g caster sugar
4 eggs, separated
150 ml double cream
2 lemons, rind of, grated
1 lemon, juice of
1/2 teaspoon vanilla extract

Steps:

To make the base, melt the butter, crush the biscuits and mix the two together. Place into a buttered 9"-10" springform tin, and place in fridge whilst making filling.
Whisk egg whites until stiff.
Mix the cheeses, sugar, cream, lemon zest, juice and vanilla xtract togther until smooth.
Fold in the whisked egg whites.
Pour mixture onto base and place in a preheated oven 180oc (160oc-fan oven) for 1 hour.
When cool decorate as you would like. Just enjoy!

Nutrition Facts : Calories 460.9, Fat 31.7, SaturatedFat 18.7, Cholesterol 202.6, Sodium 283.7, Carbohydrate 29.3, Sugar 14.4, Protein 15.7

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