Baked Ricotta and Marscarpone Cheesecake

August 24, 2012 — 3 Comments

I was looking for something to eat in my freezer this week and discovered a bag containing a botched attempt at almond biscuits…250 grams worth to be precise

It also happened to be a good friend’s birthday so I made the only logical conclusion in such a scenario – baked ricotta and marscarpone cheesecake!

As far as cheesecake’s go, I consider this to be a fairly savoury one, but it does get better with age

Next time I make it I’ll experiment with some golden syrup and perhaps some coconut in the base and I reckon a super-concentrated, super-tart, and super-sweet berry reduction would go really well with this too…in the interests of furthering the world’s knowledge



250g biscuits (arrowroots, almond, ginger etc)

50g castor sugar

115g unsalted butter (melted)


500g ricotta (room temp)

250g marscarpone (room temp)

5x eggs and 1x yolk (room temp)

200g castor sugar

3x tbs plain flour

1/3 cup thickened cream

1x vanilla pod or tsp vanilla extract

1x tbs lemon zest

Juice from half a lemon


1x cup sour cream

30g castor sugar

1/2 vanilla pod or tsp vanilla extract

You don’t necessarily need this but I think it adds a lot – if you’re a perfectionist this can cover over any cracks that might appear on the surface



Grease 23cm springform pan (turn the base upside down so lip is facing downwards)

Blitz biscuits into crumbs

Combine sugar

Combine melted butter

Press combination evenly into the bottom, cover and refrigerate for at least 30 mins (You can do this the night before)


Preheat oven to 175 degrees (350F)

In a mixer combine cheese, sugar, and flour until smooth – shouldn’t take too long if at room temp

Add eggs separately

Add cream, lemon zest, juice, and vanilla

Don’t over beat (medium speed) but make sure is all combined

Pour filling into the pan (if need be re-grease sides)

Place on a baking tray in the centre of the over and bake for 15 mins (more than likely will have spillage)

Lower temperature to 120 degrees (250F) and bake for a further 1 and a half hours – when ready will still be a little wet in the centre

Place on a wire rack


Combine the ingredients in a small bowl

Spread over the centre of the cheesecake, leaving about a centimetre edge

Bake for another 15 minutes

Place back on a wire rack

Run a knife or spatula around the edge to loosen the cake (wet first in warm water and press against the metal not the cake)

Allow to cool completely then cover and refrigerate for at least a day

Total time: 2 hours


3 responses to Baked Ricotta and Marscarpone Cheesecake


    You are invited to submit this post to the weekly magazine BBOOKS
    This week’s theme is “Continental Food”
    Send me the link to it with a short bio of yours to before Aug, 30th


    It was a pleasure going through your entire blog so far and I love the photos too. Fae. 😉

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