Cheesecake with mascarpone and ricotta on cream
8 servings
80 minutes
Cheesecake with mascarpone and ricotta on cream is a delicate and airy dessert from European cuisine. Its velvety texture and harmonious combination of mascarpone, ricotta, and cream create a rich yet light flavor with subtle creamy notes. This cheesecake is made with a crumbly base that provides a pleasant contrast – a crunchy bottom and a soft center. Baking in a water bath helps maintain the creamy consistency, while cooling reveals its flavor in full. The cheesecake is perfect for an elegant finish to dinner or a cozy tea time. Delicious on its own, it also pairs wonderfully with berry or caramel sauces, adding new dimensions to its aroma.
1
Preheat the oven to 180 degrees.
2
Place the sand dough in the mold and press it down well (my mold is 20 cm), prick it with a fork several times and bake in the oven for 15 minutes. Remove and cool.
- Shortcrust pastry: 250 g
3
Wrap the bottom and sides of the mold tightly with foil.
4
While the cake is baking, we prepare the cream: mix ricotta, mascarpone, cream, and sugar with a whisk until smooth, trying not to whip too quickly to avoid excess bubbles. Add the eggs one at a time, mixing well each time.
- Ricotta cheese: 250 g
- Mascarpone cheese: 250 g
- Cream 33%: 250 ml
- Sugar: 150 g
- Chicken egg: 3 pieces
5
Pour the cream over the cooled cake and tap the mold on the table a couple of times to release any excess air.
- Cream 33%: 250 ml
6
Place the foil-wrapped form with the future cheesecake in a larger form, fill the larger form with boiling water up to about 3 cm, and bake in the oven at 180 degrees for 1 hour and 20 minutes.
7
You can vary the time, just look at it, lightly touch the form; if the center is 'quivering' and the top is a beautiful golden color, then it can be taken out. It can be cooled in the oven and then placed in the refrigerator for 12 hours.
8
It's easy to remove from the mold if you run a knife between the cheese and the mold while the cheesecake is still hot.