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Italian Cheesecake with Ricotta and Mascarpone
Far from its American counterpart, Italian cheesecake embodies a distinct character that comes from Italy's rich history and passionate devotion to gastronomy.Unlike the dense and heavy New York cheesecake, the Italian version is light, delicate and melt-in-your-mouth delicious.There are endless variations in Italy, depending on the ingredients used for the filling. Our version of cheesecake is baked and made with mascarpone and ricotta. It's because of the use of these ingredients that we call this dessert "Cheesecake all'Italiana".
Ingredients
For the Crust
- 250 g cookies ~½ pound, dry like Digestives cookies
- 120 g unsalted butter ~1 stick
For the Filling
- 250 g mascarpone cheese 1 cup
- 250 g ricotta cheese 1 cup, whole milk
- 25 g cornstarch 1 tablespoon
- 100 ml heavy cream ~½ cup
- 100 g granulated sugar ½ cup
- 3 eggs
- 1 lemon organic
For the Topping
- 150 g cherry jam ~½ cup
- 20 cherries pitted
- powdered sugar for decoration
Instructions
MAKE THE CRUST
- Put the cookies in a blender and blend until they are reduced to a powder. If you do not have a blender, you can do this manually by placing the cookies in a bag and crushing them with a rolling pin.
- Melt the butter in a double boiler.
- Place the crushed cookies in a bowl and add the melted butter, then mix vigorously until completely combined.
- Line the bottom and sides of an 20 cm (8 inch) diameter cake pan with baking paper.
- Pour the butter and cookie mixture into the pan, using a spoon to spread it evenly on the bottom and sides. Press well and refrigerate.
MAKE THE FILLING
- In a large bowl, beat the whole eggs and sugar with an electric whisk.
- Add the mascarpone and ricotta cheeses and continue to mix.
- Add the heavy whipping cream, the juice of half a lemon and a tablespoon of cornstarch.
- Grate some lemon zest if you like. Mix everything together evenly.
- Pour the resulting mixture into the cookie and butter crust. Level the cake pan and tap it lightly on the table to release any air bubbles and even it out.
THE BAKING
- Transfer to a preheated oven at 160°C (320°F) and bake for 1 hour and 15 minutes. Check that the cake is done by inserting a toothpick into the center of the cake and seeing if it comes out dry.
- Remove from the oven and cool at room temperature and then in the refrigerator for at least 3 hours (or overnight). While cooling, small cracks may form on the surface and the cake may sag slightly in the center, but this is perfectly normal.
- When the ricotta and mascarpone cheesecake is completely cooled, you can remove it from the cake pan, transfer it to a serving platter, and start thinking about toppings and final decorations.
THE TOPPING
- Stone the cherries using a Cherry pitter tool and set aside.
- Spread a layer of cherry jam over the top of the cheesecake. Be sure to spread the jam evenly. Just a thin layer is enough. Don't overdo it or it may be cloying.
- Place the pited cherries on top of the jam, which will act as a glue. You can fill the entire surface or leave gaps. The cherries can be arranged randomly or according to a pattern. In short, use your imagination to decorate!
- Finally, dust with a very small amount of icing sugar and enjoy!
Notes
NOTE: These are the doses for a springform pan of 20 cm (8 inch) in diameter
Nutrition
Serving: 100gCalories: 878kcalCarbohydrates: 73gProtein: 14gFat: 60gSaturated Fat: 33gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 207mgSodium: 252mgPotassium: 235mgFiber: 2gSugar: 42gVitamin A: 1691IUVitamin C: 14mgCalcium: 192mgIron: 2mg
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