Cheesecakes/ Desserts & Sweets

Italian Mascarpone & Ricotta Cheesecake

January 24, 2016 (Last Updated: July 10, 2017)

Make this Italian Mascarpone And Ricotta Cheesecake and enjoy it with a cup of coffee or tea! |

Ooops. Last time I told you I was going to get back to posting regularly but another month flew by like the blink of an eye. I am mostly spending my days with my now 3-month-old baby boy. Playing, laughing, walking in the park and of course feeding him. Oh, he loves that! But it’s time for mommy to get at least a little bit of the routine back. I know it will never be the same, but I am a strong believer that a baby doesn’t “end” your life. You can still do things, visit places, it just depends on your attitude. Giving a birth to a baby is the most beautiful thing that can happen in life. Now I am happier than ever and I still want to cook, travel, read books TOGETHER with my hubby and our little guy!

Make this Italian Mascarpone And Ricotta Cheesecake and enjoy it with a cup of coffee or tea! |

Last weekend we were visiting my hubby’s parents. I was helping my lovely mother-in-law (our relationship is perfect) out in the kitchen when I stumbled across five packages of mascarpone in the fridge. Maybe for your French, Italian or any other Western mum it’s an ordinary thing, but to find this Italian cheese at my mother-in-laws house was, let’s say, a little bit unexpected. She cooks only local traditional Lithuanian foods and no, they don’t use mascarpone.

It appeared that she saw a huge discount at the supermarket and decided to grab the offer without even knowing what she is buying. Hilarious! “It will go well with bread,” she said to me. “Your father-in-law slathered this Italian thing on bread yesterday and ate a whole package,” she added. Aren’t they cute? After my little snobbish explanation, that mascarpone is mostly used in desserts or in combination with other products, she graciously offered me to take the remaining packages and use for its intended purpose. I am pretty sure they would easily eat all those packages with bread alone, but after my lecture they wanted me to take it, so I couldn’t refuse it.

Make this Italian Mascarpone And Ricotta Cheesecake and enjoy it with a cup of coffee or tea! |

That’s how this Italian mascarpone & ricotta cheesecake was born. I’ve browsed through the Italian blogs I am following and came across the amazing recipe on La Ricetta Della Felicita blog. This blog is in Italian but thank to Google translate I am able to understand the most important things. Friendly advice – if you want to find some authentic recipes you gotta read local blogs!

What can I say? Sweet soft crust + Italian-style cheesecake filling made of the mascarpone and ricotta + chocolate = sweet tooth heaven! It goes so well with a cup of tea or coffee, you can’t even imagine. 24 hours. That’s the time two people needed to make this cheesecake disappear. Scary? It was so good we weren’t able to control ourselves. Sorry. Try it and we will see how much time you will wait before polishing it off!

Italian Ricotta & Mascarpone Cheesecake

Italian Mascarpone & Ricotta Cheesecake

Print Pin Rate
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 8


For the filling:

  • 1 cup ricotta cheese , at room temperature
  • 1 cup mascarpone cheese , at room temperature
  • 3/4 cup sugar
  • 1 tablespoon cornstarch or potato starch
  • 2 egg yolks
  • 3.5 oz. (100g) dark chocolate chips or chopped chocolate

For the Crust:

  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • zest from 1 lemon
  • 1 cup plain yogurt
  • 1 egg
  • 1 cup + 3 tablespoons unsalted butter , melted


  • Preheat the oven to 350F.
  • Using an electric mixer on low speed, beat ricotta, mascarpone, sugar and cornstarch just until smooth. Do not over beat.
  • Add the egg yolks one at a time beating until each yolk is combined. Stir in chocolate pieces. Set aside.
  • In a mixing bowl, combine together flour, sugar, baking powder and zest. Stir in the egg, yogurt, and melted butter until everything comes together. The dough should be very soft but not sticky. Reserve 1/4 of dough to make lattice top. Set aside.
  • Place the remaining dough into the 8-inch springform pan; now using your fingers press the dough to cover the base of the pan and shape the edges up the sides (about 1.5-inch). Pour the cheesecake batter into the springform pan and level the top with a spatula or the back of a spoon. Use the remaining dough to make a lattice top crust.
  • Bake in the oven for 45-50 minutes until the top is lightly golden. Turn off the oven and let cool to room temperature.
  • Refrigerate for several hours before serving.
  • Optional: dust top with powdered sugar before serving.



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