Italian Mascarpone and Ricotta Cheesecake with Raspberry Almond Crust

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I have always seen so many beautiful cheesecakes topped with luscious, fresh berries that I finally decided to make one.  I came up with a new recipe for Italian Mascarpone and Ricotta Cheesecake with Raspberry Almond Crust

It really is stunning eye candy!

For this recipe, I decided to return to the origins of cheesecake.  Instead of using regular American cream cheese, I used Italian ricotta and mascarpone cheese.

As a result, you get a much lighter, creamier, less sweet cheesecake.  Very typical of all Italian desserts.

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What really makes sets this cheesecake apart from the regular, same-old, same-old cheesecake recipes, is that I decided to make a crust of raspberry flavor-coated almonds.

So delicious and so UNIQUE and unexpected!

Italian Mascarpone and Ricotta Cheesecake with Raspberry Almond Crust

4.96 from 21 reviews

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Ingredients

  

• ▢ For The Crust
• ▢ 1-5.5 ounce bag of raspberry-flavored almonds
• ▢ 8 full-length graham crackers
• ▢ 1 stick of butter, melted
• ▢ ½ cup granulated sugar
• ▢ For The Cheesecake
• ▢ 2 pounds 32 oz. Italian whole milk ricotta cheese
• ▢ 1 pound 16 oz. Italian mascarpone cheese
• ▢ 2 cups granulated sugar
• ▢ 6 large eggs
• ▢ 2 large egg yolks
• ▢ Juice of 2 lemons
• ▢ zest of 2 lemons
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1/8 th teaspoon sea salt
• ▢ Garnish And Decoration
• ▢ 4 cups fresh blueberries
• ▢ 4 cups fresh raspberries and/or strawberries
• ▢ Whipped cream

Instructions

 

• Preheat Oven to 325 degrees
• Arrange a rack in the oven to the lowest level away from the upper heat.
• Butter a 9-inch springform pan.
• Wrap the outside of the pan with two layers of aluminum foil . . . do not overlap the foil into the inside of the springform pan.
• To Make The Crust
• In a mini food processor, finely grind the raspberry-flavored almonds.
• Add the graham crackers and finely grind them in to blend.
• Add sugar.
• Add melted butter and blend well.
• Press the almond mixture onto the bottom of the buttered springform pan while pressing a slightly higher amount of almond crumb mixtures up along the sides of the pan.
• Bake in the oven for 15 minutes.
• Remove from the oven and set aside to cool.
• To Make The Cheese Filling
• In a large mixing bowl, using a hand-held mixer, blend the ricotta cheese, mascarpone cheese, and sugar together.
• Once mixed, add the eggs, one at a time, mixing after each egg is added.
• Add the egg yolks, one at a time, mixing after each egg yolk is added.
• Add the vanilla extract, lemon juice and lemon zest.
• Mix everything together for about 30 seconds.
• Pour the cheese mixture into the springform pan on top of the raspberry almond crust.
• Bake in a 325 degree (F) oven on the lowest rack for 1 hour and 45 minutes.
• Check to see if the top of the cheesecake begins to darken; if so, place a baking sheet on a rack above it to protect the cheesecake from the heat above.
• Check to see if the top of the cheesecake begins to darken; if so, place a baking sheet on a rack above it to protect the cheesecake from the heat above.
• Check, double-check, and check again if the cheesecake is done. If it is 'wiggly' or 'jiggly', I recommend baking it longer, even if the cheesecake cracks.
• Turn off the oven and allow the cheesecake to rest and cool for 1 hour with the oven door cracked slightly.
• Place in the refrigerator for a minimum of 3 hours; even better, allow the cake to chill overnight.
• Garnish with fresh raspberries, blueberries, or strawberries.
• Add or pass fresh whipped cream.

Did you make this recipe?Please leave a comment and send me a photo to share here on the blog! Or share it on Instagram @italianbellavita or use the hashtag #italianbellavita.

Italian Ricotta Mascarpone Cheesecake with Raspberry Almond Crust

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