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Italian Ricotta Mascarpone 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.

Italian Ricotta and Mascsarpone Cheesecake with Raspberry Almond Crust

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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

Italian Ricotta and Mascsarpone Cheesecake with Raspberry Almond Crust

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
  • 1/8th teaspoon sea salt
  • Garnish And Decoration
  • 4 cups fresh blueberries
  • 4 cups fresh raspberries and/or strawberries
  • Whipped cream

Instructions

  1. Preheat Oven to 325 degrees
  2. Arrange a rack in the oven to the lowest level away from the upper heat.
  3. Butter a 9-inch springform pan.
  4. Wrap the outside of the pan with two layers of aluminum foil . . . do not overlap the foil into the inside of the springform pan.
  5. To Make The Crust
  6. In a mini food processor, finely grind the raspberry-flavored almonds.
  7. Add the graham crackers and finely grind them in to blend.
  8. Add sugar.
  9. Add melted butter and blend well.
  10. 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.
  11. Bake in the oven for 15 minutes.
  12. Remove from the oven and set aside to cool.
  13. To Make The Cheese Filling
  14. In a large mixing bowl, using a hand-held mixer, blend the ricotta cheese, mascarpone cheese, and sugar together.
  15. Once mixed, add the eggs, one at a time, mixing after each egg is added.
  16. Add the egg yolks, one at a time, mixing after each egg yolk is added.
  17. Add the vanilla extract, lemon juice and lemon zest.
  18. Mix everything together for about 30 seconds.
  19. Pour the cheese mixture into the springform pan on top of the raspberry almond crust.
  20. Bake in a 325 degree (F) oven on the lowest rack for 1 hour and 45 minutes.
  21. 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.
  22. 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.
  23. 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.
  24. Turn off the oven and allow the cheesecake to rest and cool for 1 hour with the oven door cracked slightly.
  25. Place in the refrigerator for a minimum of 3 hours; even better, allow the cake to chill overnight.
  26. Garnish with fresh raspberries, blueberries, or strawberries.
  27. Add or pass fresh whipped cream.
© Roz
Italian Ricotta Mascarpone Cheesecake with Raspberry Almond Crust

Italian Ricotta Mascarpone Cheesecake with Raspberry Almond Crust

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