Divine Delight: Crafting the Perfect Ricotta Mascarpone Cheesecake

Step into a realm of culinary enchantment with our Ricotta Mascarpone Cheesecake. Infused with the rich elegance of mascarpone and the creaminess of ricotta, crowned with a luscious passionfruit topping, this dessert is a masterpiece of flavor, texture, and pure indulgence.

Ricotta Mascarpone Cheesecake with Passionfruit Topping

Ricotta Mascarpone Cheesecake with Passionfruit Topping is a culinary masterpiece that embodies sophistication and indulgence. The harmony of flavors, the silken texture, and the vibrant passionfruit swirl create a dessert that's not only a feast for the taste buds but also a visual delight. Prepare to be transported to a world of luxurious sweetness with every heavenly bite.

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Prep Time 1 hour hr

Cook Time 1 hour hr 20 minutes mins

5 hours hrs

Course Dessert

Cuisine Italian

Calories 200 kcal

Equipment

• 1 pan
• 1 stove
• 1 bowl
• 1 oven
• 1 whipping machine
• 1 fridge

Ingredients

  

Crust

• 100 gam unsalted butter, cold but softened
• 170 gam all purpose flour
• 1 egg yolk
• 45 gam  powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla extract

Cheesecake Filling

• 165 gam ricotta
• 165 gam mascarpone
• 2 egg yolks
• 2 egg whites
• 2/3 tbsp cornstarch
• 1 tsp vanilla
• 1/2 tsp salt

Topping

• 1/4 cup passion fruit jam
• 1 tbsp water

Instructions

 

Make the base

• Cream the butter and sugar together until smooth. 
• Add vanilla, salt and egg yolk. Mix well.
• Fold in the flour until just combined. Refrigerate for 30 minutes
• Preheat oven to 190 C.
• After 30 minutes, press the chilled dough into a parchment lined springform pan evenly on the bottom and about 2 inches up the sides. 
•  Line the inside of the pan with aluminium foil and pour baking weights or dry rice into it.
• Bake for 25 minutes. 
• Then remove the alumium foil and baking weights and bake for another 25 minutes until the base is golden. 
• Let cool completely

Make the filling

• Preheat oven to 175 C.
• Whip egg whites until stiff.
•  In a separate bowl, beat ricotta, mascarpone, cornstarch, salt and sugar for about 15 to 20 seconds until mixture becomes fairly creamy. 
•  Add egg yolks and vanilla and beat for another 15 seconds until smooth. 
• Fold in the whipped egg whites using a spatula, without deflating too much of the air whipped into the egg whites
• Pour the filling into the cooled base.
• Line springform pan’s exterior with aluminium foil and place in a deep roasting pan.
• Pour hot water into the roasting pan.
• urn heat down to 150 C and place the water bath setup in the oven.
• Bake for 1 hour and 20 minutes or until the top is slightly browned.*
• Turn off the oven and crack the door open slightly.
• Cool the cheesecake inside the oven for about 30 minutes and then take it out.
•  Let cool completely before refrigerating uncovered for at least 5 hours.

Make the topping

• Heat water and jam in a small pan until jam melts and mixes with the water.
• Don’t let the mixture boil.
• Let cool slightly
• Pour warm topping over the cheesecake and let cool completely. 
•  The jam will thicken as it cools down.
• Cut into slices and serve.

Video

https://www.youtube.com/watch?v=GsM7D75zNqk

Notes

• The combination of ricotta and mascarpone results in a silky, creamy texture that's both luxurious and decadent.
• The tangy and tropical notes of passionfruit add a refreshing contrast to the richness of the cheesecake.
• A buttery graham cracker crust provides the perfect base for the velvety cheesecake filling.

Keyword Dessert

Nutritional ingredients of Ricotta Mascarpone Cheesecake

Calories and Macronutrients:

• The calorie content of a slice varies based on portion size and ingredients used.
• The cheesecake contains a balance of macronutrients, including carbohydrates from the crust and sugars, proteins from the cheeses, and fats from the creamy filling and crust.

Protein:

• The combination of ricotta and mascarpone contributes to the protein content of the cheesecake.
• Protein is essential for tissue repair, muscle growth, and overall body functions.

Fats:

• Mascarpone and cream cheese contribute to the fats in the cheesecake.
• Fats provide concentrated energy and contribute to the dessert’s creamy texture.

Carbohydrates:

• The crust and sweeteners contribute to the carbohydrate content.
• Carbohydrates provide energy for daily activities and brain function.

Vitamins and Minerals:

• The cheesecake contains small amounts of vitamins like A and D from the dairy products.
• Minerals like calcium, which supports bone health, and phosphorus, which aids in energy metabolism, are present.

Dietary Fiber:

• The crust may contain dietary fiber if whole-grain or fiber-rich ingredients are used.
• Dietary fiber supports digestion, helps maintain healthy cholesterol levels, and provides a feeling of fullness.

Antioxidants:

• If using fresh fruit like passionfruit, the dessert may provide antioxidants like vitamin C and other phytochemicals that help protect cells from oxidative stress.

Added Sugars:

• Sweeteners used in the crust and topping contribute to the dessert’s overall sugar content.
• Monitoring sugar intake is important for managing blood sugar levels and overall health.

Tips and tricks

• Quality Ingredients Matter: Choose high-quality ricotta and mascarpone cheeses for the richest and creamiest texture. Opt for fresh, ripe passionfruit for the topping to ensure a burst of authentic tropical flavor.
• Room Temperature Cheeses: Allow the ricotta and mascarpone to come to room temperature before using. This helps in achieving a smoother and more homogeneous mixture.
• Gradual Mixing: When combining the cheeses, mix them at a low speed. Overmixing can introduce excess air and lead to cracks in the cheesecake.
• Water Bath Technique: Bake the cheesecake in a water bath to ensure even and gentle heat distribution. This helps prevent cracks on the surface.
• Prevent Over-Baking: The cheesecake should have a slight wobble in the center when you take it out of the oven. It will continue to set as it cools.
• Patience in Cooling: Cool the cheesecake slowly to room temperature before refrigerating. This helps prevent cracks caused by sudden temperature changes.

FAQs of Ricotta Mascarpone Cheesecake

• Can I use store-bought ricotta and mascarpone? Absolutely. While homemade versions add a personal touch, high-quality store-bought ricotta and mascarpone can yield equally delightful results.
• How do I prevent cracks on the cheesecake’s surface? To prevent cracks, ensure the cheesecake bakes in a water bath and avoid overmixing the batter. Cooling the cheesecake gradually also helps minimize cracks.
• Can I use a different fruit topping? Certainly! While passionfruit offers a unique tangy-sweet balance, you can explore other fruit toppings like berries, citrus curds, or even caramelized figs.
• Can I make the cheesecake in advance? Absolutely. The cheesecake can be prepared a day or two before serving. Keep it refrigerated until ready to garnish and serve.
• How do I store leftovers? Store leftover cheesecake slices in an airtight container in the refrigerator. For longer storage, you can freeze slices individually, wrapped tightly in plastic wrap and aluminum foil.