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.

Passionfruit Cheesecake (No-bake) - Little Sugar Snaps

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.
Prep Time 1 hour
Cook Time 1 hour 20 minutes
5 hours
Course Dessert
Cuisine Italian
Calories 200 kcal


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



  • 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


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


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.


  • 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

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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.


  • 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.


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


  • 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.


  • 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

Passion Fruit Cheesecake - Gimme That Flavor

  • 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

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  • 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.

As you savor the final bite of your Ricotta Mascarpone Cheesecake with Passionfruit Topping, relish the culmination of flavors, textures, and artistry. This dessert is more than just a treat; it’s a statement of your culinary prowess and a journey of taste and aesthetics. From the velvety cheesecake to the zesty passionfruit, every bite is a reminder of the pleasures of creation and sharing. Until your next culinary adventure, keep delighting in the magic of crafting unforgettable desserts.

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