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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
Cook Time 1 hour 20 minutes
5 hours
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.

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