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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
Ingredients Equipment Method Video Notes

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

Equipment

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

Method
 

Make the base
  1. Cream the butter and sugar together until smooth. 
  2. Add vanilla, salt and egg yolk. Mix well.
  3. Fold in the flour until just combined. Refrigerate for 30 minutes
  4. Preheat oven to 190 C.
  5. After 30 minutes, press the chilled dough into a parchment lined springform pan evenly on the bottom and about 2 inches up the sides. 
  6.  Line the inside of the pan with aluminium foil and pour baking weights or dry rice into it.
  7. Bake for 25 minutes. 
  8. Then remove the alumium foil and baking weights and bake for another 25 minutes until the base is golden. 
  9. Let cool completely
Make the filling
  1. Preheat oven to 175 C.
  2. Whip egg whites until stiff.
  3.  In a separate bowl, beat ricotta, mascarpone, cornstarch, salt and sugar for about 15 to 20 seconds until mixture becomes fairly creamy. 
  4.  Add egg yolks and vanilla and beat for another 15 seconds until smooth. 
  5. Fold in the whipped egg whites using a spatula, without deflating too much of the air whipped into the egg whites
  6. Pour the filling into the cooled base.
  7. Line springform pan’s exterior with aluminium foil and place in a deep roasting pan.
  8. Pour hot water into the roasting pan.
  9. urn heat down to 150 C and place the water bath setup in the oven.
  10. Bake for 1 hour and 20 minutes or until the top is slightly browned.*
  11. Turn off the oven and crack the door open slightly.
  12. Cool the cheesecake inside the oven for about 30 minutes and then take it out.
  13.  Let cool completely before refrigerating uncovered for at least 5 hours.
Make the topping
  1. Heat water and jam in a small pan until jam melts and mixes with the water.
  2. Don’t let the mixture boil.
  3. Let cool slightly
  4. Pour warm topping over the cheesecake and let cool completely. 
  5.  The jam will thicken as it cools down.
  6. 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.