Mascarpone & Ricotta Cheese Cake

7 steps · 45 min total

1. 01

   Make the Crust

   Preheat your oven to 325 °F. Grind the 1 1/2 cups graham crackers and 1/4 cup almonds in a food processor until they're fine crumbs, or use a mortar and pestle if you prefer.

   Stir in the 1 tablespoon melted butter and 1/2 teaspoon salt, then press the mixture firmly into the bottom of a greased springform pan or deep-dish pie pan.

2. 02

   Bake the Crust

   Bake the crust for 10 minutes.
3. 03

   Prepare Filling

   While the crust is still warm, mix the 2 tablespoons sugar and 2 tablespoons flour together, then sprinkle this over the top of the crust. This layer helps prevent the crust from getting soggy once the filling is added.

   In a large bowl, beat the 16 oz whipped cream cheese, 8 oz mascarpone, 8 oz ricotta, and 1 1/4 cups sugar until the mixture is smooth and lump-free. Beat in the 1 tablespoon lemon juice and 1 teaspoon vanilla extract.

4. 04

   Add Eggs

   Add the 4 large eggs to the cheese mixture one at a time, beating just until each is incorporated before adding the next. Don't overmix here.
5. 05

   Pour Filling

   Carefully pour the cheese mixture over the prepared crust in the pan.
6. 06

   Bake Cheesecake

   Bake until the center of the cheesecake is wobbly when shaken but the edges are set, about 1 hour and 5 minutes.
7. 07

   Cool and Chill

   Let the cheesecake cool completely at room temperature, then transfer it to the refrigerator. For the best texture, chill it, preferably overnight, before serving.