Mascarpone & Ricotta Cheese Cake
1/4 cup almonds, ground
4 honey oatmeal breakfast bars (2 individual packages)
1 tablespoon butter, melted
1/2 tsp salt
2 tbsp sugar
2 tbsp flour
• 16oz whipped cream cheese, room temperature
• 8oz mascarpone cheese, room temperature
• 8oz ricotta cheese
• 1 1/4 cups sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 4 large eggs, room temperature
Heat Nutella w/ a little milk and drizzle over top
Cherry pie filling
Caramel sauce drizzled with shaved chocolate
Preheat oven to 325˚.
Grind oatmeal bars and almonds using food processor or a mortar and pestle. Add melted butter and salt and press into bottom of greased springform pan or deep dish pie pan. Bake for 10 minutes. Let cool. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)
Beat cream cheese, mascarpone cheese, ricotta cheese and sugar in a large bowl until smooth. Beat in lemon juice and vanilla. Add in eggs one at a time. Pour cheese mixture over crust in pan. Bake until the center of the cheesecake is wobbly when shaken, about 1hr and 5 mins. Let cool then refrigerate, preferably overnight.
The Mascarpone and ricotta cheese blend offers a very distinguished flavor! It's not overly sweet and that's what I like about this recipe.
Mascarpone & Ricotta Cheesecake
Thursday, August 2, 2012 - 6:41am