Adapted from Italian Mascarpone and Ricotta Cheesecake.
Crust
1 package Maria cookies
1/2 cup almond flour (in freezer, top shelf)
1/2 cup butter, melted
1 tablespoon sugar
1 tablespoon flour
Filling
8 oz cream cheese, room temperature
8 oz mascarpone cheese, room temperature
16 oz ricotta cheese, room temperature
3/4 cup sugar plus (reduced from 1 cup; 1/3 or 1/2 cup was not enough
1 teaspoon salt
3 tablespoons yellow lemon juice
1 teaspoon vanilla paste or vanilla extract
4 large eggs, room temperature
Topping
Fresh strawberries, blueberries, raspberries and blackberries
Instructions:
1. Preheat oven to 325˚F.
2. Crust: In food processor grind Maria cookies. Add almond flour and pulse to blend. Pour mix into a springform pan and remove any large cookie pieces. Add melted butter, mix well and press into bottom. Bake for 10 minutes at 325˚. Let cool. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)
3. Filling: Beat cream cheese, mascarpone cheese, ricotta cheese and sugar in a large bowl until smooth. Beat in lemon juice, vanilla and salt. Mix in eggs one at a time. Pour cheesecake mixture into springform pan over the crust layer.
4. Bake at 325˚ until the center of the cheesecake is wobbly when shaken, about 1hr and 5 mins. Let cool then refrigerate, preferably overnight.
5. Serve accompanied with fresh berries.
Notes:
4/16/17 - Used two 6-in round baking pans. Baked for 1:40 at 335 degrees. Forgot to add sugar and flour to the crust. Used 1/2 cup of mix of Maria cookier and almond flour for the crust.
Crust
1 package Maria cookies
1/2 cup almond flour (in freezer, top shelf)
1/2 cup butter, melted
1 tablespoon sugar
1 tablespoon flour
Filling
8 oz cream cheese, room temperature
8 oz mascarpone cheese, room temperature
16 oz ricotta cheese, room temperature
3/4 cup sugar plus (reduced from 1 cup; 1/3 or 1/2 cup was not enough
1 teaspoon salt
3 tablespoons yellow lemon juice
1 teaspoon vanilla paste or vanilla extract
4 large eggs, room temperature
Topping
Fresh strawberries, blueberries, raspberries and blackberries
Instructions:
1. Preheat oven to 325˚F.
2. Crust: In food processor grind Maria cookies. Add almond flour and pulse to blend. Pour mix into a springform pan and remove any large cookie pieces. Add melted butter, mix well and press into bottom. Bake for 10 minutes at 325˚. Let cool. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)
3. Filling: Beat cream cheese, mascarpone cheese, ricotta cheese and sugar in a large bowl until smooth. Beat in lemon juice, vanilla and salt. Mix in eggs one at a time. Pour cheesecake mixture into springform pan over the crust layer.
4. Bake at 325˚ until the center of the cheesecake is wobbly when shaken, about 1hr and 5 mins. Let cool then refrigerate, preferably overnight.
5. Serve accompanied with fresh berries.
Notes:
4/16/17 - Used two 6-in round baking pans. Baked for 1:40 at 335 degrees. Forgot to add sugar and flour to the crust. Used 1/2 cup of mix of Maria cookier and almond flour for the crust.
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