Home-baked Cheesecake Challenge: Flavour #19 Italian Cheesecake (torta de ricotta y mascarpone)

I have tried mascarpone in my Avocado cheesecake recipe, this time I tried a combination of Italian cheese – Ricotta and Mascarpone. This is so deliciously light, fluffy and soft. Ladies, say hello to my  Cheesecake # 19 Italian Cheesecake

There are a lot of recipes of Italian cheesecake but i simply like to follow something easy to make. I found the blog of susan @stickygoeycreamychew.com,  it’s  a bit sweet but  yummy! If ever I will make this one again, I’ll reduce the sugar content. I also tried doing some sugar art, failed at the first attempt but a little success on second attempt.

Italian Cheesecake

Ingredients:

Crust:

1 pkg light crushed digestive biscuits

1 tbsp melted butter

Cheesecake filling:

250 g Ricotta cheese

250 g Mascarpone cheese

1 1/2 cup granulated sugar

1/4 cup heavy cream

6 large eggs

2 egg yolks

2 tbsp orange zest

2 tsp vanilla powder

1 tbsp rose water

Topping:

caramelised sugar art

sugar powder for dusting

flower wafer

Pre heat oven Gas mark #3

Crushed digestive biscuit, add melted butter, mix thoroughly and press onto the springform pan

Beat ricotta cheese, mascarpone cheese and sugar together. Add the eggs one at a time, vanilla powder,orange, zest,rose water and cream, mix until completely homogenised

Pour batter into the prepared springform pan and bake for 1 1/2 hour. Turn off the oven and let the cake rest inside the oven for another 30 minutes, then remove and let it cool for another hour and chill overnight before decorating.

Serving suggestions:

Ladies, it is advisable to share this cheesecake to your friends, otherwise 10,000 steps in one day is a must 🙂 good luck !

Cheers,

Jamilamimi