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whole Italian ricotta-mascarpone cheesecake with one slice removed

Mascarpone Ricotta Cheesecake

This Italian-style cheesecake blends whole-milk ricotta and mascarpone for a light, silky filling. Whipped egg whites keep it airy, while a simple graham or Oro Saiwa crust adds crunch. It bakes low and slow for a smooth, crack-free finish.
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Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 7 hours 55 minutes
Servings: 8 people
Course: Dessert
Cuisine: Italian, Italian-American
Calories: 320
Ingredients Method Notes

Ingredients
  

Crust
  • 200 g graham cracker crumbs or Oro Saiwa cookie crumbs about 2 cups
  • 30 g sugar
  • 110 g unsalted butter melted
Filling
  • 250 g whole-milk ricotta drained if very wet
  • 250 g mascarpone cheese
  • 100 g sugar
  • 1 tbsp cornstarch or potato starch
  • 1 tsp vanilla extract
  • 3 large eggs separated
  • Pinch of salt

Method
 

Prepare the crust
  1. Preheat oven to 350°F (175°C).
  2. Line the bottom of a 9-inch springform pan with parchment.
  3. Pulse crumbs and sugar in a food processor.
  4. Add melted butter and mix until the crumbs hold together when pressed.
  5. Press mixture firmly into the bottom and about 1 inch up the sides of the pan.
  6. Bake for 8–10 minutes, then remove from the oven.
  7. Reduce oven temperature to 300°F (150°C).
Make the filling
  1. In a clean bowl, whip egg whites + pinch of salt to stiff, glossy peaks. Set aside.
  2. In another bowl, mix ricotta, mascarpone, sugar, and starch until smooth.
  3. Add egg yolks one at a time, then stir in vanilla.
  4. Gently fold the whipped whites into the cheese mixture, keeping as much air as possible.
Bake the cheesecake
  1. Pour the batter into the crust and smooth the top.
  2. Bake at 300°F for about 90 minutes, until edges are set and the center has a slight wobble.
  3. Turn the oven off, crack the door open, and let the cheesecake cool inside for 20–30 minutes.
Chill
  1. Cool to room temperature.
  2. Cover and chill for at least 6 hours, or preferably overnight, for clean slices.
Serve
  1. Slice with a warm, clean knife.
  2. Serve plain or with fresh strawberries or lightly whipped cream.

Notes

  • Bring cheeses and eggs to room temperature—this keeps the filling smooth instead of grainy.
  • If your ricotta looks wet, drain it for 20–30 minutes.
  • A pan of hot water on the rack below (not a full water bath) helps prevent cracks.
  • Slight wobble in the center means the cake is perfect. It sets fully once chilled.