Recipes

Blueberry Ricotta and Mascarpone Cheesecake

Details

time
8 serves
time
1 hour 30 minutes

Notes

For a cheesecake that is lighter in texture than traditional cheesecake made with cream cheese, and just as easy to make, try this recipe! We’ve swapped Ricotta for cream cheese, which has 1/3 the fat, and double the protein per 100g.

*Allow for 2 hours’ chill time after baking.

Share

facebook twitter pinterest

Print

print

Ingredients

300g Traditional Ricotta
250g Mascarpone
260g digestive biscuits
80g butter
2/3 cup caster sugar
1 tspn vanilla essence
3 eggs
250g blueberries

Preparation

1 Line a 22cm springform tin. Preheat the oven to 160C.
2 Process the biscuits until the mixture resembles fine breadcrumbs. Add butter and process until combined. Place mixture into the tin and press down with the back of a spoon. Refrigerate while you make the filling.
3 To make the filling, use an electric mixer to beat the Ricotta, Mascarpone and sugar until smooth. Add vanilla essence. Now add eggs, one at a time, beating until combined. Pour the mixture into the tin and add the blueberries, pressing some into the mixture for an even distribution.
4 Bake for one hour or until set. Cool in the oven with the door ajar.
5 Cover and refrigerate for 2 hours or until cold.

Related Products

Similar Recipes

Digital Recipe Book

DIGITAL DOWNLOAD
FREE 35 YEAR COOKBOOK

Let’s celebrate 35 years of La Casa Del Formaggio together!

So much has changed over the last 35 years, but one thing that will always remain the same, is our uncompromising commitment to quality.

This cookbook has been designed to share and celebrate the special moments with family and friends. Explore new and traditional ways to use our fresh cheese with recipes like the Fettucine alla Sorrentina and our cheesy Mozzarella Arancini Balls. In traditional Italian style, bring everyone together for a coffee and cake – the Tiramisu is always a classic in our house.

Enjoy our family tradition, from our home to yours since 1988.
Cookbook