Blueberry Ricotta and Mascarpone Cheesecake


8 serves
1 hour 30 minutes


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.




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


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
Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!