Refrigerate and decorate
Refrigerate and decorate

RICOTTA AND MASCARPONE CHEESECAKE RECIPE

Try this easy-to-make-at-home recipe for a creamy cheesecake with a Biscoff biscuit base, delicately flavoured with vanilla and lemon, and topped with fresh raspberries for a delightful finish.

Cheesecake ingredients:

  1. Biscoff biscuits – 200g, crushed (for the base)
  2. Butter – 75g, melted (to bind the base)
  3. Fondant icing sugar – 100g (for sweetness)
  4. Vanilla extract – 1 tsp (for flavour)
  5. Double cream – 100ml, cold (for a rich texture)
  6. Ricotta cheese – 250g (for creaminess and flavour)
  7. Mascarpone cheese – 250g (for a smooth texture)
  8. Sour cream (Smetana) – 50g (for a slight tang)
  9. Lemon – zest of 1 and juice of ½ (for freshness)
  10. Fresh raspberries – 150g (for decoration)
Cheesecake ingredients

Method

 

Step 1: Prepare the base

  1. Crush the Biscoff biscuits – Use a food processor to blend the biscuits until they are finely ground.
  2. Add melted butter – Pour the melted butter into the crushed biscuits and mix until the texture resembles wet sand.
  3. Press into the tin – Press the mixture into the base of a springform tin to form an even layer. Refrigerate to set.
Crush the Biscoff biscuits
Add melted butter
Press into the tin

 

Step 2: Prepare the cheesecake filling

  1. Combine cheeses – In a large bowl, combine the ricotta cheese, mascarpone cheese, and double cream.
  2. Add sour cream and vanilla – Add a spoonful of sour cream (Smetana) and a dash of vanilla extract.
  3. Sweeten – Add icing sugar to taste, mixing well until fully incorporated.
  4. Add lemon zest and juice – Grate some lemon zest and add a small amount of lemon juice for a fresh note.
Combine cheeses and add sour cream
Sweeten
Pour filling onto the base

 

Step 3: Assemble and chill

  1. Pour filling onto the base – Spread the cheese mixture over the chilled base in an even layer.
  2. Refrigerate – Chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight to set fully.

To serve

  1. Decorate with raspberries – Arrange fresh raspberries on top of the cheesecake just before serving for a burst of colour and flavour.
  2. Slice and enjoy your homemade cheesecake.
Refrigerate and decorate

 

Tips:

  • If you don’t like ricotta or mascarpone, simply substitute with any cream cheese.
  • If lemon zest and juice aren’t to your taste, replace them with passion fruit for a different flavour twist.

 

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