Blood Orange Ricotta & Mascarpone Cheesecake
Ingredients
Crust
-
12
pieces
lemon creme cookies or traditional graham cracker crust
-
½
stick
butter, melted
Cheesecake
-
16
oz
ricotta cheese
-
16
oz
mascarpone
-
8
oz
Greek yogurt
-
1
cup
sugar
-
6
large
eggs
-
2
tablespoons
flour
-
1
piece
grated peel of lemon or lime
-
½
piece
juice from lemon or lime
-
1
tablespoon
vanilla
-
½
teaspoon
salt
Topping
-
3
pieces
blood oranges, skin removed and sliced
-
2
tablespoons
orange marmalade or peach/apricot preserves
Instructions
- Preheat the oven to 375°F.
- For the crust, pulse the cookies in a food processor until smooth, then combine with melted butter.
- Press the crust mixture into the bottom and partway up the sides of a prepared springform pan.
- Bake the crust for 7-10 minutes and allow it to cool.
- For the cheesecake, blend ricotta, mascarpone, and Greek yogurt until smooth.
- Add eggs one at a time, blending well after each addition.
- Mix in sugar, flour, salt, lemon peel, lemon juice, and vanilla until creamy.
- Pour the cheesecake mixture into the prepared crust and bake for 50-60 minutes until set in the middle.
- If desired, cover with foil for half the baking time to prevent browning.
- Remove from the oven and allow to cool.
- For the topping, liquify the orange marmalade over low heat.
- After the cheesecake cools, place orange slices on top and brush with marmalade for a glaze.
- Refrigerate overnight for best results before serving.
Nutrition Facts (estimated)
Servings
12
Calories
410
Total fat
26g
Total carbohydrates
29g
Total protein
12g
Sodium
242mg
Cholesterol
141mg
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