Recipes from Italy · by Silvana Nava★ 5.0 (2)
Italian Cheesecake with Ricotta and Mascarpone
NUTRITION · PER SERVING330M COOK
CAL 42%·PRO 25%
CARBS 69G33% OF CAL
1G FIBER42G SUGAR26G OTHER
FAT 61G65% OF CAL
35G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, delicate Italian cheesecake made with ricotta and mascarpone, topped with cherries. Worlds apart from dense American versions, with a melt-in-your-mouth texture.
dessertitalianbaked good🥧 baking dish🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 250 g cookies (~½ pound, dry like Digestives cookies)
- 120 g unsalted butter (~1 stick)
- 250 g mascarpone cheese (1 cup)
- 250 g ricotta cheese (1 cup, whole milk)
- 25 g cornstarch (1 tablespoon)
- 100 ml heavy cream (~½ cup)
- 100 g granulated sugar (½ cup)
- 3 eggs
- 1 lemon (organic)
- 150 g cherry jam (~½ cup)
- 20 cherries (pitted)
- powdered sugar ( for decoration)
At a glance
PER SERVING · TIME 330M
CAL 42%·PRO 25%
CARBS 69G33% OF CAL
1G FIBER42G SUGAR26G OTHER
FAT 61G65% OF CAL
35G SAT26G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h
- Sodium
- 248mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 251mg
- Calcium
- 191mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 248MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.