Ricotta Mascarpone Cheesecake with Alpine Strawberry
This Italian-style cheesecake combines fresh ricotta and mascarpone cheese inside a delicate pastry crust. A simmered wild strawberry and rosewater topping covers the baked cheese layer. Serve chilled as an after-dinner dessert.
Ricotta Mascarpone Cheesecake with Alpine Strawberry
This Italian-style cheesecake combines fresh ricotta and mascarpone cheese inside a delicate pastry crust. A simmered wild strawberry and rosewater topping covers the baked cheese layer. Serve chilled as an after-dinner dessert.
Ingredients
(Tap items to cross off as you bake)- 200 g (1 2/3 cups) all-purpose flour
- 50 g (1/4 cup) granulated sugar
- 115 g (1/2 cup) cold unsalted butter, cubed
- 1 large egg yolk (18 g)
- 30 ml (2 tbsp) cold water
- 250 g (1 cup) whole-milk ricotta cheese, drained
- 250 g (1 1/16 cups) mascarpone cheese, room temperature
- 100 g (1/2 cup) granulated sugar
- 2 large eggs (100 g), room temperature
- 5 ml (1 tsp) vanilla extract
- 200 g (1 1/3 cups) fresh or frozen wild alpine strawberries
- 50 g (1/4 cup) granulated sugar
- 5 ml (1 tsp) damask rosewater
- 15 ml (1 tbsp) lemon juice
Step-by-Step Instructions
- 1Combine 200 g flour and 50 g sugar in a mixing bowl, rub in 115 g butter for 3 minutes until the mixture resembles coarse breadcrumbs, then stir in 1 egg yolk and 30 ml cold water for 1 minute until a cohesive dough forms.
- 2Press the dough evenly into a 23 cm (9-inch) tart pan, pierce the base 10 times with a fork, and chill in the refrigerator for 20 minutes until firm to the touch.
- 3Preheat your oven to 175°C (350°F) and bake the empty crust for 12 minutes until lightly golden around the edges.
- 4In a separate bowl, whisk 250 g ricotta, 250 g mascarpone, and 100 g sugar for 2 minutes until smooth and free of lumps.
- 5Whisk in 2 large eggs and 5 ml vanilla extract for 1 minute until just incorporated into the cheese mixture.
- 6Pour the cheese filling into the baked crust and bake at 175°C (350°F) for 35 minutes until the edges are firm and the center jiggles slightly when gently shaken.
- 7While the cheesecake bakes, combine 200 g wild strawberries, 50 g sugar, 5 ml rosewater, and 15 ml lemon juice in a saucepan over medium heat, simmering for 8 minutes until thickened slightly and fruit breaks down.
- 8Cool the baked cheesecake at room temperature for 30 minutes, then spread the strawberry rosewater topping across the top, yielding 8 slices.
- 9Transfer the cheesecake to the refrigerator and chill for 210 minutes until completely set and cold before slicing.
Storage & Keeping Fresh:
Store covered in the refrigerator for up to 4 days. Do not freeze, as the ricotta layer may release liquid and become grainy upon thawing.
Frequently Asked Questions
Can low-fat ricotta be used for this recipe?
Whole-milk ricotta is recommended because lower-fat varieties contain higher moisture levels, which can cause the filling to turn watery.
What can be used if wild alpine strawberries are unavailable?
Standard cultivated strawberries diced into small pieces can be substituted in an equal quantity by weight.
How do I prevent the damask rosewater from tasting soapy?
Measure the rosewater strictly with a measuring spoon, as exceeding 1 teaspoon can cause the floral flavor to overpower the fruit.