💛Italian Mascarpone and Ricotta Cheesecake😋
- 4 honey oat granola bars (2 individual packages)
- 1/4 cup almonds, ground
- 1 tablespoon butter, melted
- 1 tsp salt
- 1 tbsp sugar
- 1 tbsp flour
- 16oz cream cheese, room temperature
- 8oz mascarpone cheese, room temperature
- 8oz ricotta cheese
- 1 cup sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 4 large eggs, room temperature
- Heat Nutella w/ a little milk and drizzle over top
- Cherry pie filling
- Caramel sauce drizzled with shaved chocolate
- Fresh raspberries or other fresh fruit
- Lemon curd
1Preheat oven to 325˚F.
2For the crust: Grind oatmeal bars and almonds together using food processor or a mortar and pestle. Add melted butter and salt and press into bottom of a completely greased springform pan.
3Bake for 10 minutes at 325˚. Let cool. Mix sugar and flour together and sprinkle over top of crust. (This prevents crust from getting soggy)
4Prepare the water bath: wrap the bottom of your springform pan with a single sheet of foil, going all the way up the sides and fold over along the top edge or the springform pan. This will block water from coming in. Place the springform pan into a roasting pan and set aside.
5For the filling: Beat cream cheese, mascarpone cheese, ricotta cheese and sugar in a large bowl until smooth. Beat in lemon juice, vanilla and almond extract. Mix in eggs one at a time. Pour cheesecake mixture into the springform pan overtop of the crust layer.
6Fill your roasting pan with hot water, half way up the side of the springform pan. Here’s a great video from allrecipes.com if you need some visuals for preparing a water bath for your cheesecake!
7Bake at 325˚ until the center of the cheesecake is no longer wobbly when shaken, about 1hr and 5 mins. Let cool then refrigerate, preferably overnight.