Lemon Ricotta & Mascarpone Cheesecake Tarifi

Malzemeler

• 2 Pounds Ricotta Cheese, 1 Pound Mascarpone Cheese, 1 1/2 Cups Granulated Sugar, 6 Large Eggs, 2 Large Egg Yolks, Zest From 1 Large Lemon, 1 Teaspoon Fiori di Sicilia (See Note Above), Powdered Sugar. To Serve: 1 Pint of Fresh Strawberries, Sliced & Tossed With 1/2 Teaspoon Lemon Zest And 2 Teaspoons Sugar

Hazırlanışı

1. Preheat oven to 325 degrees F. Generously butter a 9 inch spring-form pan, then cover bottom and sides with aluminum foil. Place spring-form pan into a larger casserole dish and pour in enough water to come up the sides of the spring-form pan by 1 inch. Using a mixer, beat together the ricotta, mascarpone and sugar until light and fluffy, then add the eggs and egg yolks one at a time beating between each. Add the lemon zest and Fiori di Sicilia (or extracts) and mix until blended. Pour the batter into your prepared spring-form pan and bake for 1 1/2 hours. Turn the oven off, and let the cheesecake sit in the oven for another 30 minutes. Remove the pan from the oven and let cool to room temperature. Use a sharp knife to help loosen the sides of the cheesecake from the pan and place on a plate. Refrigerate the cheesecake for several hours before serving. Just before serving sprinkle with powdered sugar. Serve small slices topped with sliced macerated berries.

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