Raspberry, Mascarpone And White Chocolate Cheesecake Recipe

Name: Raspberry, Mascarpone And White Chocolate Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 1/4 cup unsalted butter; 8 ounces ginger snaps, crushed; 1/2 cup chopped pecans or 1/2 cup walnuts; For the filling; 1 1/4 cups mascarpone cheese; 3/4 cup ricotta cheese; 2 eggs, beaten; 3 tablespoons sugar; 9 ounces white chocolate, chopped into small pieces; 1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries; For the topping; 1/2 cup mascarpone cheese; 1/3 cup ricotta cheese; white chocolate, curls for garnish; fresh raspberry (to garnish)

Servings: persons

For the crust
1/4 cup unsalted butter
8 ounces ginger snaps, crushed
1/2 cup chopped pecans or 1/2 cup walnuts
For the filling
1 1/4 cups mascarpone cheese
3/4 cup ricotta cheese
2 eggs, beaten
3 tablespoons sugar
9 ounces white chocolate, chopped into small pieces
1 1/2 cups fresh raspberries or 1 1/2 cups frozen raspberries
For the topping
1/2 cup mascarpone cheese
1/3 cup ricotta cheese
white chocolate, curls for garnish
fresh raspberry (to garnish)

1
Preheat oven to 300F.
2
Melt the buttr in a saucepan, then stir in the crushed cookies and nuts.
3
Press into the base of a 9-inch springform pan.
4
Spread evenly To make the filling: using a wooden spoon, beat the mascarpone and ricotta in a large mixing bowl, then beat in the egg, a little at a time.
5
Add the sugar.
6
Beat until the sugar has dissolved, and the mixture is smooth and creamy Melt the white chocolate gently in a heat proof bowl over a saucepan on simmering water (double boiler).
7
Stir into the cheese mixture.
8
Add the fresh or frozen raspberries and mix lightly Pour into the prepared pan and spread out evenly, then bake for about 1 hour or until just set.
9
Switch off the oven, but do not remove the cheesecake.
10
Let it cool until completely set Remove the cheesecake from the oven after setting and remove the sides of the pan and carefully lift the cheesecake onto a servng plate.
11
Make the topping by mixing together the marscarpone and ricotta cheese in a bowl and spreading it over the top of the cheesecake.
12
Decorate with the white chocolate curls and the fresh raspberries.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the crust, 1/4 cup unsalted butter, 8 ounces ginger snaps, crushed, 1/2 cup chopped pecans or 1/2 cup walnuts, and more.

Yes, Raspberry, Mascarpone And White Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry, Mascarpone And White Chocolate Cheesecake

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