ricotta cheesecake

From Roseanne Braiotta, Director Ancillary Programs & Volunteer Services at White Plains Hospital 


– 32 oz. plus 15 oz. Ricotta cheese, room temperature
– 8 oz. Mascarpone cheese, room temperature
– 6 eggs, room temperature
– 1½ cups sugar
– 4½ Tbsp corn starch
– 2 tpsn vanilla extract
– zest of 1 lemon and zest of 1 orange
– 5 drops of lemon juice
– 2½ cups graham cracker crumbs, prepared with 10 Tbsp of melted butter


Preheat oven to 355°F.

Prepare a 10″ cheesecake spring form baking pan: Spread graham cracker crumb and butter mixture on the bottom and sides of pan.

Cover outside of pan with foil and put aside.

Prepare batter: Beat Ricotta and sugar on medium speed until creamy, add Mascarpone and continue to beat until well blended and smooth.
Blend in corn starch and vanilla; add eggs one at a time – do not over beat, just blend in.

Turn off beater and add lemon drops and the lemon and orange zest; fold in with a spatula. Pour into pan.

Bake for one hour or until light brown on top. Turn oven off and leave cheesecake in, with the oven door slightly opened, for 15 minutes.

Remove and cool to room temperature. Cover with foil and refrigerate overnight.

Latest posts by Westchester Senior Voice (see all)