Mascarpone cheesecake

Ingredients

• 200 gDigestive biscuits
• 100 g, meltedbutter
• 250 gmascarpone
• 250 gricotta
• 120 gsugar
• 3eggs
• 1, grated zestlemon
• 1 sachetvanilla flavouring
• to tastemixed berries
• to tasteicing sugar

Instructions

1. 1

   Crush the biscuits

   Finely crush the Digestive biscuits and mix them with the butter, melted in a bain-marie or in the microwave.

2. 2

   Line the tin

   Line the base of a 22–24 cm springform tin with baking paper.

3. 3

   Press the base

   Press the biscuit mixture into an even layer on the bottom of the tin, then level the surface.

4. 4

   Chill the base

   Cover the tin with cling film and refrigerate for at least 30 minutes.

5. 5

   Heat the oven

   Preheat the oven to 160°C.

6. 6

   Mix the filling

   Put the mascarpone, ricotta, sugar, grated lemon zest and vanilla flavouring in a large bowl and begin mixing. Add the eggs one at a time, mixing each one in before adding the next.

7. 7

   Smooth the mixture

   Keep mixing until the filling is smooth and evenly combined.

8. 8

   Fill the tin

   Take the tin out of the fridge and check that the biscuit base is cold and firm. Pour the cheese filling over it.

9. 9

   Bake the cheesecake

   Bake in the preheated oven at 160°C for about 1 hour.

10. 10

    Cool it gently

    The cheesecake is ready when the top is golden, the edges are set and the centre still wobbles slightly. Turn off the oven and leave the cheesecake inside to cool with the door slightly open.

11. 11

    Chill to set

    Transfer the cheesecake to the fridge and leave it to rest for at least 4 hours, or preferably overnight.

12. 12

    Decorate to serve

    Decorate only when you are ready to serve. Top with fresh mixed berries and a dusting of icing sugar.

What is mascarpone cheesecake?

Cheesecake is a dessert built around a creamy cheese filling, often set over a biscuit base. This baked version uses both mascarpone and ricotta, bringing mascarpone’s richness together with ricotta’s softer, lighter texture.

The lemon zest and vanilla flavouring give the filling a gentle aroma, while fresh berries add a bright finish. Its long chilling time makes it especially handy to prepare ahead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 3830 calories, 73g protein, 276g carbs, 278g fat.

The biscuit base and sugar supply most of the carbohydrates, while the butter and mascarpone account for much of the fat; ricotta and eggs contribute protein. Serve a modest slice with extra berries for a fresh contrast, or pair it with fruit to balance a richer dessert plate.

Building a sturdy biscuit base

Even crumbs: Crush the biscuits finely so the melted butter can coat them consistently. Press the mixture firmly across the base of the tin and level it for an even layer.

A short chill: Refrigerating the base for at least 30 minutes helps it firm up before the filling goes on. Check that it feels cold and solid before pouring.

Getting a smooth filling

Cheese mixture: Mix the mascarpone, ricotta, sugar, lemon zest and vanilla flavouring until combined. Add the eggs one at a time, incorporating each before adding the next.

Gentle mixing: Continue only until the filling is smooth and even. This gives you a consistent mixture without needing to beat it vigorously.

How to judge when it is baked

Look for a golden surface and set edges, but do not wait for the centre to become completely firm in the oven. A slight wobble in the middle is the cue given in this recipe.

Cooling in the switched-off oven with the door slightly open lets the cheesecake cool before it is transferred to the fridge to finish setting.

Allow time to chill

The base needs at least 30 minutes in the fridge before baking, and the finished cheesecake needs at least 4 hours of chilling. An overnight rest is preferable if you want to plan the dessert in advance.

Add the berries and icing sugar just before serving so the decoration looks fresh.

Serving and clean slices

Serve the cheesecake cold, straight from the fridge, with mixed berries and a light dusting of icing sugar. A berry or raspberry coulis, whipped cream, chocolate shavings or cocoa are also suggested serving options.

For neater portions, dip a knife in hot water and dry it before each cut. This helps the blade pass cleanly through the chilled filling.

Recipe notes & tips

• Use good-quality mascarpone for a rich, creamy filling.
• Press the biscuit mixture evenly, paying particular attention to the edges.
• Check that the chilled base feels firm before adding the filling.
• Add the eggs one at a time and mix each in before moving on.
• Take the cheesecake out of the oven while the centre still has a slight wobble.
• Warm and dry the knife between cuts for cleaner slices.

Variations

• Chocolate biscuits: Swap the Digestives for chocolate biscuits to change the base.
• Coffee version: For a no-bake coffee variation, the recipe suggests omitting the eggs, dissolving 9 g gelatine in 100 ml moka coffee, whipping 200 g cream and combining it with mascarpone and ricotta before chilling.
• Chocolate filling: Fold chocolate shavings into the cheese mixture and finish with a dark chocolate topping.
• Coulis topping: Spoon berry or raspberry coulis over the top and arrange fresh fruit on it.
• Cocoa finish: Replace the icing sugar dusting with cocoa powder.
• Savoury version: Try a savoury cheesecake variation for a brunch-style dish.

Common mistakes to avoid

• Uneven biscuit layer: Press and level the crumbs across the base so the crust is consistent.
• Soft base: Chill it for at least 30 minutes and check that it is firm before adding the filling.
• Adding all the eggs at once: Mix them in one at a time so each is incorporated before the next.
• Overbaking: Take the cheesecake out when the edges are set and the centre still wobbles slightly.
• Decorating too early: Add the berries and icing sugar when it is time to serve.
• Messy slices: Dip the knife in hot water and dry it before every cut.

How to store

Keep the cheesecake covered in an airtight container or wrapped in cling film in the fridge, where it should be eaten within 3 days. Serve it cold from the fridge; check for any changes in smell, taste or colour before eating.

Frequently asked questions