Ricotta and Mascarpone Cheesecake

IMG_2871And the Fiesta Friday Finale [Part 2], and is the second round of Fiesta Friday #53 Anniversary with our Star Angie from The Novice Gardener. Yes, two weeks of partying and having fun. Today I am bringing a sweet dessert for everyone!

Huge thanks to our co-host for this week; Nancy @Feasting With Friends and Selma @Selma’s Table.

The recipe is inspired by the chef Jenny Morris (one of my favorite Chef on, http://www.foodnetwork.co.uk). I have made some changes to the original recipe, and have added some more mascarpone cheese, and lemon flavors to my recipe for a delicious aroma!


Come and have fun with us 🙂

Serves: 10 slices

For the crust:


  • 200g of Amaretti biscuits crushed (palets Bretons for me)
  • 80g of almond powder
  • 1/2 teaspoon of cinnamon
  • 180g of salted butter
  • Zest of 1 orange
  • Zest of 1 lemon

Procedure: Medium

  1. Preheat the oven to 180C degrees.
  2. Grease a spring form cake tin (23 cm for me).
  3. In a food processor add the palets Bretons, the almond powder, the cinnamon, the zest of 1 orange, the zest of 1 lemon and the melted butter.
  4. Mix and combine all the ingredients together for a few seconds.
  5. Transfer the mixture into the spring form cake tin.
  6. Press and flatten the crumbs into the spring form cake tin and refrigerate for 30 minutes.

For the filling:


  • 500g of Ricotta
  • 500g of Mascarpone
  • 180g of caster sugar
  • 4 eggs
  • Zest of 1 orange
  • Zest of 1 lemon
  • 2 large spoons of orange blossom honey
  • A handful of toasted sliced almonds.


  1. In a large bowl add the Ricotta, the Mascarpone, the sugar, the eggs, the zest of 1 orange and the zest of 1 lemon.
  2. Mix all the ingredients together.
  3. Remove the crust from the refrigerator and pour the mixture into the pan.
  4. Bake for 1 hour at 180C  degrees or until the top is golden (depending on the oven).
  5. Remove from the oven all allow to cool.

Final procedure:

  1. Heat the honey.
  2. Spread the toasted sliced almonds on the top of the Cheesecake and drizzle the surface of the cake with hot honey.
  3. Refrigerate until the following morning.

We really enjoyed this flavorful cheesecake, soft like a mousse, crunchy with the almonds, and tasty with the flavors of the honey, lemon, and the orange zest.

Bon Appétit.

PS: Recipe for the palets bretons.

98 thoughts on “Ricotta and Mascarpone Cheesecake

    • lapetitepaniere

      Ha, ha, ha you made me laugh Margot…Love the description. How many times I’m mouth-watering in front of your recipes 😉 This cheesecake is very tasty, the crust is a little salty and the mixture very creamy/tangy. Have a wonderful week!

  1. Darya

    Un vrai délice ce gâteau ! Je ne mange pas de cream cheese, alors je suis toujours à la recherche de bonnes alternatives pour un cheesecake, je suis sûre que l’onctuosité du mascarpone le remplace parfaitement.

    • lapetitepaniere

      Merci Darya 🙂 Je suis super contente que mon cheesecake te plaise. Avant je le faisais avec du cream cheese mais maitenant je le prépare avec du Mascarpone ou de la Ricotta. Tu peux même essayer avec de la Faisselle, c’est délicieux aussi. Bon dimanche!

  2. Justdesserts

    Reblogged this on Just Dessert Bon Appetit and commented:
    I cant wait to try out this dessert for my family on Sunday Yum Yum looks amazing and how can anyone ever go wrong with cheesecake !! The answer to alot of life’s problems can be solved (maybe more pondered upon) with cheesecake cant wait to try this one out

    • lapetitepaniere

      Thank you so much for your kind words 🙂 This cheesecake is really nice…Do let me know how it turns out and I hope you will like it. Have a great Sunday!
      Thank you so much for Reblogged 🙂

  3. thebrookcook

    Your crust sounds absolutely incredible and your cake looks GORGEOUS!! Did you make more palets bretons for the crust?… you MUST have… I can’t imagine having any leftover!!!! I still have to make some myself 🙂 Happy FF!

    • lapetitepaniere

      The cheesecake was very good and you’re right I baked more palets bretons for this recipe 😀 You can add speculoos cookie butter for the crust, the taste is also very nice. Thank you for liking the recipe and Happy FF too!

  4. Nancy

    You are on a roll, Linda… you’ve gone “all out” to celebrate the Fiesta Friday Anniversary with another exceptional recipe. 🙂 This cake is beautiful to simply gaze upon…but then you incorporate such delicious flavors from the crust to the filling to the top. It is perfection!! Thanks for sharing it with all of us at FF. ❤

    • lapetitepaniere

      Thank you so much for all your kind comments, Nancy 🙂 The cheesecake was sweet and tangy. The first time I made a cheesecake was with cream cheese and then I discovered this version with ricotta and mascarpone and I just loved it. Thank you for co-hosting this special Fiesta Friday and enjoy watching the super bowl ❤

  5. Loretta

    Wow Linda, this is just an amazing addition to the FF Anniversary celebration. I’m a tad late arriving, but wow! I just hope someone thought of saving me a crumb or three? Love the flavors in this cheesecake, and the topping makes it that much more desirable with the toasted sliced almonds. A bake well done for sure!

  6. Shari

    This is an amazing creation! I love all the flavors you added to the cheesecake. It is so beautiful as well. Thanks so much for bringing this to Fiesta Friday!

    • lapetitepaniere

      Moi aussi, Johanne, je trouve que les zestes d’agrumes rehaussent aussi bien les plats que les desserts. Ce gâteau est vraiment simple à préparer et surtout très bon. J’espère que tu l’aimeras. Bonne semaine 🙂

  7. lapetitecasserole

    I’ve just learnt that next friday I have to make and bring the cake of the birthday party of one of my friends. Since I love ricotta as much as he loves mascarpone I’m assuming I found the perfect cake to bring at the party! Amazing recipe Linda and thanks a lot for sharing!

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