The lemon ricotta and mascarpone cheesecake is a fresh, creamy and delicate dessert, perfect to prepare when you are craving a sweet treat that isn’t too heavy. The fragrant cookies and butter base holds a velvety filling made with ricotta that has been well drained and mascarpone, flavored with lemon zest and juice.
This is a no-bake cheesecake, easy to make and perfect to prepare ahead of time. The ricotta makes the filling lighter and airier compared to a classic mascarpone cheesecake, while the mascarpone gives structure and creaminess, creating a really pleasant balance.
For decoration I chose to finish the edge with chopped pistachios, which add crunch and color, while the center is topped with a few lightly candied lemon slices that enhance the citrus fragrance of the filling.
To achieve perfect edges I lined the pan with pastry acetate (a transparent acetate strip commonly used in pastry). Alternatively you can simply use a strip of parchment paper, which will help unmold the cheesecake easily and keep the sides smooth and regular.
If you like this type of fresh and creamy desserts I also recommend checking out my collection dedicated to easy cheesecakes, where you’ll find many simple and indulgent ideas to make in every season.
You’ll find no-bake cheesecakes, fruit cheesecakes, creamy cheesecakes and many variations perfect for every occasion, such as Pistachio and Lemon Cheesecake, Lotus Cheesecake, Tiramisu Cheesecake or Lemon Cheesecake with Phyllo.
Let’s get into the kitchen: this no-bake ricotta and mascarpone cheesecake is easy to prepare and perfect as a light dessert to serve at the end of a meal or for special occasions. But first, as always, if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Cooking methods: No-bake
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the ricotta and mascarpone cheesecake
- 3 cups cookies (crushed)
- 7 tbsp butter, softened
- 2 cups sheep's milk ricotta (well drained and dry)
- 2 cups mascarpone
- 1/3 cup lemon marmalade
- 1/2 cup granulated sugar
- 1 piece lemon (organic, juice and zest)
- 1 tsp vanilla extract
- 4 sheets gelatin sheets (about 8 g total (≈4 sheets))
- to taste chopped pistachios
- 1 piece lemon (organic)
- 1 tbsp granulated sugar
- 2 tbsp water
Tools to make the ricotta and mascarpone cheesecake
- Blender
- Stand mixer
Steps to make the lemon ricotta and mascarpone cheesecake
To make the ricotta and mascarpone cheesecake, start by chopping the cookies in a food processor until you obtain fine crumbs.
Combine the softened butter with the crushed cookies and process again until you have a moist, sandy mixture.
Line the bottom of a springform pan with parchment paper. Line the sides with pastry acetate or, alternatively, a strip of parchment paper.
Pour the cookie mixture into the pan and press it down firmly with the back of a spoon or the bottom of a glass, creating a small rim along the sides.
Place the base in the refrigerator for about 20 minutes.
Prepare the filling.
In a bowl, work the well-drained ricotta with the mascarpone until you obtain a smooth cream.
Add the sugar, lemon marmalade, grated zest and 2–3 tablespoons of lemon juice. Also add the vanilla extract and mix well with a whisk.
Soak the gelatin sheets in cold water for about 10 minutes. Squeeze them out and dissolve them in 2 tbsp of hot water, then pour into the cream, stirring quickly.
Take the base out of the refrigerator, pour in the ricotta and mascarpone cream and smooth the surface with a spatula.
Place the cheesecake in the refrigerator for at least 4 hours, preferably overnight.
Before serving, remove the springform ring and the acetate. Candy the lemon slices by cooking them with the tablespoon of sugar and 2 tbsp of water for a few minutes,
Decorate the edge with chopped pistachios and arrange the candied lemon slices in the center, then bring to the table.
Storage notes and tips
The ricotta and mascarpone cheesecake keeps in the refrigerator for 2–3 days, covered with plastic wrap or stored in a cake container so it does not absorb odors.
You can also prepare it the day before: prolonged chilling in the refrigerator will make the cream even firmer and easier to slice.
To obtain a smooth and stable cream it is important to use well-drained, dry ricotta. If the ricotta is very fresh, it is best to let it drain in a sieve for at least 12 hours in the refrigerator before using it.
If you don’t have pastry acetate, you can line the sides of the pan with a strip of parchment paper. This simple trick makes it much easier to unmold the cheesecake and get smoother, more regular edges.
When you add the dissolved gelatin to the cream, mix quickly with a whisk so it disperses evenly without forming lumps.
For the best texture, let the cheesecake rest in the refrigerator for at least 4 hours, or better yet, overnight.
Frequently Asked Questions
How to get a compact cheesecake
To get a perfect cheesecake it’s important to use well-drained, dry ricotta. If necessary, put it in a sieve for at least 1 hour in the refrigerator before using. This way the filling will remain dense and stable.
How to unmold the cheesecake easily
When the cheesecake is very cold, run a knife along the edge of the pan and gently open the springform. If you used acetate or parchment paper it will be very easy to remove and the sides will remain smooth and perfect.
Can I replace gelatin?
Yes, you can replace it with agar-agar, following the dosage instructions on the package. This way you’ll obtain a vegetarian cheesecake suitable for those who don’t consume animal gelatin.
Can I prepare the cheesecake in advance?
Yes, this cheesecake is perfect to prepare the day before. In fact, prolonged chilling in the fridge helps the cream to stabilize better.
Can I freeze the cheesecake?
Yes, the cheesecake can be frozen. It’s recommended to cut it into slices and store them in freezer-safe containers. Before serving, let them thaw gradually in the refrigerator.
Can I use a different type of cookie for the base?
Certainly. You can use plain dry cookies, Digestive biscuits, whole wheat cookies or cocoa cookies if you want a base with a more intense flavor.
