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This light and fluffy Lemon Ricotta Mascarpone Cheesecake whipped together with luscious, creamy cheeses and yogurt, and then topped with strawberries and a rhubarb simple syrup.
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Lemon Ricotta Cheesecake with Strawberry Rhubarb Topping

This light and fluffy Ricotta Cheesecake is whipped together with luscious, creamy ricotta and mascarpone cheeses, and then topped with strawberries and a rhubarb simple syrup.
Course Dessert
Cuisine Italian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 9 hours
Total Time 9 hours 45 minutes
Servings 8 people
Calories 383kcal

Ingredients

Cheesecake:

  • 8 oz ricotta (whole milk), drained
  • 8 oz mascarpone, room temperature
  • 1/2 cup plain Greek yogurt (whole milk)
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1 lemon, juiced and zested
  • 2 eggs
  • 10-20 Italian ladyfinger cookies, amount depending on size of cookies* (See Recipe Notes)

Rhubarb Syrup:

  • 1 stalk rhubarb, diced
  • 1 cup sugar
  • 1 cup water

Topping:

  • 1 cup strawberries, sliced

Instructions

Cheesecake:

  • Preheat oven to 350ºF.
  • Use an electric hand mixer to blend together the ricotta, mascarpone, Greek yogurt, sugar, and vanilla in a large mixing bowl.  Mix until all the ingredients are well combined. 
  • Add the lemon juice and zest to the cheese mixture, and mix until combined.  
  • Add the eggs to the cheese mixture, and whip on low until they're incorporated.
  • Layer ladyfinger cookies on the bottom of 8 ramekins OR 1 deep dish pie pan.  Break cookies as needed to cover the base of the dish(es).  
  • Pour cheesecake mixture over cookies, and skim off any bubbles from the top.  Set ramekins (or pie pan) into a large dish with sides (such as a lasagna pan or a roasting pan), and pour hot water around the ramekins.  Take care to avoid getting water inside the cheesecakes.
  • For ramekin cheesecakes: Bake cakes about 25 minutes.  Cakes should be set along the edges, but still slightly wiggle in the center when moved.
    For pie pan cheesecake: Bake cakes about 35 minutes.  Cakes should be set along the edges, but still slightly wiggle in the center when moved.
  • Carefully remove cakes from the water bath, and allow them to cool for about an hour.  Refrigerate cakes for at least 8 hours before serving, and eat within 2 days.

Rhubarb Simple Syrup:

  • Add rhubarb and sugar to a small pot, and fill pot with just enough water to cover the rhubarb. Bring to a boil, then lower heat to medium. Cover, and simmer until the rhubarb stalks begin to fall apart.
  • Strain sugar-water off of the rhubarb into a container, reserving rhubarb for another recipe if desired. Allow rhubarb syrup to cool to room temperature. (If desired, put syrup in the fridge to speed cooling process.)

To Serve:

  • Top cheesecake with strawberries, and drizzle rhubarb syrup on top while serving.

Notes

*A Note on Springform Pans: The recipe is intended to be made inside ramekins or a pie dish.  If you prefer to use a more traditional springform pan, wrap the outside of your pan with foil.  Grind up the cookies in a food processor with about 1/4 cup melted butter, and then press the blended cookies onto the bottom of your springform pan.
*A Note on Crustless Cheesecake:  The ladyfinger crust can be skipped altogether if you prefer a crustless cake.
Nutrition information is based on using 10 ladyfinger cookies, and will vary based on the amount of rhubarb syrup used.

Nutrition

Calories: 383kcal | Carbohydrates: 44g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 114mg | Sodium: 82mg | Potassium: 142mg | Sugar: 33g | Vitamin A: 665IU | Vitamin C: 18.2mg | Calcium: 137mg | Iron: 1mg