Lemon Ricotta & Mascarpone Cheesecake

Yield: 12 servings

Ingredients and Method:

2 pounds whole milk Ricotta Cheese
(if your ricotta cheese seems wet, strain in a sieve over a bowl- this will help make a creamier cheesecake)
1 pound Mascarpone Cheese
1 1/2 cups sugar
6 large whole eggs
2 large egg yolks
Zest from one Lemon ( you can also use zest from a Orange or Tangerine)
1/2 teaspoon vanilla
1/2 teaspoon Lemon, or Orange extract

 Garnish
Powdered Sugar
Fruit Sauce ( Strawberry, or Raspberry , even blackberry)

-Preheat oven to 325 degrees F.
-Generously butter a 9-inch spring-form pan, ( you can use the non stick butter spray)
-Cover the bottom and sides of the pan with heavy duty aluminum foil; place pan into a large casserole or deep roasting pan, and pour enough hot water to come up to sides by 1-inch.
-Using a mixer beat together the ricotta and the mascarpone cheese, adding the sugar a little at a time and beat until the mixture is light and fluffy.
-Than add the whole eggs, and yolks, one at a time, beating until each egg is incorporated.
-Add the lemon (or the orange) and the extracts, and mix until blended.
-Pour batter into the prepared pan and bake in the middle of the oven for 1 1/2 hours.  Turn off the oven, and the cheesecake sit in the oven for another 30 minutes.
-Remove from the oven and place on a wire rack, and let cool for about 10 minutes; than with a sharp knife, pulling against the side of the pan away from the cheesecake, loosen it from the pan
-After the cheesecake, totally cooled down, refrigerate it for several hours or overnight before serving; just before serving sprinkle with powdered sugar.

Served with a fresh berry sauce, such as Strawberry, Blackberry or Raspberry-

Method: You can sliced the berries, (about 1 pint) place them in a bowl, add some fresh lemon juice, zest and 1 tablespoon of sugar, and lets sit for a couple of hours.

Or you can puree them in a blender with lemon juice and sugar. 

Enjoy, Chef Ed