Raspberry Balsamumm Marbled Ricotta Cheesecake

Prep time: 15 min + 1 h to drain ricotta / Cook time: 2 h 15 / Servings: 10 to 12

A rich and elegant dessert made with fresh ricotta, mascarpone, and eggs for the perfect creamy texture. Before baking, Raspberry Balsamumm is drizzled over the mixture and marbled with a knife blade, creating a stunning look and an irresistible flavor. A true showstopper!

Ingredients

• 3 lbs fresh whole milk ricotta (low-fat won’t work)

• 1 cup mascarpone

• 1 ⅓ cups sugar

• 6 large eggs

• 2 tsp vanilla extract

• ¼ cup butter cookies, crushed

• 1 tsp sugar

• 1 tbsp softened butter

• 6 tbsp Raspberry Balsamumm

• 10-inch round springform pan

Preparation

Place ricotta in a sieve over a bowl and let drain for 1 h.

Drain ricotta

Mix crushed cookies with 1 tsp sugar and softened butter. Coat the bottom and sides of the springform pan. Preheat oven to 350 °F (175 °C).

Beat mascarpone until light. Add ricotta and mix until smooth. Beat eggs, sugar, and vanilla, then combine with cheese mixture until creamy.

Place pan inside a roasting pan (to prevent spills) and bake for about 2 h 15, checking after 1 h. The top should spring back lightly when touched. Let cool to room temperature before refrigerating at least 4 h.

Serve with fresh raspberries and an extra drizzle of Raspberry Balsamumm.

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