Ricotta Mascarpone Cheesecake

Step 1

Preheat oven to 325 degrees F.

Step 2

Generously butter a 9 inch spring-form pan, then cover bottom and sides with aluminum foil.

Step 3

Place spring-form pan into a larger casserole dish and pour in enough water to come up the sides of the spring-form pan by 1 inch.

Step 4

Using a mixer, beat together the ricotta, mascarpone and sugar until light and fluffy, then add the eggs and egg yolks one at a time beating between each.

Step 5

Add the lemon zest and Fiori di Sicilia (or extracts) and mix until blended.

Step 6

Pour the batter into your prepared spring-form pan and bake for 1 1/2 hours.

Step 7

Turn the oven off, and let the cheesecake sit in the oven for another 30 minutes.

Step 8

Remove the pan from the oven and let cool to room temperature.

Step 9

Use a sharp knife to help loosen the sides of the cheesecake from the pan and place on a plate.

Step 10

Refrigerate the cheesecake for several hours before serving. Just before serving sprinkle with powdered sugar.

Step 11

Serve small slices topped with sliced macerated berries.