Ingredients
10
10 servings
- •1 ½ cups graham cracker crumbs
- •2 tablespoons butter
- •2 tablespoons white sugar
- •1 (8 ounce) package cream cheese, drained and softened to room temperature
- •1 (8 ounce) container mascarpone cheese, drained and softened to room temperature
- •1 cup white sugar
- •5 eggs at room temperature, separated
- •1 cup ricotta cheese, drained and softened to room temperature
- •1 cup sour cream
- •1 teaspoon vanilla extract
- •1 teaspoon lemon juice
- •1 teaspoon ground cinnamon
- •½ teaspoon ground nutmeg
- •2 tablespoons raw sugar
Instructions
- Combine graham cracker crumbs, butter, and sugar in a bowl. Press over the bottom of a 9-inch springform pan.
- Preheat the oven to 300 degrees F (150 degrees C).
- Blend cream cheese, mascarpone, and sugar in a bowl until well combined and smooth. Add egg yolks, ricotta, sour cream, vanilla extract, lemon juice, cinnamon, and nutmeg; mix well until smooth.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Whisk some into the yolk mixture to lighten it. Fold in remaining egg whites with a spatula. Pour over the crust in the pan.
- Bake in the preheated oven until top is set, about 1 hour. Turn off oven and keep cheesecake inside with the door closed, about 1 hour. Open oven door and keep cheesecake inside for 30 minutes more.
- Cool cheesecake to room temperature and chill until firm, 4 hours to overnight.
- Sprinkle raw sugar over the cold cheesecake before serving. Use a creme brulee torch to melt and brown sugar. Allow topping to set and cool slightly, about 5 minutes.
Nutritional Facts
Per 10 servings
- Calories: 459
- Carbohydrate: 38g
- Fat: 31g
- Fiber: 1g
- Protein: 10g
- Sugar: 29g
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