Ricotta-mascarpone cheesecake with red berries


  • 250 g of mascarpone
  • 250 g ricotta
  • 1 packet of shortbread cookies
  • 200 g blueberries
  • 200 g raspberries
  • 180 g icing sugar
  • 150 g butter


  • Gently crush the cookies. Melt the butter and mix together in a bowl. Line a springform pan with the mixture, and set aside at least 30 minutes in the refrigerator to harden the dough.
  • While your dough is cool, in a deep plate, mix the ricotta and mascarpone with 130 grams of icing sugar. Beat vigorously.
  • Remove your dough from the refrigerator and spread your ricotta-mascarpone mixture over the dough.
  • Put everything back in the fridge for at least 2 hours.
  • Clean the blueberries and raspberries. Reserve 1/3 of the fruit, pour the rest into a saucepan.
  • Add the remaining icing sugar and heat over low heat to make a compote.
  • When the compote is ready, let cool before spreading it on the cheesecake. Finish by sprinkling with raspberries and whole blueberries.

1 Comment

  1. Red

    I saw a recipe yesterday for KFC Biscuits but my laptop was messing up so I did not get to save it!!! :>( Is there any way I could get that one???

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