Italian 3 Cheese Cake

Name: Italian 3 Cheese Cake
Total time: 5400 s
Yield: 12 servings
Cuisine: American
Ingredients: 8 oz cream cheese; 1/2 cup cane sugar; 1/4 tsp kosher salt; Zest of 1 orange; 2 2/3 cup ricotta; 1 1/3 mascarpone; 3 large eggs; 1 tbsp corn starch; 1 tsp vanilla; 1 tbsp dry Marsala wine (optional); Candied citrus for garnish; 10 oz graham crackers; 6 tbsp melted butter; Pinch kosher salt

Jim Kennedy @jimkmaus

Based on Gina Di Palma’s 3 Cheese Tart and Obsessive Ricotta Cheesecake, this mashup combines the smoothness of cream cheese, the silkiness of mascarpone, and the backbone of ricotta. Add a tablespoon of your favorite adult spirit for a little extra flavor.

Jim Kennedy @jimkmaus

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Ingredients

1 hour 30 mins

12 servings

8 ozcream cheese
1/2 cupcane sugar
1/4 tspkosher salt
Zest of 1 orange
2 2/3 cupricotta
1 1/3mascarpone
3large eggs
1 tbspcorn starch
1 tspvanilla
1 tbspdry Marsala wine (optional)
Candied citrus for garnish
For the crust
10 ozgraham crackers
6 tbspmelted butter
Pinchkosher salt

Saved

Steps

1 hour 30 mins

1

Preheat oven to 325º
2

Butter a 9" springform pan, coat with flour.
3

In a food processor, grind the graham crackers until fine.
4

In a medium mixing bowl, combine the crackers, melted butter, and salt.
5

Pour into the springform pan, tamping down with a ramekin.
6

Bake for 10-15 minutes until slightly brown. Remove from oven, let cool.
7

In a small mixing bowl, add orange zes and 1 tbsp sugar, rub together.
8

In a stand mixer, with the paddle attachment, combine the cream cheese, remaining sugar, zest, and salt until creamy.
9

Add the ricotta and mascarpone, mix on medium until smooth.
10

Add eggs, one at a time, until blended.
11

Add corn starch, Marsala, and vanilla.
12

Pour mixture into springform. Tap pan on counter a few times to remove any air. Smooth top with offset spatula.
13

Bake for 1 1/4 to 1 1/2 hours.
14

Cool on a cooling rack, running a sharp knife around the edge of the pan right after taking it out of the oven, to minimize cracking.
15

Refrigerate for 4-24 hours, the more the better.
16

Garnish with candied citrus to serve.