3 Cheesecake
Indulge in the creamy decadence of the "3 Cheesecake," a triple-cheese masterpiece that blends cream cheese, mascarpone, and ricotta for an irresistibly smooth and rich texture. This elegant dessert starts with a buttery graham cracker crust, perfectly balanced by the luscious filling infused with vanilla and a touch of sweetness. Ideal for special occasions or a luxurious treat, this baked cheesecake is slow-cooled to perfection for a crack-free finish and velvety consistency. With minimal prep time and a foolproof recipe, the "3 Cheesecake" is your go-to dessert to impress guests or elevate your dessert game. Serve chilled for a show-stopping finale to any meal!
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Recipe Information
Ingredients
- 200 grams Graham crackers
- 100 grams Unsalted butter (melted)
- 400 grams Cream cheese (softened)
- 250 grams Mascarpone cheese
- 150 grams Ricotta cheese
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 120 milliliters Heavy cream
- 1 tablespoon All-purpose flour
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 160°C (325°F). Grease and line the bottom of a 9-inch springform pan with parchment paper.
Place the graham crackers in a food processor and blend until fine crumbs form. Transfer to a bowl and mix in the melted butter until the crumbs are evenly coated.
Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Use the back of a spoon to smooth it out evenly. Place the crust in the refrigerator to chill while you prepare the filling.
In a large mixing bowl, combine the softened cream cheese, mascarpone cheese, and ricotta cheese. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the granulated sugar, vanilla extract, and salt to the cheese mixture. Mix well until combined.
Add the eggs one at a time, beating on low speed after each addition until just incorporated. Avoid overmixing.
Stir in the heavy cream and flour using a spatula, ensuring the batter is smooth and lump-free.
Pour the cheesecake batter over the chilled crust in the springform pan. Gently tap the pan on the counter to remove air bubbles.
Place the pan on the middle rack of the oven. Bake for 60 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven and open the door slightly. Let the cheesecake cool in the oven for 1 hour to prevent cracking.
Remove the cheesecake from the oven, cover it with plastic wrap, and refrigerate for at least 4 hours or overnight before serving.
To serve, release the springform pan and slice the cheesecake with a clean, sharp knife. Wipe the knife clean between cuts for neat slices. Enjoy!
Nutrition Facts
Calories |
5616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 438.3 g | 562% | |
| Saturated Fat | 251.7 g | 1258% | |
| Polyunsaturated Fat | 15.1 g | ||
| Cholesterol | 1789 mg | 596% | |
| Sodium | 3112 mg | 135% | |
| Total Carbohydrate | 342.5 g | 125% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 244.4 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1534 mg | 118% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
