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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.