Italian Mascarpone/Ricotta Cheesecakes


On a trip to Manhatten a few years ago Daniel and I were taken to a neighborhood restaurant around the corner from a childhood friend who we were visiting.  We fell in love with it and went there a few nights for dinner.  The following year when we returned, we went back once again. There are two recipes on this blog from the restaurant: Veal and Ricotta Meatballs and this recipe for Mascarpone Cheesecake. Developing this recipe, as well as the one for the meatballs, took quite a bit of tinkering, since the restaurant refused to share, but in the end, both recipes are straightforward and easy to execute.

The recipe for the Mascarpone Cheesecake is particularly poignant for me.  It was the last trip Daniel and would take together for the foreseeable future as he was in college and the remaining summers would be devoted to lab work and internships. We spent our days looking for the the best bagel in NYC, looking for a cannoli to rival my grandmothers (didn’t exist in NYC or Brooklyn), and sampling a dozen pastry shops.


  • Mascarpone Cheesecake
  • Caramelized almonds
  • orange marmalata

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