NEWS Andrew Rudd’s Mascarpone and Ricotta Cheesecake

Andrew Rudd's Mascarpone and Ricotta Cheesecake

Serves 8-12


  • 200g Digestive Biscuits
  • 90g Butter
  • Pinch of ground Cinnamon
  • 250ml Ricotta Cheese
  • 250ml Mascarpone Cheese
  • 200ml Philadelphia (Full Fat Soft Cheese) (This is optional)
  • 350ml Double Cream, whipped
  • 75g Caster Sugar, or to desired taste
  • 1 tblsp vanilla extract
  • Gelatine (10 sheets for 1000ml liquid) or 5 tsp powered Gelatine
  • 50g Oreo biscuits.


Prep Time: 20 minutes. Chilling Time: Overnight.
  1. Prepare a 20cm (8in) diameter spring-form tin. Butter the sides of the tin.
  2. Mix together the crust ingredients in a food processor: Biscuits, butter, and Cinnamon. Dispense into tin and firmly press down to compact base. Refrigerate for 1 hour
  3. Dissolve the gelatine, as per pack instructions. Normally over low heat, without boiling, until it turns liquid and clear. Allow to cool slightly.
  4. Place the Ricotta, Mascarpone, Philadelphia and caster sugar in a food processor and blend until creamy. Add the gelatine mixture and fold in the whipped cream.
  5. Crumble the Oreo biscuits and mix gently. Spoon onto the biscuit base and refrigerate for 24 hours
  6. When it is cool, remove from tin onto serving plate. Dust with cocoa powder or icing sugar.