Summer Italian Cheesecake with Lemon Pizzelle Crust

I recently created this cheesecake recipe to celebrate Farmer Alvaro’s birthday as he loves lemon ricotta cheesecake. This cheesecake was not only Alvaro’s favourite but it has become our family favourite. It so light and creamy and with its fresh lemon flavour, it makes it a perfect summer dessert. I have given this recipe an Italian twist by adding mascarpone cheese and using Pizzelle lemon flavoured wafers for the crust. You can enjoy this cheesecake with a light dusting of icing sugar or get creative like I did and top it with fresh berries and some delectable walnut honey made by my friends at Rosewood Wines to celebrate my mums 70th Birthday.  


​1 cup lemon or plain Pizzelle Italian wafers, finely crumbled

1 cup sugar + 1 tbsp.

2 tbsp. unsalted butter, melted

1 cup mascarpone cheese

3 pkg. (454 g) fresh ricotta cheese, strained

5 large eggs, room temperature

2 tsp. pure vanilla

Zest of one large lemon

2 tbsp. fresh lemon juice

Icing sugar for dusting



Preheat oven to 350F.

Brush the sides and bottom of a 9’ springform pan well with the melted butter. Mix crumbled wafers with 1 tbsp. of sugar, dust sides and bottom with

crumbled wafers. Tightly double wrap the bottom of the pan with aluminum

foil and set aside.

In a large mixing bowl, beat mascarpone cheese until fluffy, 2-3 minutes.

Remove and set aside in a bowl.

Add ricotta cheese and beat for 2-3 minutes until creamy. Beat in eggs one at

a time until well incorporated. Beat in the remaining 1 cup sugar.

Add vanilla, lemon juice, zest mascarpone and beat for 2-3 minutes until well blended.

Pour mixture in pan and smooth the top to even it out. Place the pan in a

large roasted pan with sides higher than the springform. Gently pour hot

water in the bottom of the roasting pan filling it one inch.

Place cheesecake on the centre level in the oven and bake until top is golden

for 1 ½ to 2 hours depending on your oven and water bath.

Remove from oven and let cool completely. Place in refrigerator for at least 4 hours to chill. I recommend making it the day before and allowing it to chill overnight.

Remove from pan, place on platter and dust with icing sugar or your favourite topping prior to serving.


SERVINGS 8-10| PREP & COOK TIME 2 hrs + chilling time

Copyright © 2016 Irene Matys.

All Rights Reserved.

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