Rio Briati Ricotta Cheesecake with Mango


Ingredients for 10 portions

For the base

  • 5.3oz Graham crackers, crumbled
  • 2.5oz Butter, melted

For the filling

  • 7.1oz QimiQ Sauce Base
  • 19.4oz Rio Briati Ricotta
  • 8.1oz 36% Heavy Cream
  • 4.9oz Sour cream 15 % fat
  • 6.3oz Eggs
  • 0.7oz Corn starch
  • 7.1oz Sugar
  • 0.2oz Vanilla sugar

For the mango

  • 3.5oz Mangoes, diced
  • 2.1oz Sugar
  • 0.7 floz Lemon juice
  • Cinnamon, to taste


  1. For the base: add the melted butter to the graham cracker crumbs and mix well. Press firmly into the base of a greased cake tin. Chill for 4 hours.
  2. For the mango: toss the mango with the sugar, cinnamon and lime juice and place onto the graham cracker base.
  3. For the filling: using an immersion blender, mix all of the ingredients together until smooth and fill into the cake tin.
  4. Bake in a waterbath at 250 °F for approx. 60 minutes.
  5. Allow to chill for approx. 4 hours.

QimiQ Sauce Base advantages

  • Creamy indulgent taste with less fat
  • Longer shelf life without loss of quality
  • Enhances the natural taste of added ingredients

Nutritional values

per 100g
Kcal 249
KJ 1043
Fat in g 12
Cholesterol in g 84
Carbohydrates in g 23
Protein in g 5