amaretto ricotta cheesecake
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Ingredients For amaretto ricotta cheesecake
- CRUST:
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3/4 cgraham crackers, crushed
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1/2 calmonds, ground
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4 Tbspbutter
- FILLING:
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32 ozricotta cheese
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4 x lgeggs, divided
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1 csugar
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1 Tbsplemon zest, grated
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2 tsppure vanilla extract
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1/8 tspsalt
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3 ozamaretto liqueur
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3 Tbspall purpose flour
- GARNISH:
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raspberries
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candied lemon peel
How To Make amaretto ricotta cheesecake
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1NOTE: Drain ricotta overnight in refrigerator in a colander lined with paper towels.
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2Preheat oven to 350 degrees F.
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3Mix graham crackers, almonds & butter in a small bowl. Press into bottom of a greased 9" spring form pan. Bake for 10 minutes. Let cool.
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4Puree ricotta in food processor until smooth, about 30 seconds. Add egg yolks, sugar, zest, vanilla, salt, amaretto & flour. Blend for 15 seconds. Remove to a large bowl.
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5Whip egg whites with a hand or stand mixer until stiff peaks form. Fold whites into ricotta mixture 1/3 at a time until just blended.
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6Spread mixture on top of cooled crust & bake in middle of oven until center of cake is just set, about 1 hour - 1 hour, 10 minutes. Remove from oven.
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7Let cake rest for 15 minutes. Run a knife around edge of pan to release cake from sides. Refrigerate at least 4 hours or overnight before removing from pan. Garnish with fresh raspberries & lemon peel when serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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