amaretto ricotta cheesecake

How To Make amaretto ricotta cheesecake

• 1

  THE DAY BEFORE MAKING..... Drain ricotta overnight in refrigerator in a colander lined with paper towels.
• 2

  Preheat oven to 325 degrees F. Mix graham crackers, almonds & butter in a small bowl. Press into bottom of a greased 9" springform pan. Bake 10 minutes. Let cool.
• 3

  Puree ricotta in food processor until smooth, about 30 seconds. Add egg yolks, sugar, zest, vanilla, salt, amaretto & flour, mix for 15 seconds. Remove to a large bowl.
• 4

  Whip egg whites with a stand mixer until stiff peaks form. Fold whites into ricotta mixture 1/3 at a time until just blended.
• 5

  Spread mixture on top of cooled crust & bake on middle rack in oven until center of cake is just set, about 1 - 1 hour, 10 minutes. Remove from oven.
• 6

  Let cake rest for 15 mintues. Run 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, mint leaves & lemon strips when serving.
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