amaretto ricotta cheesecake
(2 ratings)
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YUMMY! From our grocery store flyer.....
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(2 ratings)
Ingredients For amaretto ricotta cheesecake
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32 oz. pkgricotta cheese
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1/2 calmonds, ground
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4 x lgeggs, divided
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2 tsplemon zest, grated
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1/8 tspsalt
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3 Tbspall purpose flour
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3/4 cgraham crackers, crushed
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2 Tbspbutter, melted
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1 csugar
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1 Tbsppure vanilla extract
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2 ozamaretto liqueur
- GARNISH:
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raspberries, fresh
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lemon peel strips
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mint leaves
How To Make amaretto ricotta cheesecake
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1THE DAY BEFORE MAKING..... Drain ricotta overnight in refrigerator in a colander lined with paper towels.
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2Preheat 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.
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3Puree 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.
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4Whip egg whites with a stand mixer until stiff peaks form. Fold whites into ricotta mixture 1/3 at a time until just blended.
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5Spread 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.
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6Let 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.
- 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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