amaretto ricotta cheesecake

Name: Amaretto Ricotta Cheesecake
Ingredients: ## CRUST:; 3/4 cup(s) graham crackers, crushed; 1/2 cup(s) almonds, ground; 4 tablespoon(s) butter; ## FILLING:; 32 ounce(s) ricotta cheese; 4 x large eggs, divided; 1 cup(s) sugar; 1 tablespoon(s) lemon zest; 2 teaspoon(s) pure vanilla extract; 1/8 teaspoon(s) salt; 3 ounce(s) amaretto liqueur; 3 tablespoon(s) all-purpose flour; ## GARNISH:; - raspberries; - candied lemon peel

(1 RATING)

64 Pinches

Kimmi Knippel (Sweet_Memories)

Cullowhee, NC

Updated on Nov 14, 2012

Mmmmmmm!

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Ingredients

CRUST:
3/4 cup graham crackers, crushed
1/2 cup almonds, ground
4 tablespoons butter
FILLING:
32 ounces ricotta cheese
4 x large eggs, divided
1 cup sugar
1 tablespoon lemon zest
2 teaspoons pure vanilla extract
1/8 teaspoon salt
3 ounces amaretto liqueur
3 tablespoons all-purpose flour
GARNISH:
raspberries
candied lemon peel

How To Make amaretto ricotta cheesecake

Step 1

NOTE: Drain ricotta overnight in refrigerator in a colander lined with paper towels.

Step 2

Preheat oven to 350 degrees F.
Step 3

Mix graham crackers, almonds & butter in a small bowl. Press into bottom of a greased 9" spring form pan. Bake for 10 minutes. Let cool.
Step 4

Puree 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.
Step 5

Whip 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.
Step 6

Spread 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.
Step 7

Let 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.
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