Amaretto-Ricotta Cheesecake

Oxmoor House
Prep: 14 minutes; Cook: 1 hour; other: 24 hours

Italian cheesecakes are made with ricotta cheese, producing a firm and creamy yet slightly granular texture. Sweet amaretto flavors the filling of this luscious cake, while almond biscotti produces a deliciously nutty crust.

12 servings (serving size: 1 slice)


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6 almond biscotti (about 7 ounces)
1/4 cup sugar
1 large egg white
1 (15-ounce) carton part-skim ricotta cheese
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
2/3 cup sugar
1/4 cup amaretto (almond-flavored liqueur)
2 tablespoons all-purpose flour
1 large egg
1 large egg white


1. Preheat oven to 375°.

2. Place biscotti in a food processor; process until fine crumbs form to yield 1 1/3 cups. Add 1/4 cup sugar; process until blended. Add 1 egg white, and process until blended. Press crumb mixture into bottom and 1 inch up sides of an 8-inch springform pan.

3. Bake at 375° for 15 minutes. Cool slightly in pan on a wire rack. Reduce oven temperature to 350°.

4. Combine ricotta and next 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add flour, egg, and 1 egg white, beating just until blended. Pour batter into prepared crust. Gently tap on counter to remove air bubbles.

5. Bake at 350° for 45 minutes. Remove from oven, and carefully run a knife around outside edge of cake. Cool completely in pan on wire rack. Cover and chill overnight.

Note: Before chilling cheesecake, place a paper towel over pan before covering with foil. This will catch the condensation that forms around the cheesecake while it's in the refrigerator. You may substitute 1/2 teaspoon almond extract plus 1/4 cup water for the amaretto, if desired.

Created date

October 2009

Nutritional Information

Calories 226
Fat 8.8 g
Satfat 4.9 g
Protein 7.3 g
Carbohydrate 28.2 g
Fiber 0.5 g
Cholesterol 51 mg
Iron 0.5 mg
Sodium 145 mg
Calcium 109 mg