Amaretto-Ricotta Cheesecake

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.

Yield: 12 servings (serving size: 1 slice)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 8.8g
  • Saturated fat: 4.9g
  • Protein: 7.3g
  • Carbohydrate: 28.2g
  • Fiber: 0.5g
  • Cholesterol: 51mg
  • Iron: 0.5mg
  • Sodium: 145mg
  • Calcium: 109mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 375°.
  2. 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. 3. Bake at 375° for 15 minutes. Cool slightly in pan on a wire rack. Reduce oven temperature to 350°.
  4. 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. 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.
  6. 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.
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