Amaretto Ricotta Cheesecake Recipe

Amaretto Ricotta Cheesecake Recipe
Amaretto Ricotta Cheesecake Recipe photo by Taste of Home
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Amaretto Ricotta Cheesecake Recipe

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There's a good reason why this cherished recipe was handed down to me by a relative. It's a keeper! The amaretto and ricotta make for a truly unique dessert. —Isabel Neuman, Surprise, Arizona
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + standing Bake: 1 hour + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. + standing Bake: 1 hour + chilling

Ingredients

  • 2-3/4 cups (24 ounces) whole-milk ricotta cheese
  • 1/3 cup cornstarch
  • 1/4 cup Amaretto
  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1 cup (8 ounces) sour cream
  • 5 large eggs, lightly beaten
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons sugar
  • 2 tablespoons Amaretto
  • GARNISH:
  • 1 tablespoon light corn syrup
  • 1 cup fresh cranberries
  • 1/3 cup sugar
  • 1/2 cup sliced almonds, toasted

Directions

Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl.
Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended.
Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake 1 to 1-1/4 hours or until center is almost set. Let stand 5 minutes on a wire rack.
In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer.
Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour.
Top cheesecake with almonds and sugared cranberries. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Amaretto Ricotta Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p82

Nutritional Facts

1 slice: 351 calories, 21g fat (13g saturated fat), 134mg cholesterol, 168mg sodium, 29g carbohydrate (26g sugars, 0 fiber), 10g protein.

  • 2-3/4 cups (24 ounces) whole-milk ricotta cheese
  • 1/3 cup cornstarch
  • 1/4 cup Amaretto
  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1 cup (8 ounces) sour cream
  • 5 large eggs, lightly beaten
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons sugar
  • 2 tablespoons Amaretto
  • GARNISH:
  • 1 tablespoon light corn syrup
  • 1 cup fresh cranberries
  • 1/3 cup sugar
  • 1/2 cup sliced almonds, toasted
  1. Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl.
  2. Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended.
  3. Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake 1 to 1-1/4 hours or until center is almost set. Let stand 5 minutes on a wire rack.
  4. In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer.
  5. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
  6. For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour.
  7. Top cheesecake with almonds and sugared cranberries. Yield: 16 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Amaretto Ricotta Cheesecake in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p82

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