Save on Pinterest

Amaretto Ricotta Cheesecake

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
  • Total Time
    Prep: 35 min. + chilling Bake: 1 hour + chilling
  • Makes
    16 servings

Ingredients

  • 2-3/4 cups 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 sour cream
  • 5 large eggs, room temperature, lightly beaten
  • TOPPING:
  • 1 cup 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 4 layers of cheesecloth or 1 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 until center is almost set, 1 to 1-1/4 hours. 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, until warm, about 10 seconds. 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.
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.
Nutrition Facts
1 slice: 351 calories, 21g fat (13g saturated fat), 134mg cholesterol, 168mg sodium, 29g carbohydrate (26g sugars, 0 fiber), 10g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • smile_e2003
    Mar 13, 2019

    Don't let the ricotta make you wary. This cheesecake has a wonderful texture and taste. The almond flavor of the amaretto is subtle and makes it a little less sweet than a traditional almond cheesecake. I did substitute the cranberries for fresh blueberries, preparing them according to the recipe and everyone that got a slice said they were the best part.