Amaretto Ricotta Cheesecake

Name: Amaretto Ricotta Cheesecake
Prep time: 35 min
Cook time: 60 min
Total time: 1 h 35 min
Yield: 16 servings.
Cuisine: Asian Desserts, Asian Recipes, Indian Recipes, Italian Desserts, Italian Recipes
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

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

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.

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Reviews

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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.