Amaretto Ricotta Cheesecake
Submitted by dots
Ricotta and cream cheese blend with amaretto liqueur and vanilla in this lighter cheesecake where a graham cracker crust supports creamy filling that’s less dense than New York style but just as satisfying.
YIELD
12 servingsPREP
15 minCOOK
75 minREADY
6 minThis cheesecake swaps all cream cheese for a ricotta-cream cheese blend that bakes up lighter and less heavy than traditional versions.
Amaretto liqueur brings that signature almond sweetness that makes every bite taste a little fancy without being over the top.
The ricotta’s slightly grainy texture creates an interesting mouthfeel that’s more rustic Italian than polished American diner.
Topping with fresh fruit or jam adds color and a tart contrast to the sweet, boozy filling.
Baking Tips
- Beat ricotta and cream cheese until completely smooth or you’ll have lumpy filling
- Let cheesecake cool slowly in the pan for 30 minutes before removing to prevent cracking
- Refrigerate overnight before serving so flavors meld and texture firms up properly
Ingredients
Directions
Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan.
Chill.
Preheat oven to 325.
Beat together ricotta and cream cheese until smooth.
Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle.
Cool 30 minutes in pan before removing.
Cool completely (preferrably in refrigerator overnight) before serving.
Top with fresh fruit, or jam.
Comments
Not clear on your directions, after beating ricotta and cream cheese do you just throw in all the other ingredients and mix?
Thank you,
Joyce Martucci