Ingredients: |
Ingredients: 3 oz (about 20) Amaretti Cookies 2 oz ( about 4 whole crackers) Honey Graham Crackers, coarsely crushed Pinch of Salt 5 tbsp butter, melted 1 tsp Unflavored Powdered Gelatin 3/4 cup chilled heavy Cream 2 (8 oz ea) Cream Cheese, softened 3/4 cup Ricotta Cheese 3/4 cup Sugar 1/4 cup Sour Cream 1/4 cup Fresh Lemon Juice
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Directions: |
Directions:To Make Crust: Preheat oven to 350º. 1. In food processor or blender, pulse the cookies, graham crackers, and salt until finely ground. 2. Transfer the crumbs to a small bowl and stir in the butter. 3. Press the crumbs evenly over the bottom and halfway up the side of an 8 in springform pan. 4. Bake for about 10 minutes, until the crust is set. Cool on a rack.
To Make Cheesecake: 1. In a microwave dish, sprinkle the gelatin over 2 tbsp of cold water. Let stand until the gelatin is softened (about 10 minutes). 2. Meanwhile, in a small bowl, beat heavy cream until soft peaks form, refrigerate. 3. In another bowl, beat the cream cheese, ricotta, sugar and salt with an electric mixer on high until light and fluffy (about 5 minutes). 4. Beat in the sour cream and lemon juice. 5. Microwave the gelatin until melted (5 seconds). 6. Scrap gelatin into the cream cheese mixture and beat until fully mixed. 7. Fold in the whipped heavy cream. 8. Pour the mixture into the cooled crust and smooth the surface. 9. Refrigerate the cake until firm and set (3 hours). |