"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Amaretto Ricotta Cheesecake Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Amaretto Ricotta Cheesecake, by , is from Hanus Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Arlene Hanus

Category:
Category:

Ingredients:  
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, 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:
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.

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.

Number Of Servings:
Number Of Servings:
16 servings

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

2W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!