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
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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. |