Recipe – Making An Amaretto Ricotta Cheesecake

Recipe - Amaretto Ricotta Cheesecake

This delicious Italian cheesecake is made with ricotta and hints of amaretto. It is a rich, decadent dessert that is easy to make. It can be stored for up to 2 months in the freezer. To serve, thaw it in the refrigerator overnight.

Amaretto Ricotta Cheesecake is light and airy, is an easy dessert to prepare, and is a delicious way to enjoy the amaretto flavor. It’s so simple to make and tastes great! If you love cheesecakes, you will love this one!


  • 2 cups ricotta
  • 1/3 cup cornstarch
  • 1 ½ cups sugar
  • ¼ cup amaretto
  • 2 cups mascarpone
  • ½ cup sour cream
  • 5 large or jumbo eggs

Sour Cream Topping

  • 2 tablespoon sugar
  • 2 tablespoon amaretto
  • 1 cup sour cream
  • ½ cup almond flakes
  • 4 oz red currant

Preparation Directions

  • Add the ricotta, mascarpone, sour cream, and sugar in a large bowl. Mix the composition with a mixer until it becomes smooth.
  • Add the cornstarch and amaretto gradually. Homogenize the composition with the mixer.
  • Gradually add whole eggs and beat with the mixer at medium speed until the mixture becomes homogeneous and soft
  • Take a 10-inch baking dish and line it with baking paper
  • Put the composition in the lined tray and bake the mixture for 75 minutes at 350 degrees F
  • Meanwhile, prepare the topping. In a small bowl, mix the sour cream with the sugar and amaretto
  • After the cheesecake is baked, please leave it to cool for 5 minutes, then pour the topping on top and put the cheesecake in the oven for another 15 minutes
  • After it is baked, let it cool on a grill for 1 hour, then put it in the refrigerator for 4 hours to cool completely.
  • Decorate the cheesecake with red currants and toasted almond flakes


Makes 14 servings Enjoy

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