Recipe – Making An 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!

Ingredients

• 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

Yields

Makes 14 servings Enjoy