Di Saronno Cheesecake

This cheesecake splits the difference between a classic New York style and an Italian ricotta cake, and the amaretto ties it all together with a warm, almond-kissed sweetness that’s hard to resist.

Ricotta gives the filling a lighter, slightly grainy texture while cream cheese brings that dense, silky richness we all crave. A third of a cup of Di Saronno (or any quality amaretto) perfumes every bite without being boozy.

The graham cracker crust keeps things simple, and the whole cake bakes low and slow until the center is just barely set. Let it cool completely before slicing for the cleanest cuts and the creamiest texture.

Pro Tips

• Bring the ricotta and cream cheese to room temperature before mixing so the batter stays lump-free
• Don’t overbake; the center should still have a slight wobble when you pull it from the oven
• Cool the cake slowly in the pan to prevent cracking on the surface
• A water bath isn’t called for here, but placing a pan of water on the rack below helps keep the oven humid