The Richest Cheesecake

This is an Italian-style cheesecake masquerading as the rest of them. Two cheeses do the work: 16 ounces of cream cheese plus a full pound of cottage cheese, which is the European backbone that makes this denser and less sweet than a standard New York cheesecake.

The coffee-amaretto combination is the personality. Two tablespoons of instant espresso dissolved in two tablespoons of amaretto liqueur gives the filling tiramisu undertones without making it taste like coffee. It’s subtle, sophisticated, and the reason this recipe earns its ‘richest’ billing.

The lattice top is the second move that separates this from any 9-inch cheesecake out there. The crust dough gets split into two balls: three-quarters lines the springform pan, one-quarter rolls out into strips for the woven top. The lattice goes on partway through baking, then gets a quick 15-minute high-heat finish to bronze the strips.

Cooling matters. An hour or two in the cracked oven door, then full refrigeration. Skipping the slow cool is what gives cheesecakes their notorious crack down the middle.

Chef Tips

• Drain the cottage cheese in a fine sieve for 15 minutes before using, or press through to break up the curds for a smoother filling.
• Room temperature cream cheese is non-negotiable for a smooth batter. Cold cream cheese leaves lumps.
• Beat the eggs in one at a time, fully incorporating each. Rushed eggs cause cracks.
• The slow cooling in the cracked oven is what prevents the surface from sinking or splitting. Don’t skip.

Variations

• Swap amaretto for Frangelico (hazelnut) or Kahlua for different liqueur profiles.
• Add a teaspoon of pure almond extract along with the amaretto for stronger nutty character.
• Skip the lattice and top with toasted sliced almonds for a simpler finish.