Amaretto Ricotta Cheesecake
Amaretto Cheesecake recipe
Yield
12 servingsPrep
15 minCook
75 minReady
6 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11/2 | cups |
graham cracker crumbs
|
*
|
| ½ | stick |
butter
melted |
|
| 15 | ounces |
ricotta cheese
|
|
| 8 | ounces |
cream cheese
|
|
| 4 | large |
eggs
lightly beaten |
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
amaretto liqueur
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | l |
graham cracker crumbs
|
*
|
| 56.5 | g |
butter
melted |
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 4 | large |
eggs
lightly beaten |
|
| 118 | ml |
sugar
|
|
| 79 | ml |
amaretto liqueur
|
*
|
| 5 | ml |
vanilla extract
|
|
| 1.3 | ml |
salt
|
|
Directions
Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan.
Chill.
Preheat oven to 325.
Beat together ricotta and cream cheese until smooth.
Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle.
Cool 30 minutes in pan before removing.
Cool completely (preferrably in refrigerator overnight) before serving.
Top with fresh fruit, or jam.
