Di Saronno Cheesecake
Yield
1 cakePrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| ¼ | cup |
butter
|
|
| 15 | ounces |
ricotta cheese
|
|
| 8 | ounces |
cream cheese
|
|
| 4 | large |
eggs
beaten |
|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
amaretto liqueur
|
*
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
butter
|
|
| 433.5 | ml/g |
ricotta cheese
|
|
| 231.2 | ml/g |
cream cheese
|
|
| 4 | large |
eggs
beaten |
|
| 118 | ml |
sugar
|
|
| 79 | ml |
amaretto liqueur
|
*
|
| 1.3 | ml |
salt
|
|
Directions
Combine crumbs and butter; press over bottom and sides of greased 9 inch spring-form pan.
Chill. Preheat oven to 325℉ (160℃).
Beat together ricotta and cream cheese until smooth.
Add remaining ingredients; beat until smooth.
Pour mixture into pan. Bake 1 hour and 15 minutes of until firm in middle.
Cool 20 to 30 minutes in pan before removing.
Cool completely before serving.
