Ricotta Cheese Cake in Amaretti Crust
Italian cheesecake is light and not as dense as American style cheesecakes. The combination of ricotta, mascarpone and sour cream give this cake a really smooth texture. It is important to use high quality ricotta cheese and to bake this cake in a bagnomaria (water bath). Enjoy it plain or with a fruit topping such as marmalade, strawberries in syrup or make a delicious lemon curd to spread on top. Either way it is delicious.
Serves 8- 10
- 30 small (1-inch) imported amaretti cookies
- 4 tablespoons unsalted butter, melted and cooled
- 2 3/4 cup whole milk ricotta cheese
- 1 1/4 cups mascarpone cheese
- 1/2 cup sour cream
- 1 cup sugar
- 3 large eggs
- 1/4 teaspoon salt
- 2 tablespoons unbleached all purpose flour
- 1/2 teaspoon almond extract
- 1/4 cup Amaretto liqueur
- Lemon Curd (optional)
- 4 Juice and zest ofmedium lemons
- 1/4 cup unsalted butter cut into bits
- 1 1/4 cups sugar
- 4 large eggs, slightly beaten
- For the Lemon Curd
- Combine the juice, zest, butter and sugar in the top of a double boiler. Stir over medium heat until the sugar dissolves and the butter is melted.
- Add the eggs in steady stream to the lemon mixture and cook stirring constantly over medium heat until the mixture thickens to the consistency of pudding.
- Transfer the mixture to a glass bowl; place a sheet of plastic wrap directly on the surface and refrigerate until needed. Can be made two days ahead of time.
- For the Crust
- Preheat the oven to 350°F.
- Whirl the cookies to a powder in a food processor or use a rolling pin. Transfer the crumbs to a small bowl and stir in the butter to evenly coat them. Pat the crumb mixture in the bottom of a 9 1/2 x 2 1/2 inch springform pan. Wrap a large sheet of aluminum foil around the outside of the pan.
- Refrigerate until needed. Can be made two days ahead of time.
- For the Filling
- In a stand mixer or by hand with a hand held mixer, beat the ricotta cheese with the mascarpone and sour cream. Beat in the sugar and eggs one at a time. Beat in the salt and flour. Beat in the extract and the liqueur.
- Pour the batter carefully into the prepared pan. Place the pan in a larger pan and carefully pour boiling water into the larger pan until it is about 1-inch up the sides of the springform pan.
- Bake on the middle oven shelf for 45 minutes. Turn off the oven and allow the cake to sit in the oven 45 minutes longer.
- Remove the cake from the larger pan. Carefully remove and discard the aluminum foil. Allow the cake to cool for 30 minutes. Cover the top of the cake loosely with wax paper and refrigerate several hours or overnight.
- When ready to serve, allow the cake to come to room temperature. Unlatch the springform pan rim and carefully remove it. Place the cake on its base on a serving platter. Cut into wedges.
- If topping the cake with lemon curd, spread the curd carefully over the top of the cake and refrigerate 1 hour before serving. Cut into wedges to serve.
- If using jam or fruits in syrup, cut the wedges first then spoon the jam or fruit over each wedge.
- Note: To get even cuts, dip your cake server in ice water and wipe dry as each slice is cut.
This recipe was featured on Season 22 - Episode 2206.