Ricotta Cheesecake With Almonds

Name: Ricotta Cheesecake With Almonds
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 142 grams almond biscotti; 1 teaspoons almond extract; 59 milliliters sliced almonds; 79 milliliters sliced almonds, for topping; 1 Tbsp amaretto liqueur; 1 Tbsp confectioners sugar; 3 larges eggs, at room temperature, separated; 473 milliliters pound fresh ricotta (about; 118 milliliters granulated sugar; 2 Tbsps granulated sugar; 1 teaspoons ground cinnamon; 1 Grated zest of orange; 3 Tbsps unsalted butter, melted; 1 teaspoons vanilla extract

This recipe serves 8. This recipe covers 14% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and vegetarian recipe has 403 calories, 15g of protein, and 28g of fat per serving. From preparation to the plate, this recipe takes roughly 2 hours and 20 minutes. Head to the store and pick up vanillan extract, almond extract, ricotta, and a few other things to make it today.

Instructions

Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees F.

Ingredients you will need

Crust

Equipment you will use

Oven

Spread the almonds for both the crust and topping (1/4 cup plus 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes.

Ingredients you will need

Almonds

Crust

Equipment you will use

Baking Sheet

Oven

Let cool. Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground.

Ingredients you will need

Granulated Sugar

Biscotti

Almonds

Equipment you will use

Food Processor

Add the butter and pulse to combine. Press the mixture into the bottom of an 8-inch springform pan.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Bake until set, about 12 minutes, then transfer to a rack and let cool completely. Reduce the oven temperature to 300 degrees F.

Equipment you will use

Oven

Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes.

Ingredients you will need

Granulated Sugar

Egg Yolk

Equipment you will use

Blender

Bowl

Add the ricotta and beat until smooth, about 2 more minutes. Beat in the amaretto, vanilla and almond extracts, and orange zest.

Ingredients you will need

Orange Zest

Amaretto Liqueur

Ricotta Cheese

Vanilla

Almonds

Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat). Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined. Scrape the batter into the prepared crust.

Ingredients you will need

Granulated Sugar

Egg Whites

Ricotta Cheese

Crust

Equipment you will use

Spatula

Blender

Bowl

Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes.

Equipment you will use

Oven

Transfer to a rack and let cool, 20 minutes. Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely.

Equipment you will use

Knife

Combine the confectioners' sugar and cinnamon in a fine-mesh sieve and dust over the cheesecake. Scatter the remaining 1/3 cup toasted almonds on top and dust again.

Ingredients you will need

Powdered Sugar