Recipe courtesy of David Rosengarten
Espresso Ricotta Cheesecake
- Level: Easy
- Yield: 10 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 313
- Total Fat
- 24
- Saturated Fat
- 14
- Carbohydrates
- 18
- Dietary Fiber
- 0
- Sugar
- 9
- Protein
- 8
- Cholesterol
- 70
- Sodium
- 119
Ingredients
48 amaretti cookies
1/2 cup graham cracker crumbs
1 stick butter, melted
2 tablespoons gelatin
4 tablespoons cold water
1/4 cup sugar
1/2 cup strong espresso coffee
1 15-ounce container ricotta cheese
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
Pinch cinnamon
1 tablespoon toasted almonds
Directions
- Preheat oven to 400 degrees. Butter a 10-inch springform pan.
- Using a rolling pin crush amaretti cookies to fine crumbs. Set aside 1/2 cup of crumbs and transfer remaining crumbs to a bowl; add graham crackers and stir in melted butter. Press crumb mixture on bottom and halfway up sides of springform pan. Bake 5 minutes; cool completely.
- In a small bowl sprinkle gelatin over cold water and let soften. In a large bowl combine hot espresso with sugar and gelatin mixture and stir to dissolve. Let cool slightly. Add ricotta cheese and beat until smooth. Stir in vanilla. In a chilled bowl whip 1/2 cup of the cream to stiff peaks; fold into coffee mixture. Pour half of coffee mixture into crust, top with reserved amaretti crumbs and cover with remaining coffee mixture. Smooth top. Chill overnight.
- To serve, run a knife around edge of pan to loosen and carefully remove springform rim. Whip remaining 1/4 cup heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds.