Ricotta Cheesecake
Indulge in a rich Ricotta Cheesecake with an Amaretti cookie crust, perfect for special occasions or shared among 10-12 guests.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ciaoitalia.com.
Cooking tools:
- Tart pan
- Food processor
- Pie weights
- Rolling pin
- Hand mixer
- Sifter
- Cooling rack
- Parchment paper
- Aluminum foil
- Plastic wrap
- Oven
- Refrigerator
- Mixing bowl
- Fork
- Chef's knife
- Serving platter
- Measuring cup
Ingredients
- 2 cups low fat ricotta cheese, well drained
- 1/2 cup mascarpone
- 2 eggs plusyolk
- 1/3 cup plus 2 tablespoons confectioners’ sugar, sifted
- Finely grated zest of one large orange 
- 1 teaspoon fior di Sicilia
- 1/4 teaspoon salt
- AMARETTI COOKIE CRUST
- 30 amaretti cookies (Abouttoounces)
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- PASTRY DOUGH
- 1 1/2 cups chilled unbleached all purpose flour
- 3 tablespoons sugar
- Pinch salt
- 8 tablespoons butter, diced
- 1 egg yolk, lightly beaten
- 2 tablespoons fresh lemon juice
- Preheat the oven to 350°F.
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