Ricotta Cheesecake

Name: Ricotta Cheesecake
Total time: 100 min
Ingredients: ¾ cup slivered almonds; ¼ cup all-purpose flour, (spooned into measuring cup and leveled-off); 3 tablespoons granulated sugar; Pinch salt; 1 large egg yolk; 2 tablespoons unsalted butter, (melted and cooled slightly); ½ teaspoon vanilla extract; 1 (8-oz) package cream cheese, at room temperature (preferably Philadelphia brand); ¾ cup granulated sugar; ¼ teaspoon kosher salt; 1 (32-oz) tub (about 4 cups) whole milk ricotta (do not use low-fat); 3 large eggs; 1 teaspoon vanilla extract; 1 tablespoon amaretto ((rum or Grand Marnier may be substituted)); 1 tablespoon cornstarch; 2 teaspoons orange zest, (from one orange); ⅓ cup seedless raspberry jam, (best quality); 8 oz (about 2½ cups) fresh raspberries (you'll need a pint but you'll have extra); Confectioners' sugar (for dusting)

www.onceuponachef.com

This dessert combines the creamy richness of American cheesecake with the lighter, drier texture of Italian ricotta cheesecake.

View full recipe on www.onceuponachef.com

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.onceuponachef.com.

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Ingredients

¾ cup slivered almonds
¼ cup all-purpose flour, (spooned into measuring cup and leveled-off)
3 tablespoons granulated sugar
Pinch salt
1 large egg yolk
2 tablespoons unsalted butter, (melted and cooled slightly)
½ teaspoon vanilla extract
1 (8-oz) package cream cheese, at room temperature (preferably Philadelphia brand)
¾ cup granulated sugar
¼ teaspoon kosher salt
1 (32-oz) tub (about 4 cups) whole milk ricotta (do not use low-fat)
3 large eggs
1 teaspoon vanilla extract
1 tablespoon amaretto ((rum or Grand Marnier may be substituted))
1 tablespoon cornstarch
2 teaspoons orange zest, (from one orange)
⅓ cup seedless raspberry jam, (best quality)
8 oz (about 2½ cups) fresh raspberries (you'll need a pint but you'll have extra)
Confectioners' sugar (for dusting)