Espresso Ricotta Cheesecake2015-10-15
- Yield : 10 servings
Average Member Rating
(0 / 5)
0 People rated this recipe
- 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
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.