Amaretto-Ricotta Cheesecake Recipe

Name: Amaretto-Ricotta Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 almond biscotti (about 7 ounces); 1/4 cup sugar; 1 large egg white; 1 (15-ounce) carton part-skim ricotta cheese; 3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened; 2/3 cup sugar; 1/4 cup amaretto (almond-flavored liqueur); 2 tablespoons all-purpose flour; 1 large egg; 1 large egg white

Servings: persons

1
Preheat oven to 375u00b0.
2
Place biscotti in a food processor; process until fine crumbs form to yield 1 1/3 cups. Add 1/4 cup sugar; process until blended. Add 1 egg white, and process until blended. Press crumb mixture into bottom and 1 inch up sides of an 8-inch springform pan.
3
Bake at 375u00b0 for 15 minutes. Cool slightly in pan on a wire rack. Reduce oven temperature to 350u00b0.
4
Combine ricotta and next 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth. Add flour, egg, and 1 egg white, beating just until blended. Pour batter into prepared crust. Gently tap on counter to remove air bubbles.
5
Bake at 350u00b0 for 45 minutes. Remove from oven, and carefully run a knife around outside edge of cake. Cool completely in pan on wire rack. Cover and chill overnight.
6
Note: Before chilling cheesecake, place a paper towel over pan before covering with foil. This will catch the condensation that forms around the cheesecake while it's in the refrigerator. You may substitute 1/2 teaspoon almond extract plus 1/4 cup water for the amaretto, if desired.

1378

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 almond biscotti (about 7 ounces), 1/4 cup sugar, 1 large egg white, 1 (15-ounce) carton part-skim ricotta cheese, and more.

Yes, Amaretto-Ricotta Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Amaretto-Ricotta Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions