Espresso Ricotta Cheesecake

1. 1

   Preheat oven to 400F.

2. 2

   Butter a 10-inch springform pan.

3. 3

   Using a rolling pin crush amaretti cookies to fine crumbs.

4. 4

   Set aside 1/2 cup of crumbs and transfer remaining crumbs to a bowl; add Graham crackers and stir in melted butter.

5. 5

   Press crumb mixture on bottom and halfway up sides of springform pan.

6. 6

   Bake 5 minutes; cool completely.

7. 7

   In a small bowl sprinkle gelatin over cold water and let soften.

8. 8

   In a large bowl combine hot espresso with sugar and gelatin mixture and stir to dissolve.

9. 9

   Let cool slightly.

10. 10

    Add ricotta cheese and beat until smooth.

11. 11

    Stir in vanilla.

12. 12

    In a chilled bowl whip 1/2 cup of the cream to stiff peaks; fold into coffee mixture.

13. 13

    Pour half of coffee mixture into crust, top with reserved amaretti crumbs and cover with remaining coffee mixture.

14. 14

    Smooth top.

15. 15

    Chill overnight.

16. 16

    To serve, run a knife around edge of pan to loosen and carefully remove springform rim.

17. 17

    Whip remaining 1/4 cup heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake.

18. 18

    Sprinkle with toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.