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1
Position oven rack in center of oven; preheat to 350u00b0; grease the bottom and sides of a 9 x 3 inch springform pan; sprinkle the bottom of the pan with 1/3 cup cookie crumbs.
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2
In the bowl of a food processor, combine the ricotta and sour cream; process until smooth.
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3
Add in the egg yolks and 1/2 cup of sugar; process until well blended.
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4
Add in the flour, vanilla extract, amaretto, orange zest, and salt; process until blended.
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5
Transfer mixture to a bowl.
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6
In the bowl of a stand mixer, using the whisk attachment, beat the egg whites and cream of tartar at med-high speed until soft peaks begin to form.
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7
Gradually add in teh remaining 1/4 cup sugar and beat at high speed until the whites form stiff, shiny peaks.
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8
Gently fold 1/3 of the whites into the ricotta mixture; then fold in the remaining whites in two more additions.
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9
Scrape the batter into the prepared pan and smooth the top.
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10
Sprinkle the remaining 1/3 cup cookie crumbs over the top.
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11
Place the pan on a baking sheet and bake the cake for 35-45 minutes, until the top is browned and cracked and the center jiggles but is not liquid.
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12
Transfer the pan to a wire rack and cool for 30 minutes.
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13
Run a thin knife around the edge of the pan to loosen the cake; remove the side of the pan and cool cake until just slightly warm.
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14
To serve, slice cake using a thin-bladed sharp knife; store in the refrigerator, covered, for up to 3 days.
