How To Make Ricotta Cheesecake with Fresh Raspberries
Offering both Italian and American versions, this ricotta cheesecake serves a treat that has an almond crust, creamy filling, and raspberry topping.
Preheat the oven to 325 degrees F and set an oven rack in the middle position. Spray a 9-inch springform pan with nonstick cooking spray; dust it evenly with flour and tap out any excess.
Place the almonds, flour, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process until the nuts are finely chopped and the mixture looks sandy.
In a small bowl, whisk together the egg yolk, cooled melted butter and vanilla. Add the liquid mixture to the nut mixture and pulse several times until the ingredients are well combined, moistened and crumbly.
Dump the mixture into the prepared pan and, using the fingers or the bottom of a measuring cup, press into an even layer. Place the pan in the freezer for 10 minutes to chill; then bake for 10-15 minutes, until the crust is lightly golden.
Let cool on a wire rack.
Combine the cream cheese, sugar and salt in the bowl of a food processor fitted with the blade attachment. Process for about 1 minute until soft and creamy.
Add the ricotta and process for another 2 minutes until the mixture is smooth and light. Add the eggs, 1 at a time, processing for 5 to 10 seconds between each addition.
Add the vanilla, amaretto, cornstarch and orange zest and process until mixture is just combined.
Pour the filling into the crust, smoothing the top with a spatula. Bake the cheesecake for about 50 minutes, until the top is lightly golden, the edges are set and the center is quite jiggly but not totally liquid.
Carefully remove the cheesecake from the oven and allow it to cool completely on a wire rack.
Once cool, run a thin-bladed knife around the edge of the cake, then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
After the cake has chilled, spread the raspberry jam evenly over the top of the cheesecake, leaving a ¾-inch border around the edge of the cake. Place the raspberries evenly over top.
Using a fine sieve, dust the top of the cake with Confectioners’ sugar. Cover and refrigerate until ready to serve.
Remove the sides of the springform pan. Serve the cheesecake and enjoy.
- Calories: 408.54kcal
- Fat: 24.39g
- Saturated Fat: 12.01g
- Trans Fat: 0.08g
- Monounsaturated Fat: 8.33g
- Polyunsaturated Fat: 2.12g
- Carbohydrates: 34.37g
- Fiber: 2.56g
- Sugar: 24.52g
- Protein: 13.88g
- Cholesterol: 126.30mg
- Sodium: 203.78mg
- Calcium: 216.17mg
- Potassium: 230.81mg
- Iron: 1.26mg
- Vitamin A: 201.92µg
- Vitamin C: 6.19mg
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