WHAT YOU’LL NEED TO MAKE RICOTTA CHEESECAKE
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Start by spraying a 9-inch springform pan with nonstick cooking spray. Dust with flour and tap out any excess.
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For the crust, combine the almonds, flour, sugar and salt in a food processor.
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Process until the nuts are finely chopped.
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Process until the nuts are finely chopped.
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Add the liquid mixture to the nut mixture.
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Process until the mixture is well combined. It will look moistened and crumbly.
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Dump the mixture into the prepared pan.
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And press into an even layer. You can use your hands or the bottom of a measuring cup.
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Chill the crust in the freezer for about 10 minutes, then bake at 325°F for 10-15 minutes, until lightly golden.
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Meanwhile, make the filling.
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Add the cream cheese, sugar and salt to the bowl of a food processor. Process until soft and creamy, about 1 minute.
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Add the ricotta and process until the mixture is smooth and light, another 2 minutes.
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Add the eggs, one at a time, mixing for about 10 seconds after each addition.
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Add the vanilla, amaretto, cornstarch and orange zest.
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Process for a few seconds to combine.
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Pour the filling on top of the baked crust.
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And bake for 50 to 60 minutes, until the outside is set and the center is jiggly but not liquid.
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It will sink and crack a bit as it cools — that’s okay since it all gets covered with fruit anyway. Let it cool completely, then chill for at least 4 hours or overnight. Before serving, spread the raspberry jam over top of the cheesecake, leaving a small border around the edges.
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Arrange the raspberries neatly on top.
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Then dust lightly with Confectioners’ sugar.
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Serve and enjoy!
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