amaretto cheesecake from loren martin

10 servings
1/2 c graham cracker crushed
½  Stick butter, melted
15 ounces Ricotta cheese
8 ounces Cream cheese
Eggs, lightly beaten
½ cup Sugar
⅓ cup Amaretto liquor
1 teaspoon Vanilla
¼ teaspoon Salt

Great topped with strawberry jam. Combine crumbs of graham crackers and butter; press over bottom and sides of greased 9 inch spring-form pan. Chill. Preheat oven to 325. Beat together ricotta and cream cheese until smooth. Pour mixture into pan; bake 1 hour and 15 minutes, or until firm in middle. Cool 30 minutes in pan before removing. Cool completely (preferrably in refrigerator overnight) before serving. Top with fresh fruit, or jam.

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