Espresso ricotta cheesecake
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 48 | Amaretti cookies | |
| ½ | cup | Graham cracker crumbs |
| 1 | Stick butter, melted | |
| 2 | tablespoons | Gelatin |
| 4 | tablespoons | Cold water |
| ¼ | cup | Sugar |
| ½ | cup | Strong espresso coffee |
| 1 | 15-ounce container ricotta | |
| Cheese | ||
| ½ | teaspoon | Pure vanilla extract |
| ¾ | cup | Heavy cream |
| pinch | Cinnamon | |
| 1 | tablespoon | Toasted almonds |
Directions
Preheat oven to 400 degrees. Butter a 10-inch springform pan.
Using a rolling pin crush amaretti cookies to fine crumbs. Set aside ½ cup of crumbs and transfer remaining crumbs to a bowl; add graham crackers and stir in melted butter. Press crumb mixture on bottom and halfway up sides of springform pan. Bake 5 minutes; cool completely.
In a small bowl sprinkle gelatin over cold water and let soften. In a large bowl combine hot espresso with sugar and gelatin mixture and stir to dissolve. Let cool slightly. Add ricotta cheese and beat until smooth. Stir in vanilla. In a chilled bowl whip ½ cup of the cream to stiff peaks; fold into coffee mixture. Pour half of coffee mixture into crust, top with reserved amaretti crumbs and cover with remaining coffee mixture. Smooth top. Chill overnight.
To serve, run a knife around edge of pan to loosen and carefully remove springform rim. Whip remaining ¼ cup heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds.
Yield: 10 servings
TASTE SHOW #TS4614