Espresso ricotta cheesecake

Yield: 4 servings

Measure 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

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

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