Ricotta Cheesecake With Almonds
- 1/4 cup sliced almonds
- 5 ounces almond biscotti
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 3 large eggs, at room temperature, separated
- 1/2 cup plus 2 tablespoons granulated sugar
- 1 pound fresh ricotta (about 2 cups)
- 1 tablespoon amaretto liqueur
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Grated zest of 1 orange
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon ground cinnamon
- 1/3 cup sliced almonds, for topping
- Make the crust: Position a rack in the lower third of the oven and preheat to 350 degrees F. Spread the almonds for both the crust and topping (1/4 cup plus 1/3 cup) on a rimmed baking sheet and bake until golden, about 5 minutes.
- Let cool.
- Crumble the biscotti into a food processor; add 1/4 cup toasted almonds and the granulated sugar and pulse until finely ground.
- Add the butter and pulse to combine.
- Press the mixture into the bottom of an 8-inch springform pan.
- Bake until set, about 12 minutes, then transfer to a rack and let cool completely.
- Reduce the oven temperature to 300 degrees F.
- Meanwhile, make the filling: Beat the egg yolks and 1/2 cup granulated sugar in a large bowl with a mixer on high speed until pale, about 2 minutes.
- Add the ricotta and beat until smooth, about 2 more minutes.
- Beat in the amaretto, vanilla and almond extracts, and orange zest.
- Put the egg whites and the remaining 2 tablespoons granulated sugar in a separate bowl and beat with a mixer on medium-high speed until soft peaks form (do not overbeat).
- Using a rubber spatula, fold about one-third of the beaten egg whites into the ricotta mixture, then gently fold in the rest until just combined.
- Scrape the batter into the prepared crust.
- Bake until slightly puffed and lightly golden on top, about 1 hour, 20 minutes.
- Transfer to a rack and let cool, 20 minutes.
- Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely.
- Combine the confectioners' sugar and cinnamon in a fine-mesh sieve and dust over the cheesecake.
- Scatter the remaining 1/3 cup toasted almonds on top and dust again.
- Serve at room temperature.
- Photograph by Johnny Miller
almonds, almond biscotti, sugar, unsalted butter, eggs, sugar, ricotta, liqueur, vanilla, almond, orange, sugar, ground cinnamon, almonds
Taken from www.foodnetwork.com/recipes/food-network-kitchens/ricotta-cheesecake-with-almonds-recipe.html (may not work)