Amaretto Ricotta Cheesecake

• 2-3/4 cups whole-milk ricotta cheese
• 1/3 cup cornstarch
• 1/4 cup amaretto
• 2 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar
• 1 cup sour cream
• 5 large eggs, lightly beaten
• 1 cup sour cream
• 2 tablespoons sugar
• 2 tablespoons amaretto
• 1 tablespoon light corn syrup
• 1 cup fresh cranberries
• 1/3 cup sugar
• 1/2 cup sliced almonds, toasted

1. Line a strainer or colander with four layers of cheesecloth or one coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl.
2. Preheat oven to 350u0b0. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended.
3. Pour into a greased 10-in. springform pan. Place on a
4. . Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack.
5. In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer.
6. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
7. For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour.
8. Top cheesecake with almonds and sugared cranberries.

wholemilk, cornstarch, amaretto, cream cheese, sugar, sour cream, eggs, sour cream, sugar, amaretto, light corn syrup, fresh cranberries, sugar, almonds

Taken from www.tasteofhome.com/recipes/amaretto-ricotta-cheesecake/ (may not work)