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Ricotta Amaretto Cheesecake and a Warm Home

Posted in Abruzzo, Caro Diario.(dear diary..), Country House Living, cucina povere, desserts, La Dolce Vita, recipes, slow food, and the Mediterranean diet

copyright 2011 art of living.PrimaMedia,Inc/Maria Liberati

When it is cold outside, it’s time to enjoy the inner warmth of your home..sitting by the fireplace..or by the light of a beaming candle and rediscover the simple things you have right there..reading that novel you have been wanting to finish, write..if nothing creative comes to mind..keep a daily journal or diary, or sit and enjoy a hot cup of tea..simple but all beautiful things to be savored in the warmth of your own home…oh I guess it is the beautiful  simplicity of a country house here in the mountains of Italy that has taught me the beauty of simplicity..

A piece of cheesecake makes a perfect accompaniment to that hot cup of tea…

Ricotta Amaretto Cheesecake

*4 eggs

* 10 ounces of crushed amaretti cookies

*7 graham crackers crushed

*8 ounces cream cheese

*1 cup ricotta cheese

1 cup whipping cream

*3/4 cup sugar

*1/2 cup unsalted butter

*1 tsp vanilla

Let cream cheese sit a t room temperature for 20 minutes. Crush amaretti and graham crakers. Melt butter in pan. add in crushed cookies to butter. Blend until a smooth paste. Cover 8 inch cake pan with parchment paper. Butter the paper and arrange crumb mixture on botom and sides of pan as crust. Set aside

In a bowl blend cream cheese ,ricotta, sugar and vanilla, until well blended. Separate the eggs. Place egg yolks cream  into cream cheese mixture, blend in by hand with spatula.  In a separate bowl whip egg whites till peaks form,then blend into cheese mixture. When unifrmly blended, place int ocrust and let cook in preheated oven at 375 degrees for 1 hour. remove from oven and let cool for approximately 4 hours. Serve with a glass of Prosecco

For more great recipes, get your copy of the award winning book The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition

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Designed by Brian Hanshaw

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