Espresso Ricotta Cheesecake

by Kathleen Morrison

Servings: 10 servings

INGREDIENTS

48 amaretti cookies
1/2 cup Graham cracker crumbs
1 stick butter, melted
2 tbsp. gelatin
4 tbsp. cold water
1/4 cup sugar
1/2 cup espresso coffee, strong
1 container (15 oz.) ricotta cheese
1/2 tsp. pure vanilla extract
3/4 cup heavy cream
1 pinch cinnamon
1 tbsp. toasted almonds

INSTRUCTIONS

Preheat oven to 400°F. Butter a 10-inch springform pan. Using a rolling pin crush amaretti cookies to fine crumbs. Set aside 1/2 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 1/2 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 1/4 cup heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds.

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Tagged: cheesecakes, desserts, espressocheesecake add tags

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