From Once Upon a Chef
Ricotta Cheesecake with Fresh Raspberries
- Time
- 1 hr 40 min
- Makes
- 12
- Ingredients
- 19
11 things you may not have.
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Ingredients
- ¾ cup slivered almonds
- ¼ cup all-purpose flour, (spooned into measuring cup and leveled-off)
- 3 tablespoons granulated sugar
- Pinch salt
- 1 large egg yolk
- 2 tablespoons unsalted butter, (melted and cooled slightly)
- ½ teaspoon vanilla extract
- 1 (8-oz) package cream cheese, at room temperature (preferably Philadelphia brand)
- ¾ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 (32-oz) tub (about 4 cups) whole milk ricotta (do not use low-fat)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon amaretto ((rum or Grand Marnier may be substituted))
- 1 tablespoon cornstarch
- 2 teaspoons orange zest, (from one orange)
- ⅓ cup seedless raspberry jam, (best quality)
- 8 oz (about 2½ cups) fresh raspberries (you'll need a pint but you'll have extra)
- Confectioners' sugar (for dusting)
Nutrition · per serving
- Calories
- 382 kcal
- Fat
- 23 g
- Fiber
- 2 g
- Sugar
- 22 g
- Sodium
- 207 mg
- Protein
- 13 g
- Cholesterol
- 126 mg
- Carbohydrate
- 32 g
- Saturated fat
- 12 g
As published by Once Upon a Chef.
The method
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