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Ricotta Cheesecake

Source: Burt Wolf's Menu Cookbook
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  1 Hour 15 Minutes
  Makes 8 servings
For the Crust:
1-1/2 cups amaretti cookie crumbs
5 tablespoons unsalted butter, melted
For the Filling:
1/4 cup amaretto
1/2 cup chopped dried apricots
3 cups whole-milk ricotta cheese
1/4 cup all-purpose flour
2/3 cup sugar
1/8 teaspoon ground mace
1 teaspoon vanilla extract
4 large eggs, separated
Combine the cookie crumbs with 4 tablespoons of the butter. Brush a 10-inch springform pan with the remaining butter and then press in the crust. Refrigerate while you prepare the filling.

Preheat the oven to 350 degrees F.

In a small pan, heat the Amaretto with the apricots to plump the fruit. Set aside. In a food processor, pulse the ricotta until it is creamy. Remove from the processor and mix it in a bowl together with the flour, sugar, mace, vanilla, egg yolks, and soaked apricots.

In a stainless-steel bowl, whisk the egg whites with a pinch of salt to soft peaks. With a rubber spatula, fold a third of the beaten egg whites into the ricotta filling to lighten the batter. Fold in the remaining egg whites.

Pour the filling into the chilled crust and bake for 1 hour, or until the filling is golden brown and set. Remove from the oven and cool on a rack.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 490
Fat. Total: 24g
Fiber: 1g
Carbohydrates, Total: 50g
Sodium: 247mg
% Cal. from Fat: 44%
Cholesterol: 172mg
Protein: 16g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: marilyn, NY Reviewed: 10/26/2006
just found this recipe, have made it three times already. best cheesecake easy to make delicious.
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