Ricotta Cheesecake

  • Active Time 15m
  • Total Time 1h 15m
  • Rating ****

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
  • Salt



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.

RecID 5498

nutrition information per serving

490 calories; 24g total fat; 172mg cholesterol; 247mg sodium; 50g carbohydrates; 1g fiber; 16g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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