Free Recipe Espresso Ricotta Cheesecake
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Espresso Ricotta Cheesecake Recipe
48 Amaretti cookies
1/2 c Graham cracker crumbs
1 Stick butter; melted
2 tb Gelatin
4 tb Cold water
1/4 c Sugar
1/2 c Strong espresso coffee
1 15 ounce con ricotta cheese
1/2 ts Pure vanilla extract
3/4 c Heavy cream
1 pn Cinnamon
1 tb Toasted almonds
Espresso Ricotta Cheesecake Preparation
Preheat oven to 400 degrees. 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. Yield: 10 servings Converted by MC_Buster. Recipe by: TASTE SHOW #TS4614 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
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