Ricotta Amaretto Cheese Cake
Servings Prep Time
18″ square pan 15minutes
Cook Time Passive Time
45minutes 30minutes
Servings Prep Time
18″ square pan 15minutes
Cook Time Passive Time
45minutes 30minutes
Ingredients
Base
Cheese Cake
Strawberry Glaze
Instructions
Base
  1. Preheat oven to 350 degrees.
  2. Pulse cookies in food processor until finely ground. Add sugar and butter and whisk until mixed.
  3. Spray an 8″ square oven proof pan. Press the shortbread mix firmly and evenly on the bottom with a fork.
  4. Bake about 15 minutes. Remove from oven and set aside.
Cream Cheese
  1. Drain the ricotta cheese in a seive for about 15 minutes.
  2. Whisk all ingredients together in a food processor. Whisk well for a couple of minutes until the cheese is a silky texture. (Check it to make sure the mix is not gritty).
  3. Pour cheese mixture into the shortbread base. Bake another 45 minutes at 350 degrees.
  4. Allow to cool before glazing.
Strawberry Glaze
  1. Add amaretto to corn starch and stir until dissolved.
  2. Heat crushed strawberries and sugar in a saucepan. Add cornstarch mix and cook over medium heat until mixture boils and thickens. Juices should be transparent. Remove from heat and allow to cool.
  3. Pour cooled glaze over cooled cheesecake. Garnish with strawberry slices or halves.

Share this: