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    Home » Desserts

    Ricotta Amaretto Cheesecake

    Published: Jan 20, 2017 · Modified: Jan 20, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    These little Ricotta Amaretto Cheesecake squares are light and refreshing and so easy to make!  They come together really quickly using short bread cookies for the base and only 6 ingredients for the cheese cake. 

    Strawberries are available pretty much the whole year so you can make this any time you like.  It makes a nice Valentine presentation, spring-like presentation or a promise of spring in the dead of winter!

    Ricotta cheese is relatively low fat so it does make a nice light dessert.

    You can substitute your favorite liqueur for the amaretto.  I think Lemoncello would be awesome - and you may have some leftover if you made my yummy Lemoncello Chicken! Gran Marnier would be nice too.   You can use your imagination here!  I would omit the lemon juice from the recipe if you are leaning toward a cream liqueur like Baileys.

    You can also get creative with the fruit topping to suit your taste or whatever is available. Blueberries would be good and of course raspberries would be good too.

    cheesecake-in-pan

    You can easily double this recipe... just double all the ingredients and use a 9 X 13" pan.  If you use something like a 10" spring form pan that will work as well but you will have to increase the baking time for the cheesecake to set.  I would check it at 1 hour but it may take up to 1 ½ hours if doubled.  A knife should come out clean from the center of the pan.  Center may be a bit jiggly but not runny.

    Use your imagination and enjoy!

    Fresh strawberries on creamy ricotta cheesecake squares.

    Ricotta Amaretto Cheese Cake

    Add a bit of flare to your cheesecake squares.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Dessert
    Cuisine: Italian
    Prep Time: 15 minutes mins
    Cook Time: 1 hour hr
    Cooling time: 30 minutes mins
    Total Time: 1 hour hr 45 minutes mins
    Servings: 16 squares

    Ingredients

    Base

    • 1 sleeve short bread cookies about 7 oz or 1 cup of crumbs
    • 2 Tbsps sugar
    • 2 Tbsps cold unsalted butter

    Cheese Cake

    • 1 lb ricotta cheese room temperature
    • ⅓ cup sugar
    • 3 Tbsps flour
    • 2 tsps lemon juice
    • 3 eggs room temperature
    • 2 Tbsps amaretto liqueur (Sub 1 teaspoon vanilla extract, ⅛ teaspoon salt & ¼ teaspoon cinnamon if not using liqueur)

    Strawberry Glaze

    • 1 cup crushed strawberries + about 8 more for garnish (about 1 lb in total)
    • ¼ cup sugar
    • 4 ½ tsps corn starch
    • ¼ cup amaretto

    Instructions

    Base

    • Preheat oven to 350 degrees.
    • Pulse cookies in food processor until finely ground. Add sugar and butter and whisk until mixed.
    • Spray an 8" square oven proof pan. Press the shortbread mix firmly and evenly on the bottom with a fork.
    • Bake about 15 minutes. Remove from oven and set aside.

    Cream Cheese

    • Drain the ricotta cheese in a seive for about 15 minutes.
    • 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).
    • Pour cheese mixture into the shortbread base. Bake another 45 minutes at 350 degrees.
    • Allow to cool before glazing.

    Strawberry Glaze

    • Add amaretto to corn starch and stir until dissolved.
    • 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.
    • Pour cooled glaze over cooled cheesecake. Garnish with strawberry slices or halves.

    Nutrition

    Calories: 92kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 32mg | Potassium: 31mg | Fiber: 1g | Sugar: 11g | Vitamin A: 91IU | Vitamin C: 6mg | Calcium: 7mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

    Reader Interactions

    Comments

      5 from 1 vote (1 rating without comment)

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      Recipe Rating




    1. Michelle Frank | Flipped-Out Food

      January 22, 2017 at 2:14 pm

      This looks like just the thing for Valentine's Day!

      Reply
    2. Dannii

      January 22, 2017 at 11:04 am

      These look delicious and great for feeding a crowd. Can you believe that I have never made a cheesecake before!

      Reply
    3. Cricket Plunkett

      January 22, 2017 at 6:02 am

      I love ricotta, I've got some in my fridge now and some strawberries! I'll have to try this!

      Reply
    4. Andrea @ The Petite Cook

      January 21, 2017 at 8:19 pm

      I ALWAYS use ricotta when making cheesecake, I find it so much better than processed cream cheese. Big thumbs up for this lovely cheesecake, looks delicious!

      Reply
    5. Just Jo

      January 21, 2017 at 8:00 pm

      Oh yes! This looks sublime! I adore amaretto and those heart shaped strawberries are too darn cute! Looks delicious 😀

      Reply

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