Ricotta Amaretto Cheese Cake
Add a bit of flare to your cheesecake squares.
Servings: 16 squares
Calories: 92kcal
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