So, what can be said about Master Amaretto Cheesecake? Well, it’s sinfully rich with ricotta and cream cheese flavour. Ricotta (literally means “recooked“) is fresh cheese, grainy and creamy white and slightly sweet whereas cream cheese is sweet, soft white cheese and of mild taste. So, Ricotta cheese provides much texture to the cheese filling.
The Amaretto liqueur used here is a popular Italian sweet liqueur and made from either apricot or almond pits or both. This liqueur is widely used in tiramisu, cheesecake recipes and even savoury meat dishes.
- 1 1/2 cups Graham Cracker; crushed into crumbs
- 1/2 cup Melted Butter
- 250 g Cream Cheese
- 400 g Ricotta Cheese
- 4 Medium Eggs; lightly beaten
- 4 tbsp Honey
- 1/4 tsp Salt
- 4 tbsp Amaretto Liqueur
- 1 tsp Vanilla Essence
Let’s start with mixing cracker crumbs, melted butter and press firmly onto base and sides of greased 9” spring–form pan. Chill well until set.
Then preheat oven to 160°C.
The next stage is the following: beat ricotta and cream cheese together until smooth and creamy. Then add eggs, one at a time, beating well with each addition. After that blend in honey and salt.
Now your task is to pour cheese mixture into pan and bake for approximately 1 hour or until cheese mixture is firm and set.
Allow the cheesecake to cool before removing from pan. Chill well overnight in refrigerator. Serve with your favourite fruit slices or berries. I took peaches, for example.