Amaretto Ricotta Cheesecake


  • 32 oz. Galbani® Ricotta Cheese, drained
  • 3/4 cup graham crackers, ground
  • 1/2 cup almonds, ground
  • 4 Tbsp. butter, melted
  • 4 eggs, divided
  • 1 cup sugar
  • 2 lemon, make zest from rind
  • 2 tsp. vanilla extract
  • 1/8 tsp. salt
  • 2 oz. amaretto
  • 3 tbs. all-purpose flour
  • fresh raspberries


  • Drain ricotta overnight in a colander lined with paper towels, in the refrigerator.
  • Preheat oven to 325°F.
  • Mix graham crackers, almonds, and butter in a small bowl. Press into bottom of a greased 9-inch spring form pan. Bake for 10 minutes. Let cool.
  • Puree ricotta in food processor until smooth, about 30 seconds. Add egg yolks, sugar, zest, vanilla, salt, amaretto, and flour. Blend for 15 seconds and set aside in a large bowl.
  • In a small bowl, whip egg whites with a hand or stand mixer until stiff peaks form. Fold whites into ricotta mixture 1/3 at a time until just blended.
  • Spread mixture on top of cooled crust and bake in middle of oven until center of cake is just set/firm, about 1 hour to 1 hour, 10 minutes. Remove from oven.
  • Let cake rest for 15 minutes. Run a knife around edge of pan to release cake from sides. Refrigerate at least 4 hours or overnight before removing from pan. Garnish with fresh raspberries and lemon peel when serving.