Ricotta Amaretto Cheesecake Recipe

Ricotta Amaretto Cheesecake Recipe

For the crust:

3 tbsps. of butter
1 c. of wafer crumb cookies (vanilla flavored), around 21-23 pcs. of cookies
1/8 tsp. of almond flavored extract
1 tbsp. of sugar

For the filling:

8 ozs. cream cheese
15 ozs. cheese (ricotta, light)
2/3 c. of sugar
1 pc. of egg yolk
3 big eggs
1/4 c. of liqueur (amaretto)
1/2 tsp. vanilla flavored extract
2 tbsps. of flour (all-purpose)
1/4 tsp. of almond flavored extract

Mix together all ingredients for the crust then pat it down onto your 7-inch pan (springform type).

Get a mixing bowl & beat in sugar together with ricotta and cream cheese then add in eggs and continue beating for around 2-3 mins. at med. speed using a hand held mixer. Next, add remainder of ingredients for the filling then beat again for another 2 mins.

Pour the filling onto the crust that was already prepared then put your cheesecake onto a trivet/rack inside your crockpot. Cook covered at high settings for around 2.5-3 hrs.

Allow to cool inside your pot for an hour or two prior to taking off sides of your pan. Chill cake first prior to serving and if you have leftovers, store them inside your fridge.