This cheesecake is made with ricotta, cream cheese, and fresh raspberries making it the perfect Italian-American treat! Get the entire recipe from Jenn Segal below.
Ingredients
FOR THE CRUST
- 3/4 cup slivered almonds
- 1/4 cup all purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons granulated sugar
- Pinch of kosher salt
- 1 large egg yolk
- 2 tablespoons unsalted butter, melted and cooled
- 1/2 teaspoon vanilla extract
FOR THE FILLING
- 1 8-ounce package cream cheese, at room temperature (preferably Philadelphia brand)
- 3/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 1 32-ounce tub (about 4 cups) whole milk ricotta (do not use low fat)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon amaretto (rum or Grand Marnier may be substituted)
- 1 tablespoon cornstarch
- 2 teaspoons orange zest, from one orange
FOR THE TOPPING
- 1/3 cup seedless raspberry jam, best quality
- 8 ounces (about 2-1/2 cups) fresh raspberries (you’ll need a pint but you’ll have extra)
- Confectioners’ sugar, for dusting
Sources:
- Main Image & Recipe: Once Upon a Chef with Jenn Segal
