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Fresh Raspberry Ricotta Cheesecake – Recipe

This cheesecake is made with ricotta, cream cheese, ad fresh raspberries making it the perfect Italian-American treat!

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
  • large egg yolk
  • 2 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon vanilla extract

FOR THE FILLING

  • 8-ounce package cream cheese, at room temperature (preferably Philadelphia brand)
  • 3/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 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

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