I’m going to make this tonight for my daughter’s birthday as we’re Italian and we know our cheesecake!! Jen, Made your cheesecake recipe this weekend for my extended family and it was hands down the best cheesecake I’ve ever made. Add the ricotta and process until the mixture is smooth and light, another 2 minutes. Maybe a little longer. Copyright 2007-19 www.CookingWithNonna.com - All Rights Reserved. This ensures a creamy texture and helps prevent cracking. The cooking time will be slightly shorter. All rights reserved. Can line colander with cheesecloth or use fine mesh colander/strainer or just leave as is in colander. This field is for validation purposes and should be left unchanged. Everyone was very impressed with the cake. And you can just omit the amaretto, but if you’d prefer to substitute lemon juice for it, that should be fine too. I am SO sorry, Lee Ann! Will probably make the recipe again as it is a good lower fat option, but for a “cheesecake to impress,” I’ll continue to turn to my NY-style cheesecake recipes. Delicious cake! Add the vanilla, amaretto, cornstarch and orange zest and process until mixture is just combined (do not overmix). After reading all of the positive feedback I decided to use this recipe as my base for a gluten/sugar free cake. Hubby loved it and my father in law said, it was the best cheese cake he’s ever had. I don't always use a water bath. Made the cake Saturday, had it for dessert Sunday, but worth the wait! The cheesecake is good, especially considering that it is lower in calories than a traditional cheesecake. Hi there, thanks for the recipe! Another great recipe! The kitchen has always been a joy filled place in my life. Can I replace the cream cheese with ricotta (essentially only using ricotta in the cheese cake)? Good luck! Follow me on Facebook! Had several people comment on it and ask for the recipe. Thanks! Run a knife around the edge of the cake to loosen, then remove the springform ring and let cool completely. Using unblanched almond flour gives an appearance similar to a traditional graham cracker crust. I don’t see the oven temperature listed any where in your recipe. Jenn, I always love your recipes and appreciate your interaction with your chefs! This year I redeemed myself with this recipe and it was not only easy to make, but it was delicious. 32 oz. Process until soft and creamy, about 1 minute. Process until the mixture is well combined. Thank you so much for your quick response! Maybe Raspberry. Garnish with confectioner sugar or any other topping you desire. Bake until set, about 12 minutes, then transfer to a rack and let cool completely. You can get away with using part-skim ricotta here; it won’t be quite as rich and creamy but it should work. Scrape the batter into the prepared crust. If you scroll down a bit to under the pictures, you’ll find the full recipe. Hi Donna, sorry I’m probably getting back to you too late, but it’s best to keep the sides on the pan until right before serving. My 1st time ever making a cheesecake! Hi Amber, I’m not sure a blender will be powerful enough to mix this filling (since there isn’t a lot of liquid) but you can give it a shot. Not having Grand Marnier, I substituted orange juice from an organic orange. I have a nut allergy so what could I use instead of the almonds in the Ricotta Cheesescake? Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Your recipe adds the orange flavor that is like flavor fireworks on the tounge and who doesnt like that!! Leave 1/2" of dough above surface of the filling. Even in the midst of dieting and weight loss food should bring JOY. Thank you for the lovely recipes!! Notes: I had only whole almonds for the crust, which made the crust a bit more coarse than I would have liked.