ESPRESSO RICOTTA CHEESECAKE

Espresso Ricotta Cheesecake image

Provided by Food Network

Yield 10 servings

Number Of Ingredients 12

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Ingredients

48 amaretti cookies
1/2 cup graham cracker crumbs
1 stick butter, melted
2 tablespoons gelatin
4 tablespoons cold water
1/4 cup sugar
1/2 cup strong espresso coffee
1 15-ounce container ricotta cheese
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
Pinch cinnamon
1 tablespoon toasted almonds

Steps:

Preheat oven to 400 degrees. Butter a 10-inch springform pan.
Using a rolling pin crush amaretti cookies to fine crumbs. Set aside 1/2 cup of crumbs and transfer remaining crumbs to a bowl; add graham crackers and stir in melted butter. Press crumb mixture on bottom and halfway up sides of springform pan. Bake 5 minutes; cool completely.
In a small bowl sprinkle gelatin over cold water and let soften. In a large bowl combine hot espresso with sugar and gelatin mixture and stir to dissolve. Let cool slightly. Add ricotta cheese and beat until smooth. Stir in vanilla. In a chilled bowl whip 1/2 cup of the cream to stiff peaks; fold into coffee mixture. Pour half of coffee mixture into crust, top with reserved amaretti crumbs and cover with remaining coffee mixture. Smooth top. Chill overnight.
To serve, run a knife around edge of pan to loosen and carefully remove springform rim. Whip remaining 1/4 cup heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds.

*** Explore more Espresso Ricotta Cheesecake Recipes »

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Kortney Ramey

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This cheesecake is amazing! It's the perfect dessert for any occasion.

Kemis Jk

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This cheesecake is a little too dense for my taste. I prefer a lighter and fluffier cheesecake.

Dale Bishop

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I've made this cheesecake several times and it's always a hit. It's the perfect balance of sweet and tart.

antonio camacho

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This cheesecake is so rich and decadent. It's the perfect dessert to end a meal.

Tristin Coyle

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I'm not sure why, but my cheesecake cracked on top. It still tasted good, but it didn't look as pretty as the picture.

Tauhidul Islam

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This cheesecake is the perfect dessert for a special occasion. It's elegant and delicious.

LiLI Westmoreland

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I'm not usually a fan of cheesecakes, but this one is an exception. It's light and fluffy, and the espresso flavor is not overpowering.

Equalizer Bond

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This cheesecake is so easy to make and it always turns out perfect. I've made it for my family and friends and they all love it.

Falecia Watson

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I love the combination of coffee and chocolate in this cheesecake. It's the perfect dessert for a dinner party.

Jan Bahi

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This cheesecake is amazing! I've made it twice now and it's always a hit.

Queen Ibro

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I'm not sure what I did wrong, but my cheesecake didn't turn out as good as the picture. It was still tasty, but it wasn't as creamy as I expected.

Rodney Rudzani

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This cheesecake was a little too sweet for my taste, but I still ate two pieces!

Kabiru Tunde

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I'm not a big fan of coffee, but I still enjoyed this cheesecake. The espresso flavor was not overpowering and the ricotta cheese made it very light and fluffy.