The best delicious Espresso Ricotta Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Espresso Ricotta Cheesecake recipe today!
Hello my friends, this Espresso Ricotta Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Espresso Ricotta Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Espresso Ricotta Cheesecake.
What Makes This Espresso Ricotta Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Espresso Ricotta Cheesecake.
Ready to make this Espresso Ricotta Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
48 Amaretti cookies
1/2 c Graham cracker crumbs
1 Stick butter, melted
2 tb Gelatin
4 tb Cold water
1/4 c Sugar
1/2 c Strong espresso coffee
1 15-ounce container ricotta
Cheese
1/2 ts Pure vanilla extract
3/4 c Heavy cream
pn Cinnamon
1 tb Toasted almonds
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.
Yield: 10 servings
TASTE SHOW #TS4614
Yields
4 servings
Leave a Reply