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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 495kcal 24%
Fat 29g 44%
Saturated Fat 13g 65%
Carbohydrates 45g 15%
Fiber 2g 8%
Sugar 35g 70%
Protein 12g 24%
Cholesterol 130mg 43%
Sodium 300mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

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Ricotta Cheesecake with Fresh Raspberries

Name: Ricotta Cheesecake with Fresh Raspberries
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: one 9-inch cake, about 12 servings
Ingredients: ¾ cup slivered almonds; ¼ cup all purpose flour, spooned into measuring cup and leveled-off; 3 tablespoons granulated sugar; Pinch of salt; 1 large egg yolk; 2 tablespoons unsalted butter, melted and cooled; ½ teaspoon vanilla extract; 1 (8-ounce) package cream cheese, at room temperature (preferably Philadelphia brand); ¾ cup granulated sugar; ¼ 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; ⅓ cup seedless raspberry jam, best quality; 8 ounces (about 2½ cups) fresh raspberries (you'll need a pint but you'll have extra); Confectioners' sugar, for dusting

Prep 50m

Cook 50m

Total 1h 40m

This decadent Ricotta Cheesecake with Fresh Raspberries features a crispy almond crust and a creamy ricotta filling, flavored with vanilla and amaretto. Topped with a layer of seedless raspberry jam and fresh raspberries, this dessert is sure to impress. A dusting of confectioners' sugar provides the finishing touch.