Ricotta Cheesecake with Fresh Raspberries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hybrid cheesecake combining the creamy richness of American-style with the lighter texture of Italian ricotta. Set in an almond crust and topped with fresh raspberries. An elegant dessert that balances two traditions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- ¾ cup slivered almonds
- ¼ cup all-purpose flour, (spooned into measuring cup and leveled-off)
- 3 tablespoons granulated sugar
- Pinch salt
- 1 large egg yolk
- 2 tablespoons unsalted butter, (melted and cooled slightly)
- ½ teaspoon vanilla extract
- 1 (8-oz) package cream cheese, at room temperature (preferably Philadelphia brand)
- ¾ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 (32-oz) 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 oz (about 2½ cups) fresh raspberries (you'll need a pint but you'll have extra)
- Confectioners' sugar (for dusting)
At a glance
PER SERVING · TIME 100M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 50m
- Cook
- 50m
- Sodium
- 236mg
- Total sugar
- 23g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 255mg
- Calcium
- 219mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 50M
- SODIUM
- 236MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.