 |
Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 16 |
|
If you are as big of a cannoli fan as my stepbrother is, why not try a rich ricotta cheesecake that tastes just like one? Ingredients:
1/2 an 18-oz tube sugar cookie dough |
1/2 cup sliced almonds, toasted |
4 cups ricotta cheese (can use part-skim) |
1 cup golden raisins |
1/4 cup amaretto liqueur |
2 (8-oz) packages cream cheese, softened |
1 cup sugar |
4 eggs |
3/4 cup sour cream |
1/4 cup all-purpose flour |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1/4 teaspoon salt |
1 cup mini chocolate chips |
Directions:
1. Preheat oven to 375F. Grease a 9'' spring-form pan.
2. Knead almonds into cookie dough until just combined.
3. Press dough onto bottom of the pan.
4. Bake 10-12 minutes, let cool completely.
5. Reduce oven temperature to 325F
6. Line a fine mesh sieve with coffee filters, and pour ricotta cheese in to drain for 15 minutes.
7. Combine raisins and amaretto in a small bowl, microwave on for about 45 seconds or until hot. Let stand 10 minutes.
8. Beat cream cheese and sugar until light and fluffy, 3-4 minutes.
9. Add eggs and ricotta cheese; beat 3 minutes longer.
10. Add sour cream, flour, vanilla, almond extract and salt; beat 2 minutes.
11. Fold in chocolate chips, raisins and amaretto.
12. Bake 1 hour and 15 minutes, or until slightly browned around the edges and the center jiggles slightly when pan is shaken.
13. Cool completely on rack. Run knife around edge of cake to loosen.
14. Cover and refrigerate 8 hours before serving.
|
|