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Рецепт Pumpkin Ricotta Cheesecake With Amaretti Crust
by Global Cookbook

Pumpkin Ricotta Cheesecake With Amaretti Crust
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Ингредиенты

  • 1 1/2 c. finely crushed amaretti (see Note) or possibly gingersnap cookies (about 7
  •     ounce 4 Tbsp. ( 1/2 stick) unsalted butter, melted
  • 1/2 c. packed light brown sugar
  • 1 x (32-oz) container whole-lowfat milk ricotta cheese
  • 1 x (8-oz) package cream cheese, at room temperature
  • 1 c. granulated sugar
  • 1/4 c. cornstarch
  • 5 lrg Large eggs
  • 1/3 c. heavy cream
  • 1 tsp vanilla extract
  •     Zest of 1 lemon
  • 1 x (15-oz) can solid-pack pumpkin (1 3/4 c.)
  • 1 lrg egg yolk
  • 1 tsp grnd cinnamon
  • 1 tsp grnd ginger
  • 1/2 tsp grnd cloves

Инструкции

  1. Preheat oven to 325 degrees. Lightly butter a 9 1/2 inch spring form pan.
  2. Wrap outside bottom of pan tightly with aluminum foil.
  3. In a small bowl, toss amaretti crumbs with melted butter. Press proportionately into bottom and about 1 inch up sides of pan. Bake 10 min. Set aside on wire cake rack. Leave oven on.
  4. Rub brown sugar through sieve to remove lumps; set aside. Rub ricotta cheese through sieve to lighten texture; set aside.
  5. In large bowl, using electric mixer at high speed, beat cream cheese and granulated sugar till smooth. Beat in cornstarch. Reduce speed to low. Add in whole Large eggs one at a time. Beat in cream, vanilla and lemon zest. Add in ricotta and beat just till smooth.
  6. Pour 1 1/2 c. of cheese mix into medium bowl. Add in pumpkin, brown sugar, egg yolk and spices. Beat on low till smooth.
  7. Pour plain cheesecake batter into prepared pan. Top with large spoonfuls of pumpkin mix. Using a table knife, swirl mixtures to get a marbled look.
  8. Place foil-wrapped pan in a large roasting pan and put both oven. Add in sufficient nearly boiling water to come 1/2 inch up sides of foil-wrapped pan. Bake till sharp knife inserted 1 inch from edge of cake comes out clean, about 1 3/4 hrs. Center may seem slightly unset. Place cheesecake pan on wire rack; run a sharp knife around inside of pan to release cake from sides. Cold completely.
  9. Remove foil from pan. Cover cheesecake with plastic wrap and chill at least 4 hrs, or possibly overnight. (Can be prepared up to 2 days ahead.)
  10. Remove sides of pan. Serve chilled, dipping a thin sharp knife into a tall glass of warm water before cutting each slice.
  11. Note: Amaretti are crisp Italian almond cookies, often wrapped in pairs. They can be found in specialty food stores and some supermarkets.