RICOTTA CHEESECAKE WITH RASPBERRIES
- For the Crust:
- 3/4 cup silvered almonds
- 1/4 cup flour
- 3 tablespoon sugar
- pinch salt
- 1 large yolk
- 2 tablespoon butter, melted and cooled
- 1/2 teaspoon vanilla
- For the Filling:
- 1 8-ounce cream cheese, at room temperature
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 1 - 32 ounce whole milk ricotta cheese
- 3 eggs
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
- 2 teaspoons orange zest, from one orange
- For the Topping:
- 1/3 cup seedless raspberry jam
- 8 ounce fresh raspberries
- Confectioners sugar for dusting
Preheat oven to 325 set oven rack in the middle position. Spray a 9 inch springform pan spray with non cook spray.
To make crust: place almonds, flour, sugar and salt in the bowl of a food processor. Process until nuts are finely chopped. In a small bowl, whisk together the egg yolk, cooled melted butter and vanilla. Add the liquid mixture to the nut mixture and pulse several times until ingredients are well combined, moistened and crumbly. Dump mixture into prepared pan and spread. Place pan in freezer for 10 minutes or refrigerator for 15-20 minutes. Bake for 10-15 minutes. Let cool on wire rack.
Make filling: Combine cream cheese, sugar and salt in bowl of food processor. Process until soft and creamy about 1 minute. Add ricotta cheese and process until the mixture is smooth and light, another 2
minutes. Add the eggs, one at a time, process for 5-10 seconds. Add the vanilla, cornstarch and orange zest until just combined.
Pour filling into the crust, smoothing the top with a spatula. Bake cheesecake for about 50 minutes, until the top is lightly golden, the edges are set and the center is jiggly but not totally liquid.
Carefully remove cheesecake from the oven cool on a rack. Once cool put in refrigerator for at least four hours.
Spread raspberry jam on top. Place raspberries evenly over top. Sprinkle confectioners.