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Recipes

Raspberry-Amaretto Cheesecake

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INGREDIENTS

  • =Crust:
  • 1-1/2 cups (12 cookies) soft coconut macaroon cookie crumbs, processed in blender
  • =Filling:
  • 4 cups (30 oz.) Sargento® Light Ricotta Cheese
  • 3/4 cup sugar
  • 1/2 cup half-and-half
  • 1/4 cup Amaretto liqueur
  • 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 3 eggs
  • 1/2 cup seedless red raspberry preserves, heated
  • 1/3 cup toasted sliced almonds
  • Fresh raspberries (optional)
 

DIRECTIONS

  • 1

    Lightly grease bottom and sides of 8-inch or 9-inch springform pan. Press cookie crumbs evenly over bottom of pan. Bake in preheated 350°F oven 10 minutes.

  • 2

    Blend together cheese, sugar, half-and-half, liqueur, flour and salt in bowl of electric mixer. Add eggs, one at a time; blend until smooth. Pour over crust. Bake at 350°F 1 hour or until center is just set. Turn off oven; cool in oven with door propped open 30 minutes. Remove to cooling rack; loosen cake from rim of pan with metal spatula.

  • 3

    Cool completely. Spread preserves over cake. Chill 2 to 24 hours hours. Sprinkle almonds around edges of cake. Garnish with raspberries, if desired.

Raspberry-Amaretto Cheesecake

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 12

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See Nutrition Facts

Serves: 12

Amount Per Serving

Calories 293

Total Fat 10.2g

Saturated Fat 5.7g

Trans Fat 2.2g

Polyunsaturated Fat 0.7g

Cholesterol 68g

Sodium 191g

Carbohydrates 40g

Protein 10g

Dietary Fiber 1g

Vitamin A 30g

Vitamin C 1g

Calcium 140g

Iron 1g