New York-Style Cheesecake

Ingredients

This New York-style cheesecake recipe has been adapted to Italian cuisine by incorporating ricotta cheese into the filling. Ricotta cheese is a staple in Italian cuisine and adds a unique flavor and texture to the cheesecake. Additionally, the crust is made with amaretti cookies, which are a traditional Italian cookie made with almond flour. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) amaretti cookie crumbs 2 cups (240g) amaretti cookie crumbs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 32 oz (907g) cream cheese, softened 32 oz (907g) cream cheese, softened
• 16 oz (454g) ricotta cheese 16 oz (454g) ricotta cheese
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 4 large eggs 4 large eggs
• 1/3 cup (80ml) heavy cream 1/3 cup (80ml) heavy cream
• 1 tbsp (15ml) vanilla extract 1 tbsp (15ml) vanilla extract
• 1/4 tsp (1.25ml) salt 1/4 tsp (1.25ml) salt

Nutrition

• Calories: 650 kcal / 2718 KJ
• Fat: 47g (29g saturated)
• Carbohydrates: 49g (42g sugars)
• Protein: 12g
• Fiber: 0g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a bowl, mix together the amaretti cookie crumbs and melted butter until well combined.
3. 3.
   Press the mixture into the bottom of a 9-inch (23cm) springform pan.
4. 4.
   In a large mixing bowl, beat the cream cheese and ricotta cheese until smooth.
5. 5.
   Gradually add in the sugar, eggs, heavy cream, vanilla extract, and salt, mixing well after each addition.
6. 6.
   Pour the mixture into the prepared crust.
7. 7.
   Bake for 1 hour and 15 minutes, or until the cheesecake is set but still slightly jiggly in the center.
8. 8.
   Turn off the oven and let the cheesecake cool in the oven for 30 minutes.
9. 9.
   Remove the cheesecake from the oven and let it cool to room temperature.
10. 10.
    Chill the cheesecake in the refrigerator for at least 4 hours, or overnight, before serving.

Treat your ingredients with care...

• Amaretti cookies — If you can't find amaretti cookies, you can substitute with graham crackers or digestive biscuits.
• Ricotta cheese — Make sure the ricotta cheese is well-drained before using it in the recipe to prevent the cheesecake from becoming too watery.

Tips & Tricks

• To prevent the cheesecake from cracking, make sure all the ingredients are at room temperature before mixing them together.
• When baking the cheesecake, place a pan of water on the bottom rack of the oven to create steam. This will help prevent the cheesecake from cracking.
• Let the cheesecake cool to room temperature before chilling it in the refrigerator to prevent condensation from forming on the surface of the cheesecake.

Serving advice

Serve the cheesecake chilled with a dollop of whipped cream and fresh berries on top.

Presentation advice

To make the cheesecake look more festive, decorate the top with a dusting of powdered sugar and some edible gold leaf.