Home > Slow Cooker And Crockpot Recipes > Cakes and Cheesecakes > Ricotta Amaretto Cheesecake
Ricotta Amaretto Cheesecake
Ingredients
Crust:-
1 cup vanilla wafer crumbs (about 21 to 23 cookies)
1 tablespoon sugar
⅛ teaspoon almond extract
3 tablespoons butter
Filling:-
15 ounces light ricotta cheese
8 ounces cream cheese
⅔ cup sugar
3 large eggs plus 1 egg yolk
¼ cup amaretto liqueur
2 tablespoons all-purpose flour
¼ teaspoon almond extract
½ teaspoon vanilla extract
Method
Combine crust ingredients well; pat into a 7-inch spring form pan.
Beat sugar into the cheeses; add eggs; beat for 2 to 3 minutes on medium speed of an electric hand-held mixer. Add remaining filling ingredients and beat about 2 minutes more. Pour into prepared crust.
Place the cheesecake on a rack in the slow cooker or use a “ring” of aluminium foil to keep it off the bottom of the pot. Cover and cook on high for 2 ½ to 3 hours. Let stand in the covered pot (after turning it off) for about 1 to 2 hours, until cool enough to handle.
Cool thoroughly before removing pan sides. Chill before serving; store leftovers in the refrigerator.
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