Ricotta Cheese Cake with Almonds

Cheesecake with ricotta cheese and almonds – a detailed recipe cooking. Photo of the dish: ДжонниMiller Time: 2 hours. 20 minutes. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cake:

• 1/4 Art. chopped almonds
• 140 gr biscotti macaroons
• 2 tbsp. l granulated sugar
• 3 tbsp. l melted unsalted butter

For toppings and decorations:

• 3 eggs at room temperature, divided into yolks and squirrels
• 1/2 tbsp. and 2 tbsp. l granulated sugar
• 450 gr ricotta cheese (about 2 tbsp.)
• 1 tbsp. l amaretto liquor
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• Grated zest of 1 orange
• 1 tbsp. l powdered sugar
• 1/2 tsp ground cinnamon
• 1/3 Art. almond shavings for decoration

Recipes with similar ingredients: almond cookies, almonds, eggs, ricotta cheese, amaretto liquor, vanilla extract, almond extract, Orange zest, icing sugar, cinnamon

Recipe preparation:

1. Prepare the cake: use the bottom for cooking the level of the oven, preheating it to 170 degrees. Almonds for cake and decoration (1/4 and 1/3 tablespoons) put on a baking sheet with high sides and fry in the oven for 5 minutes until golden color. Cool the nuts.
2. Crush the macaroons in the bowl of the food processor, add 1/4 tbsp. toasted almonds and granulated sugar and good chop. Add oil and mix. The resulting mixture spread on the bottom of a 20-centimeter detachable baking dish. Bake 12 minutes until cooked, then remove from oven and cool completely. Refrigerate the oven to 150 degrees.
3. Meanwhile, prepare the filling: in a large bowl beat with a mixer at high speed for 2 minutes, yolks and 1/2 Art. granulated sugar. Add ricotta and beat for another 2 minutes until formation of soft mass. Add amaretto, vanilla and almond extract, orange zest. The resulting mass is good mix.
4. Egg whites and the remaining 2 tbsp. l mix sugar in separate bowl. Beat the resulting mixture with a mixer on medium speeds until tight foam (do not overdo it). Via rubber blade, mix approximately 1/3 of the whipped proteins into the mixture with ricotta, then gradually stir in the remaining proteins. Received put the mixture on the cooked cake. Bake for about 1 hour 20 minutes until the filling is slightly grabbed from above, while acquiring golden color. Slide the knife along the edge of the cake so that it moves away from the mold, remove the detachable ring and give the cake completely cool off.
5. Mix powdered sugar with ground cinnamon and sprinkle with cheesecake through a fine sieve. Put on top 1/3 Art. leftover fried almonds and sprinkle with powdered sugar and cinnamon again. Serve cheesecake to the table warm.