AMARETTI CRUST
3 ounces amaretti cookies (about 20)
2 ounces honey graham crackers (about 4 whole crackers),
coarsely crushed
Pinch of kosher salt
5 tablespoons unsalted butter, melted
CHEESECAKE
1 teaspoon unflavored powdered gelatin
3/4 cup chilled heavy cream
Two 8-ounce packages cream cheese, softened
3/4 cup fresh ricotta cheese
3/4 cup sugar
Pinch of kosher salt
1/4 cup mascarpone cheese or sour cream
1/4 cup fresh lemon juice
MAKE THE CRUST Preheat the oven to 350°. In a food
processor, pulse the amaretti with the graham crackers and salt until finely
ground. Transfer the crumbs to a small bowl and stir in the butter. Press the
crumbs evenly over the bottom and halfway up the side of an 8-inch springform
pan. Bake for about 10 minutes, until the crust is set. Cool on a rack.
MAKE THE CHEESECAKE In a microwave-safe dish,
sprinkle the gelatin over 2 tablespoons of cold water; let stand until the
gelatin is softened, about 10 minutes. Meanwhile, in a small bowl, beat the
heavy cream until soft peaks form; refrigerate.
In a bowl, beat the cream cheese, ricotta, sugar
and salt with an electric mixer at high speed until light and fluffy, about 5
minutes. Beat in the mascarpone and lemon juice.
Microwave the gelatin until melted, 5 seconds;
scrape into the cream cheese mixture and beat until incorporated. Fold in the
whipped cream. Pour the mixture into the cooled crust and smooth the surface.
Refrigerate the cake until firm and set 3 hours.
Unmold the cheesecake and serve with fresh fruit, if desired.
Enjoy!
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