(To read more about the raw milk controversy and my recipe for making a big batch of homemade ricotta, check out my article in the new issue of Teton Family Magazine, online now and about to hit the shelves any day.) To make a small batch of ricotta, you'll find the recipe here.
Or whip up a batch of Summer Gnocchi, and serve with a simple sauce.
You could make My Mom's Manicotti--spinach crepes rolled around a ricotta filling, baked in a pool of marinara. (Recipe coming soon.)
For a printable version of the recipe, click on the file below it.
Amaretto Ricotta Cheesecake
For the crust:
- 8 0z. graham cracker, chocolate wafer or amaretti cookie crumbs
- 6 tablespoons butter, melted
For the filling:
- 1.5 pounds (about 3 cups) whole milk ricotta cheese, freshly made or store-bought, drained over a fine mesh sieve for about an hour
- 1 8 oz. package cream cheese, at room temperature
- 1/3 cup amaretto
- 4 large eggs, at room temperature
- ½ teaspoon almond extract
- ½ teaspoon fiori di sicila extract or orange extract
- zest of 1 orange
- ¼ teaspoon kosher salt
- 1 ounce dark chocolate, for grating on top
1. Preheat the oven to 350ºF. Butter the bottom and sides of a 9-inch springform pan, and wrap the outside with foil.
2. In a food processor, pulse the cookies until they are crumbed. Add the melted butter and pulse until combined.
3. Pour the cookie crust into the bottom of the pan, and press evenly on the bottom and about 1 inch up the sides. Chill the crust while you make the filling. (If using amaretti cookies, bake the crust for 10 minutes and 350ºF and cool before filling.)
4. In a clean food processor, mix the ricotta, cream cheese, and amaretto until perfectly smooth.
5. Add the eggs, one at a time, until combined.
6. Add the almond extract, fiori di sicula extract or orange extract, orange zest and salt, and process until combined, scraping down the sides of the bowl.
7. Pour the ricotta mixture into the pan. Make a water bath: place the springform pan into a large roasting pan and fill with enough water to come halfway up the side of the cheesecake pan.
8. Bake for 1 hour on the middle oven rack, or until it passes the jiggle test: The center will jiggle slightly, and the sides will be firm.
9. Transfer the cake to a rack and cool for 1 hour. Refrigerate until thoroughly chilled, at least 8 hours or up to 2 days. When ready to serve, release the sides of the pan, and transfer to a plate. Grate dark chocolate over the top and serve.