Ricotta Cheesecake with Fresh Raspberries

Name: Ricotta Cheesecake with Fresh Raspberries
Prep time: 50 min
Cook time: 50 min
Ingredients: 3/4 cup slivered almonds; 1/4 cup all purpose flour, spooned into measuring cup and leveled-off; 3 tablespoons granulated sugar; Pinch of kosher salt; 1 large egg yolk; 2 tablespoons unsalted butter, melted and cooled; 1/2 teaspoon vanilla extract; 1 8-ounce package cream cheese, at room temperature (preferably Philadelphia brand); 3/4 cup granulated sugar; 1/4 teaspoon kosher salt; 1 32-ounce tub (about 4 cups) whole milk ricotta (do not use low fat); 3 large eggs; 1 teaspoon vanilla extract; 1 tablespoon amaretto (rum or Grand Marnier may be substituted); 1 tablespoon cornstarch; 2 teaspoons orange zest, from one orange; 1/3 cup seedless raspberry jam, best quality; 8 ounces (about 2-1/2 cups) fresh raspberries (you'll need a pint but you'll have extra); Confectioners' sugar, for dusting

Ricotta Cheesecake with Fresh Raspberries was pinched from <a href="http://www.onceuponachef.com/2015/04/ricotta-cheesecake.html" target="_blank">www.onceuponachef.com.</a>

INGREDIENTS

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3/4 cup slivered almonds

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1/4 cup all purpose flour, spooned into measuring cup and leveled-off

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3 tablespoons granulated sugar

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Pinch of kosher salt

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1 large egg yolk

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2 tablespoons unsalted butter, melted and cooled

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1/2 teaspoon vanilla extract

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1 8-ounce package cream cheese, at room temperature (preferably Philadelphia brand)

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3/4 cup granulated sugar

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1/4 teaspoon kosher salt

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1 32-ounce tub (about 4 cups) whole milk ricotta (do not use low fat)

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3 large eggs

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1 teaspoon vanilla extract

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1 tablespoon amaretto (rum or Grand Marnier may be substituted)

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1 tablespoon cornstarch

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2 teaspoons orange zest, from one orange

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1/3 cup seedless raspberry jam, best quality

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8 ounces (about 2-1/2 cups) fresh raspberries (you'll need a pint but you'll have extra)

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Confectioners' sugar, for dusting

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