Amaro Ricotta Cheesecake
For the crust:
- 8 oz graham crackers
- 7 tablespoons melted butter
- 3 tablespoons sugar
- 1 teaspoon salt
For the filling:
- 16 oz cream cheese
- 1 ½ cups ricotta
- 2 tablespoons California Olive Ranch Walnut Oil
- ¾ cup sugar
- ¼ teaspoon salt
- ¼ cup amaro (optional)
- 1 tablespoon vanilla
- zest from ½ orange
- 4 eggs
For sour cream topping:
- 16 ounces sour cream
- ¼ cup sugar
- 1 tablespoon vanilla extract
- 1 teaspoon orange zest
Preheat oven to 375°F. Butter 9” springform pan and line bottom with parchment paper.
Crumb graham crackers in a food processor. Pour into a bowl and whisk in sugar and salt. Pour in melted butter and mix until combined.
Press graham cracker mix into the prepared pan to form a crust, going 2” up the side.
Bake crust at 375°F for 10-12 mins or until golden brown.
Once the crust is done, turn the oven down to 300°F.
Beat room temperature cream cheese and ricotta on medium-high for 5 min or until fluffy.
Add California Olive Ranch Walnut Oil, salt and sugar, mix for 30 seconds
Add amaro, vanilla, orange zest mix until fully combined.
Add eggs in one at a time, mixing only until combined. Try not to overmix.
Pour mixture over crust. Bake at 300°F for 55-65 minutes.
Take out when puffed up but still jiggly in the middle then let cool 15 mins. Turn oven up to 450°F.
Mix sour cream, sugar, amaro, vanilla together in a bowl with a silicone spatula and pour over top of cheesecake. Bake for 10 minutes at 450°F.
Leaving in the pan, let cheesecake cool to room temp than in the fridge for 8 hours or overnight. Remove from the baking pan once set and serve!