Amaretto Ricotta (Cheese) Cake Recipe - Glen And Friends Cooking
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- čas přidán 2. 07. 2024
- Amaretto Ricotta (Cheese) Cake Recipe - Glen And Friends Cooking
This isn't really an Italian recipe... it has Italian elements, but I'm sure it will cause purists to have conniptions. But alas I don't really care what they think because this Amaretto Ricotta Cheesecake is amazing.
Ingredients:
250 mL (1 cup) raisins
30 - 45 mL (2-3 Tbsp) Amaretto / Disaronno
250g almond biscotti, or amaretti cookies
75 mL (1/3 cup) butter, melted
500g (1Lb) ricotta
4 eggs
175 mL (⅔ cup) sugar
60 mL (¼ cup) flour
2 mL (½ tsp) baking powder
Pinch salt
Sugar for toasting
Method:
Preheat oven to 180ºC (350ºF).
Soak the raisins in the Amaretto.
Crush the cookies, and mix in the melted butter.
Press the cookie mixture into the base of a 9” springform pan, and bake for 10-15 minutes.
Separate the eggs, whites in one bowl to whip, and the yolks in another bowl.
Whip the eggs, adding some of the recipe sugar - whip until smooth and glossy.
In the bowl with the yolks mix in the ricotta, sugar, flour, baking powder, and salt.
Fold in the egg whites and the soaked raisins.
Pour the batter over the cookie base and bake for about an hour.
When baked, sprinkle some sugar over top and toast with a kitchen torch or under a broiler.
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You can always tell when Glen is happy with the results, he does a little dance and "MMM" several times 👏👏👏
Love that line "Lets not talk about it... lets just have some"!!!
Cleanest oven on YT 😆
I love Glen's little happy dance! When a recipe turns out even better than predicted, I get happy feet, too😊
Dear Glen, We mean this in the most LOVING, RESPECTFUL way possible - you are a bad, bad man XD
I make a similar cake but use ground almonds in the crust instead of the cookies, and add diced dried apricots instead of the raisins. And I sometimes cover the top with almonds in halves of dried apricots, and then melt some apricot jam, and pour it over as a glaze.
If he is dancing, dam that must be good cake. Thank you for all your knowledge.
"I don't soak my raisins" would look good on a t-shirt.
Cool recipe! At least in the US, Disaronno is usually 28% ethanol and the vanilla extract I use is 35%. Either way, it's a relatively small amount and shouldn't be an issue for anyone. Honestly, the sugar content should be more of a concern for people who want to worry.
In Italian we often call apricot pits "mandorle di albicocca" which is "apricot almonds", so almonds it is. 😁
This cake seems delicious! Luckily, I live in Italy, so ricotta is pretty cheap. Thanks for the recipe. 😋
If you don’t like raisins, dried cherries might work well as a substitute.
I was thinking Amaretto soaked chopped dried apricots.
I hate raisins and was already thinking of alternatives that go well with almonds. Cherries are a top drawer.
I made one that used Citron and pignola nuts (pine or pinon). Very nice.
Dried cherries were my thought too. Add fresh Bing cherries to garnish for serving.
Cherries.....that's a great idea! I was thinking cranberries.
I love his little happy dance.
I never made cheesecake because the recipes were long, involved, and honestly, complicated. You make it seem doable. Thank you Glen.
It really isn't complicated, as even I, who have never owed a springform pan or most other kitchen equipment, can easily make them. You can use a 9 inch pie pan instead. I think the best recipe for cheesecake uses sour cream which is added as a second, thin, layer.
I think the hardest part in making normal cheesecakes should be the baking. Try turning a whole cake into small individual cakes and it'll be much easier.
I love to see Glen do his happy dance.
It makes me so happy that Glen has such a wide understanding of flavors, and the knowledge of adaptation. Very encouraging.
That's one thing I love about his page. And that he never stresses that you have do something this way or it won't work. Or use a certain name brand ingredient.
And he always offers lots of substitions.
@@Owell85 💯
@@Owell85 "It'll be okay," his catchphrase, got me through some hard times.
The dance of joy!
My daughter is allergic to nuts, and I REALLY don't like raisins, but I'm thinking I might give this a shot with dried blueberries soaked in Limoncello, with a graham cracker or crushed Biscoff crust...
"I don't often soak my raisins. I don't often soak them at all." - Dr Seuss entered the studio.
Instead of Amaretto-infused raisins, toss in some orange zest and Grand Marnier, with a vanilla wafer crust.
That sounds tasty!
Oooh, as someone who doesn’t like amaretto, this sounds amazing!
I LOVE RAISINS!
If you have it, using a 1/3 or 1/2 C dry measuring cup to press the base in all around the round edge works a whole lot better than using your hand.
I'm conflicted by your suggestion. My touch of ocd loves that idea, but my laziness refuses it outright.
Looks in essence like a German Käsekuchen. That uses Quark, kwark in Dutch. Amaretto soaked raisins are a nice twist 👍🏻
Disaronno and Coke Slurpee. Official taste of summer!!!
I live in the Philippines and it.is all about substitutions here. I make my own greek yogurt so a thick greek yogurt, drained, is what I use for anything using ricotta. I even use yogurt for my cheese lasagna and it turns.out wonderful.
That is one of the most beautiful desserts you’ve made, Glen!
The new light at the end is perfect.
I always soak my raisins in brandy. Makes for fabulous oatmeal cookies 🍪 😋 Amaretto Limoncello would be good, as well.
I'd use Frangelico in the raisins and do a chocolate swirl through the cake mix. Chocolate and hazelnut is my fave combination 🫠
Love Glen and this station. I haven't watched for long, but it seems like he just has one friend?
I made this cake - had some drips so recommend putting a pan underneath. Lovely lovely flavor and texture. Gem of a recipe.
Definitely gonna make this but with cherries and dried cranberries instead of raisins.
I already saved this one - but the dance proved it :)
WOW! That looks delicious! I can think of all sorts of variations too: chocolate cookie crust with almond bits in it, dates instead of raisins (I don't like raisins) or dried peaches & peach liquor, 🤔 perhaps a dark chocolate drizzle before serving? 😋 So many possibilities.
Thank you, Glen. We can’t wait to try this.
I was happy that you mentioned cottage cheese as an exchange for ricotta. Growing up, my Mom would use dry cottage cheese for her cheesecake. It was great. It was always requested at our family reunion.
It’s very difficult to find dry cottage cheese here; the only time I see it is in December for holiday baking.
Thanks, again!
Looks great - I think I'll adapt it to use the soft goat's cheese I get in the market, my kumquats in syrup and a ginger biscuit (maybe with some orange rind) base. Apart from that it'll bde the same!!
That sounds wonderful!
This dessert looks right up my alley. I've never been fond of dark raisins, but I LOVE golden raisins. To me, they've always tasted vaguely like apricots or maybe that's just because of their color. Anyway, I think they'd pair nicely with the almond flavor. Thanks for this recipe!
I’m not a fan of raisins either but I’m going to try dried cherries 🍒👍
Glen has such a gleeful cackle. So fun.
I think it's more a happy chortle.
I'd recognize Chef John's (Foodwishes) ooooooold Tappa Tappa anywhere. Thanks for the recipe and all the great videos.
I need this in my life. I LOVE ricotta and I also love mascarpone. My two favorite cheese! Beautiful job Glen!
overnight soak of raisins in spiced rum for a sour cream raisin cake makes it sooo much better..
I love that you brought out the torch.
Made this today. Turned out amazing. Super easy but very impressive
Great vid! I'd substitute dried cherries for the raisins and I might add sliced almonds to that brulee.
Oooohh! I'm going to try this with dried cherries!
Great recipe! We don't have anything with alcohol sold where I live So I'd substitute that [Amaretto] with [cold brew coffee concentrate], it'll be a: coffee-raisins-almond cheesecake with caramelized sugar on top. it might be worth a try.
Thanks.
That sounds good. Or might there be amaretto-flavored (non alcoholic) coffee or amaretto-flavored coffee creamer available there?
Amaretto coffee syrup is also a thought!
Amaretto is so good, I've got some on the kitchen counter. Disaronno is the best. An Amaretto Sour is my favourite after work mix.
I know I have to do the recipe if Glen starts to dance during the taste test.... Great channel
That truly sounds fantastic!
That looks SO yummy.
Thank you Glen, looks great!
A really fine cake, thank you Glen!
That looks awesome
Looks delicious!!!
that looks fabulous!!! thank you 😊
I really want to try this one I love raisins!!
Have to say this sounds out of this world. I love all of the above. Thanks for the video!
Nice just love it Thanks Glen
My mom used to make this, but she used dried cherries. It was delicious.
My wife loves cheesecake. This looks like a fantastic alternative to the one she typically makes. Thanks yet again Glen.
Good show as always thank you kindly
With cherries yum
Je vais le faire ce weekend ! Merci pour les belles recettes !!
Love the detail about picking the sugar that’s in the front of the cabinet!
Yummy, dispite the raisins...❤
Oh Yum ❤
That looks like the best cake of all time in all the universes, for my taste at least. 🤤
Wow..high praise😅
looks good.
i really wanna try that one!
This looks like a marvelous treat. And sooo easy to make. And so lovely looking. Nice job. Thank you so much for this!
I wish you had used gram weights instead of mL for the sugar, flour and butter. And for the raisins too. That would would be so much easier to put together. mL are really no different from cups, you still have to use a cup… to measure in volume.
I soak raisins in amaretto for my hermits. So good!
Yummy 😋 ❤
I might be tempted to try this next time I do a ricotta pizza....thanks Glenn!
Glen did tbe yummy dance. Gonna make this kne.
That looks and sound delicious. The cake right from the oven already looked ready to eat, but adding some crunch brings it to the next level. Not a big fan of raisins, but they work in cheesecake style cakes. With the addition of all the almondy goodness from the amaretti and the Disaronno I am pretty sure I need to give it a try.
Yummy!
I am sure that Amaretto soaked chopped dried apricots would be good as a raisin substitute to amp up the apricot-almond flavors.
That looks delicious...although when you mentioned Orange... yeah, you're speaking my language.
Both cottage cheese and ricotta are super pricey here so I don't think I'm going to make this cake, but you inspire me to add rum raisins into my next normal cheesecake.😋
Benzaldehyde loved that smell, high school chem. lab had a bottle.
This reminds me of the Sicilian cheese cake my grandma made. But her crust was a basket weave
Immediately I thought of using Rivellete Pecan Liquor and adding toasted pecans to the crust, maybe a shortbread. I think I am making this tomorrow.
I just bought Butter Tart Liqueur, I think I finally have a reason to use it!
Glen. This looks amazing. Dont have a torch or really want the crust. I was thinking this recipe could make a great oven pudding without the crust. Maybe a future project for your kitchen. Or did you already make this? Such a beautiful cake nicely done. Thanks.
I enjoy watching you enjoy eating it.
A raisin hater here, but you almost have me convinced to try the recipe as written. Lol
I bet that dried/candied ginger, chopped to the size of raisins or smaller, soaked in the amaretto would do similar as the raisins... for people who just can't bring themselves to use raisins.
Now I'll be cooking this in the next few days when I get to go to the shops
I am very picky about raisins, I like them in some things, abhor them in others. Raisins would not be my choice for a cake like this. Dried cherries soaked in amaretto, however, would be divine. I might have to give that a try!
Currants are a nice raisin substitute.
That looks like a very posh Yorkshire Curd Tart.
"A method, not a recipe" - Glen
Another t shirt idea!!!!
Easy Glen, that sounds like a euphemism for poor personal hygiene. I don't often soak my raisins, I don't often soak them at all.
🤣
The old tappa tappa! IYKYK
❤
Basically a Yorkshire curd tart!
For a second there it looked like Glenn was going to do a Zoidberg at a free buffet on that cake.
How about brandy soak?! Love peaches in brandy with butter can l use it for this cheesecake?
❤thank you for great videos❤
Amaretto tastes like your drinking pure sugar cane, if you drink it neat, so not nice, however in cooking, it's like a secret boost :)
I soaked my raisins a few days ago,, first time i'd been in the bathtub in years..
Ok this is close to grandma's kugan recipe that I lost. I can't even spell the name of the pie/cake, I don't know if it's Swedish or German but I do know that it's cottage cheese and cinnamon with a bread dough crust.
Disaronno is also very low proof 56 to be precise
Glen, those egg whites were not beaten to stiff peaks! 😂. But great recipe and Thank You!!
Since the advent of electric beaters, and people no longer using copper bowls - the common perception of stiffly beaten egg whites has changed. Most people today beat their egg whites way past what the traditional definition was. What I achieved using a traditional method and copper bowl was 'stiff peaks' up until the mid-1930s. Even if I used an electric beater, the chemical reaction from the copper bowl would keep the egg whites in the state that I got them too with a hand whisk. Have you ever noticed that your stiff egg whites start to weep? The ones I made will never weep, and will incorporate and hold up in the baking process better.