Ingredients
Scale
- 2 pounds whole milk ricotta
- 5 large eggs
- 1-1/4 cups sugar
- 2 tablespoons Amaretto liqueur
- pinch of salt
- butter and flour for greasing and flouring pan
- Powdered sugar, for dusting
Equipment
- 9-inch springform pan
- Large roasting pan (for water bath)
- Heavy duty aluminum foil (to wrap bottom of springform)
Instructions
- Preheat oven to 350°F.
- Using the butter grease the bottom and sides of the springform pan. Sprinkle flour along bottom and sides of pan, and tap out excess.
- Wrap the outside bottom of the springform pan tightly with heavy duty aluminum foil to prevent water from seeping in.
- In the bowl of a stand mixer, add the eggs, sugar, amaretto and pinch of salt. Using the whisk attachment, whisk on medium until well blended.
- Add the ricotta cheese and whisk on medium until smooth and combined.
- Pour batter into the springform pan. Place the springform pan in a large roasting pan and add enough hot water to come about 1 inch up the sides of the springform pan.
- Bake for 1-1/2 hours. Turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for 30 minutes.
- Remove from the water bath and let cool completely at room temperature, then refrigerate.
- Before serving, dust generously with powdered sugar.
- Prep Time: 15 minutes
- Rest time: 30 minutes
- Cook Time: 90 minutes