Amaro Ricotta Cheesecake

Plated amaro ricotta cheesecakeLooking for an easy, but sophisticated, dessert to add an extra kick to your celebrations? We have a delicious Amaro Ricotta Cheesecake for you to try. The bittersweet taste of amaro, an Italian liqueur, is perfectly paired with a gingersnap crust and a creamy ricotta filling. This decadent dessert is an amazing ending to any holiday feast and will keep your guests talking long after the party ends.

Makes one 9-inch cheesecake



  • 8 ounces gingersnap cookies, crushed (2 cups crumbs)
  • 3 tablespoons granulated sugar
  • 7 tablespoons unsalted butter, melted


  • Two 8-ounce packages cream cheese, at room temperature
  • 1 ½ cups ricotta
  • Kosher salt
  • ¾ cup sugar
  • Zest of 1/2 an orange
  • ½ cup amaro, or more to taste
  • 4 large eggs, at room temperature


Preheat oven to 350°F. In a medium bowl, stir together the ginger wafer crumbs and granulated sugar. Mix in the melted butter until the crumbs are all moist and clump together slightly when you press them.

Transfer the mixture to a 9-inch springform pan and press it evenly onto the bottom and about 2 inches up the sides of the pan. Bake until the crust is fragrant and slightly darker, 9 to 12 minutes. Let the pan cool on a rack and lower the oven temperature to 300°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, ricotta, and a pinch of salt on medium speed, scraping down the sides of the bowl and paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese is lump-free.

Add the sugar and continue beating until fully blended and smooth. Add the orange zest and amaro and beat until incorporated, about 30 seconds. Add the eggs one at a time, beating until just blended. Be careful not to over-beat the eggs at it can cause the cheesecake to puff too much and result in cracks across its surface. Alternate method: At this step, you can separate the eggs and just add the yolks to the cheese mixture. Then, whip the egg whites into stiff peaks and fold into the cheese mixture. I’ve found similar results with both ways.

Pour the filling into the cooled crust and smooth the top. Bake at 300°F until the center jiggles when nudged, 55 to 65 minutes. The cake should be a little puffy around the edges and moist in the center.

Set the cake on a rack and let it cool completely, then cover and refrigerate until well chilled, at least 8 hours and up to 3 days.

When ready to serve, unclasp the springform pan and remove the side. Run a knife under the bottom crust of the cheesecake. Carefully slide the cake onto a flat serving plate.

Keep in the refrigerator, covered loosely, for up to 5 days.

Image and recipe from our friends at Electrolux.