What do you do when someone gives you 8 lbs of ricotta? Experiment with ricotta cheesecake! After testing out a variety of combinations, my boyfriend declared this one was the best cheesecake he’s ever had in his life, so it seemed my experimentation was complete. Using a mixture of ricotta and cream cheese gave the cheesecake a wonderfully creamy texture, and just a touch of amaretto really enhanced the flavor.

Guessipe

• 1 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 8 oz cream cheese, at room temperature
• 20 oz ricotta, drained over a fine mesh strainer for at least an hour at room temperature
• 3/4 cup sugar
• 4 eggs, at room temperature
• 1 TBSP lemon zest
• 1 TBSP amaretto
• 2 tsp vanilla

Combine the graham cracker crumbs with the melted butter until evenly moistened. Press into a greased 9-inch springform pan wrapped in foil. Bake at 350 degrees F for 8 minutes, then allow to cool.

In a stand mixer, beat the cream cheese until smooth and creamy.

Add the ricotta and sugar, and beat until smooth.

Beat in eggs one at a time.

Add lemon zest, amaretto, and vanilla and beat just until blended.

Spread the batter evenly over the cooled crust. Place the springform pan in a roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 350 degrees F for 1 hour.

Allow to cool completely, then refrigerate overnight.