Triple-Cheese Cheesecake with Amaretti Crust
This killer cheesecake has an ethereally light, creamy texture and fantastic crunchy crust made from honey graham crackers and amaretti cookies.
Ingreadient :
amaretti crust
- 3 ounces amaretti cookies (about 20)
- 2 ounces honey graham crackers (about 4 whole crackers), coarsely crushed
- Pinch of kosher salt
- 5 tablespoons unsalted butter, melted
cheesecake
- 1 teaspoon unflavored powdered gelatin
- 3/4 cup chilled heavy cream
- Two 8-ounce packages cream cheese, softened
- 3/4 cup fresh ricotta cheese
- 3/4 cup sugar
- Pinch of kosher salt
- 1/4 cup mascarpone cheese or sour cream
- 1/4 cup fresh lemon juice
honeyed apricots
- 3/4 cup honey
- Three 3-inch rosemary sprigs
- 6 ounces dried California apricots
Direction :
amaretti crust
- 3 ounces amaretti cookies (about 20)
- 2 ounces honey graham crackers (about 4 whole crackers), coarsely crushed
- Pinch of kosher salt
- 5 tablespoons unsalted butter, melted
cheesecake
- 1 teaspoon unflavored powdered gelatin
- 3/4 cup chilled heavy cream
- Two 8-ounce packages cream cheese, softened
- 3/4 cup fresh ricotta cheese
- 3/4 cup sugar
- Pinch of kosher salt
- 1/4 cup mascarpone cheese or sour cream
- 1/4 cup fresh lemon juice
honeyed apricots
- 3/4 cup honey
- Three 3-inch rosemary sprigs
- 6 ounces dried California apricots
