Name: Triple-Cheese Cheesecake with Amaretti Crust
Yield: 8
Ingredients: 3 oz. amaretti cookies -; 2 oz. honey graham crackers -; 1 pinch kosher salt -; 5 tbsp. unsalted butter -; 1 tsp. unflavored powdered gelatin -; 3/4 c. chilled heavy cream -; 2 package cream cheese -; 3/4 c. fresh ricotta cheese -; 3/4 c. sugar -; 1 pinch kosher salt -; 1/4 c. mascarpone cheese or sour cream -; 1/4 c. fresh lemon juice -; 3/4 c. honey -; 3 sprig rosemary -; 6 oz. dried California apricots -

Triple-Cheese Cheesecake with Amaretti Crust

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Ingredients for - Triple-Cheese Cheesecake with Amaretti Crust

1. 3 oz. amaretti cookies -

2. 2 oz. honey graham crackers -

3. 1 pinch kosher salt -

4. 5 tbsp. unsalted butter -

5. 1 tsp. unflavored powdered gelatin -

6. 3/4 c. chilled heavy cream -

7. 2 package cream cheese -

8. 3/4 c. fresh ricotta cheese -

9. 3/4 c. sugar -

10. 1 pinch kosher salt -

11. 1/4 c. mascarpone cheese or sour cream -

12. 1/4 c. fresh lemon juice -

13. 3/4 c. honey -

14. 3 sprig rosemary -

15. 6 oz. dried California apricots -

How to cook deliciously - Triple-Cheese Cheesecake with Amaretti Crust

1. Stage

Crust: Preheat oven to 350 degrees F. In a food processor, pulse amaretti with graham crackers and salt until finely ground. Transfer crumbs to a small bowl and stir in butter. Press crumbs evenly over bottom and halfway up side of an 8-inch springform pan. Bake for about 10 minutes, until crust is set. Cool on a rack.

2. Stage

Cheesecake: In a microwave-safe dish, sprinkle gelatin over 2 tablespoons of cold water; let stand until gelatin is softened, about 10 minutes. Meanwhile, in a small bowl, beat heavy cream until soft peaks form; refrigerate.

3. Stage

In a bowl, beat cream cheese, ricotta, sugar, and salt with an electric mixer at high speed until light and fluffy, about 5 minutes. Beat in mascarpone and lemon juice.

4. Stage

Microwave gelatin until melted, 5 seconds; scrape into cream cheese mixture and beat until incorporated. Fold in whipped cream. Pour mixture into the cooled crust and smooth surface. Refrigerate cake until firm and set, 3 hours.

5. Stage

Honeyed Apricots: In a medium saucepan, combine honey with 3 cups of water and rosemary. Bring to a boil and cook over moderately high heat, stirring occasionally, until honey is dissolved. Add apricots and simmer until tender, 10 minutes. With a slotted spoon, transfer apricots to a bowl. Boil rosemary syrup until thickened, 20 to 25 minutes. Strain syrup over apricots and let cool.

6. Stage

Unmold cheesecake and serve with honeyed apricots. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.