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.