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photo Ricotta Cheesecake with Fresh Raspberries Recipe | Say Mmm

Ricotta Cheesecake with Fresh Raspberries

Doesn’t this cake look like it belongs in an Italian pastry shop window? The recipe was inspired by the “Obsessive Ricotta Cheesecake” in Gina DePalma’s Dolce Italiano, Desserts from the Babbo Kitchen, one of the best cookbooks I’ve come across in a long, long time. Made with cream cheese, ricotta cheese and a ground almond crust, the cake is a hybrid …
9 Servings - 6 hr 40 min -
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Servings:9  | Calories:427 | Total Fat:24g  | Chol:167mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 24g
37 %
Sat Fat 10g
50 %
Total Carb 46g
15 %
Fiber 4g
16 %
Sugars 36g
Cholesterol 167mg
56 %
Sodium 445mg
19 %
Protein 11g
22 %
46% Others combined
20% Cream cheese
17% Slivered almonds
16% Granulated sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3/4 cup slivered almonds
1/4 cup all purpose flour, spooned into measuring cup and leveled-off
3 tablespoons granulated sugar
Pinch of kosher salt
1 large egg yolk
2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
1 8 ounce package cream cheese, at room temperature (preferably Philadelphia brand)
3/4 cup granulated sugar
1/4 teaspoon kosher salt
1 32 ounce tub (about 4 cups) whole milk ricotta (do not use low fat)
3 large eggs
1 teaspoon vanilla extract
1 tablespoon amaretto (rum or Grand Marnier may be substituted)
1 tablespoon cornstarch
2 teaspoons orange zest, from one orange
1/3 cup seedless raspberry jam, best quality
8 ounces (about 2-1/2 cups) fresh raspberries (you'll need a pint but you'll have extra)
Confectioners' sugar, for dusting

Directions : View recipe directions on
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