Amaretto ricotta cheesecake

Recipe

Base:
½ packet digestive biscuits
80 g almond flour
50 g butter (melted)

Filling:
1 container (250 g) ricotta
1 container (180 g) cream cheese
⅓ dl sugar
3 eggs
4 tbsp cornstarch
1 tbsp vanilla extract
2 tbsp Amaretto liqueur

Topping:
nectarines
blackberries
raspberries
edible flowers

Prepare the base:
Crush the digestive biscuits into fine crumbs. Mix with the almond flour and melted butter. Press the mixture into the bottom and up the sides (about 5 cm high) of a springform pan lined with baking paper, creating a bowl-shaped crust. Place the pan in the refrigerator to set for about 20–30 minutes.

Prepare the filling
In a bowl, beat the ricotta and cream cheese until smooth. Add the sugar and mix well. Add the eggs one at a time, mixing gently after each addition. Stir in the cornstarch, vanilla extract, and Amaretto liqueur until the mixture is smooth.

Bake the cheesecake
Pour the filling onto the chilled crust. Bake at 175°C for about 30–45 minutes, until the edges are set but the center still has a slight wobble. Turn off the oven and let the cake cool inside with the door slightly open for about 30 minutes (this helps prevent cracking).

Cooling
Let the cake cool completely at room temperature, then transfer it to the refrigerator for at least 3–4 hours, preferably overnight.

Decoration
Carefully remove the cake from the pan. Top generously with fresh berries and fruit (nectarines, raspberries, blackberries) and edible flowers just before serving.