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Add a photoServings: 10
Ingredients
- 48 x amaretti cookies
- 1/2 c. graham cracker crumbs
- 1 stk butter melted
- 2 Tbsp. gelatin
- 4 Tbsp. cool water
- 1/4 c. sugar
- 1/2 c. strong espresso coffee
- 1 pkt ricotta cheese - (15 ounce)
- 1/2 tsp pure vanilla extract
- 3/4 c. heavy cream
- 1 pch cinnamon
- 1 Tbsp. toasted almonds
Directions
- Preheat oven to 400 degrees. Butter a 10-inch springform pan.
- Using a rolling pin, crush amaretti cookies to fine crumbs. Set aside 1/2 c. of crumbs and transfer remaining crumbs to a bowl; add in graham cracker crumbs and stir in melted butter. Press crumb mix on bottom and halfway up sides of springform pan. Bake 5 min; cold completely.
- In a small bowl sprinkle gelatin over cool water and let soften. In a large bowl combine warm espresso with sugar and gelatin mix and stir to dissolve. Let cold slightly. Add in ricotta cheese and beat till smooth. Stir in vanilla. In a chilled bowl whip 1/2 c. of the cream to stiff peaks; fold into coffee mix. Pour half of coffee mix into crust, top with reserved amaretti crumbs and cover with remaining coffee mix. Smooth top. Refrigerateovernight.
- To serve, run a knife around edge of pan to loosen and carefully remove springform rim. Whip remaining 1/4 c. heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds.
- This recipe yields 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 70g | |
| Recipe makes 10 servings | |
| Calories 205 | |
| Calories from Fat 133 | 65% |
| Total Fat 15.1g | 19% |
| Saturated Fat 8.9g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 163mg | 7% |
| Potassium 61mg | 2% |
| Total Carbs 15.33g | 4% |
| Dietary Fiber 0.5g | 2% |
| Sugars 8.21g | 5% |
| Protein 2.6g | 4% |
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