Name: Ricotta Cheesecake with Fresh Raspberries
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Ingredients: ¾ cup slivered almonds; ¼ cup all-purpose flour, (spooned into measuring cup and leveled-off); 3 tablespoons granulated sugar; Pinch salt; 1 large egg yolk; 2 tablespoons unsalted butter, (melted and cooled slightly); ½ teaspoon vanilla extract; 1 (8-oz) package cream cheese, at room temperature (preferably Philadelphia brand); ¾ cup granulated sugar; ¼ teaspoon kosher salt; 1 (32-oz) 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); ⅓ cup seedless raspberry jam, (best quality); 8 oz (about 2½ cups) fresh raspberries (you'll need a pint but you'll have extra); Confectioners' sugar (for dusting)

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Torn between an American or Italian-style cheesecake? This dessert offers the best of both worlds, combining the creamy richness of American cheesecake with the lighter, drier texture of Italian ricotta cheesecake, all in a ground almond crust.