RICOTTA AMARETTO CHEESECAKE

Who doesn’t love desserts or at least something sweet at the end of a meal? Cheesecake has a reputation of being different to make but this one uses a slow cooker and easily becomes the centerpiece for maybe something like a birthday or anniversary dinner. If anything’s leftover enjoy a slice with a cup of coffee or tea.

Here’s what you’ll need…

Crust:

1 cup vanilla wafer crumbs (about 21 to 23 cookies)

1 tablespoon sugar

1/8 teaspoon almond extract 3 tablespoons butter

Filling:

15 ounces ricotta cheese

8 ounces cream cheese

2/3 cup sugar

3 large eggs plus 1 egg yolk

1/4 cup Amaretto liqueur

2 tablespoons all-purpose flour

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

Combine the crust ingredients and pat into a 7-inch springform pan.

Beat the sugar into the cheeses; add the eggs and beat for five minutes by hand or about 3 minutes if you use an electric mixer.

 Add the remaining filling ingredients and beat about 2 minutes more.

Pour into the prepared crust.

Place the cheesecake on a rack in the slow cooker (or use a “ring” of aluminum foil to keep it off the bottom of the cooker).

Cover and cook on high for 2 1/2 to 3 hours.

Let it stand in the slow cooker for about 1 to 2 hours or until it’s cool enough to handle.

Cool thoroughly before removing the sides of the pan.

Chill before serving and store leftovers in the refrigerator.