ESPRESSO RICOTTA CHEESECAKE
Source: David Rosengarten
Servings: 10

FOR THE CRUST:
48 Amaretti di Saronna cookies
1/2 cup graham cracker crumbs
8 tablespoons butter, melted
FOR THE FILLIING:
2 tablespoons gelatin
4 tablespoons cold water
1/4 cup sugar
1/2 cup strong espresso coffee
15 ounces ricotta cheese
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream, divided use
TO SERVE:
1 pinch cinnamon
1 tablespoon toasted almonds

FOR THE CRUST:
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 cup of crumbs and transfer remaining crumbs to a bowl; add graham crackers and stir in melted butter. Press crumb mixture on bottom and halfway up sides of springform pan.

Bake 5 minutes; cool completely.

FOR THE FILLING:
In a small bowl sprinkle gelatin over cold water and let soften.

In a large bowl combine hot espresso with sugar and gelatin mixture and stir to dissolve. Let cool slightly. Add ricotta cheese and beat until smooth. Stir in vanilla.

In a chilled bowl whip 1/2 cup of the cream to stiff peaks; fold into coffee mixture.

Pour half of coffee mixture into crust, top with reserved amaretti crumbs and cover with remaining coffee mixture. Smooth top. Chill overnight.

TO SERVE:
Run a knife around edge of pan to loosen and carefully remove springform rim.

Whip remaining 1/4 cup heavy cream flavored with cinnamon to stiff peaks, transfer to a pastry tube and pipe decorative rosettes on cake. Sprinkle with toasted almonds.