All of my cheesecake that I make are based off of that simple vanilla base recipe, and this one is no different. In this lesson we're going to be looking at using another type of soft cheese which is ricotta. Now ricotta has a little bit more of a liquid content, but something to keep in mind. It has a different texture and a different flavor. I still want to have the Tang and the creaminess of the cream cheese. So I'm keeping that.

So this would be for my regular base recipe, two blocks of cream cheese. Now I'm adding 15 ounces which is almost the same amount. So it's almost it basically is a double batch so our cheese cake is going to be larger for this one. Now the other things that are very similar are I have five eggs. So if you doubled it it would be six but we're also adding corn starch, corn starch in a custard has setting properties. Once it gets heated, it's going to help any liquids firm up and just become more become more putting like.

So we're putting a liquid into our cheesecake I use dishonor amaretto. It's my favorite and this recipe is tailored to these nice little sampler bottles. So this is 50 milliliters. So we need the cornstarch to soak up the liquid from this and from the ricotta to help the cheesecake set. I still have one and a half cups of sugar. I get a little bit of sweetness from the MRI show.

So I cut out a little bit of sugar and I have the same amount of sour cream and as always, I'm going to add a little bit of vanilla. So you can see kind of when you're trying out different recipes with the base. You want to really think about if Add this How is it going to affect if I add liquid, I'm going to need something to help my cheesecake still be able to set. If you add too much liquid, it's like any other cake, it won't really bake properly, it kind of will just never really bake. Or if it does, the outside will be really burnt and it just won't be palatable. So I just want to get you to think about you know, trying different types of cheeses.

You can also try mass Capone, you could try savory soft cheeses, like Brie would be really interesting with some apple and you can even you know cheddar isn't a soft cheese but you could even add that to just a regular cheese cake with some crumble topping or something. So you know think about different things that you can do don't just think about cream cheese and adding you know chocolate or caramel to it. You can really play around with cheesecakes. So to get started with this, we're going to do it the same way we do our base. We're going to cream our cream cheese and ricotta together. I've already got my cream cheese creamed really well.

I just did that by itself to break it up only because the ricotta is just slightly softer. So we will make sure that our cream cheese is really soft. We don't want to add a really soft cheese to a firm cream cheese in case there still any chill in your cream cheese left cuz then it'll get lumpy. We don't want that. So I really worked my cream cheese and my ricotta is going in the booty. That should just pop out when you squeeze it.

Okay, mix those nicely and you'll notice When you're lifting your spatula up out of the bowl that it's a little bit softer. So ingos the sugar, and we're going to get those creamed together before we add the eggs. Just like with the regular cheesecake base, I'm going to add my corn starch and now it's going to give it a better chance at not clumping. Corn Starch tends to have or tends to clump a lot in recipes. If you don't add it at the correct times, so just get that in there. And then that way to others all this liquid in the batter, it's gonna hydrate it turning down to low and NRA Also dropping the sour cream at this point.

Okay matters looking really smooth and beautiful at this point. So, I will just add in my flavorings. I always add vanilla just a little bit like it bounce balances out every other flavor. And if you don't like gamma Reto, you can leave this part out. But I think it's just absolutely wonderful. So all of that's going to go in and obviously this cheesecake is not recommended to serve to kids.

So please don't do that. I've got alcohol in it. I can smell the ricotta and amaretto little bit of a vanilla coming up out of the bowl. It's really an aromatic cheesecake but it's really yummy. It's lighter because that ricotta breaks up the cream cheese a little bit. So this is just a really nice if you're having a fancy dinner party, you know after dinner dessert.

This is one of my go twos. Okay, my credit is nice and firm and chill, which is perfect for pouring the battery in and it's not gonna push out through any cracks or anything like that. So the batter is just going to go directly into our crust. You'll see it comes up really far but I don't want to pour in too much I don't want to go above where my crust is. So this is perfect right there. And this is going to go into the water bath, and this was going to take longer to bake definitely over an hour.

So you want to keep an eye on it typically. I would say mine takes about 17 minutes to bake