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Ingredientes
- 1Â 1/2 c. finely crushed amaretti (see Note) or possibly gingersnap cookies (about 7
- Â Â ounce 4 Tbsp. ( 1/2 stick) unsalted butter, melted
- 1/2 c. packed light brown sugar
- 1 x (32-oz) container whole-lowfat milk ricotta cheese
- 1 x (8-oz) package cream cheese, at room temperature
- 1 c. granulated sugar
- 1/4 c. cornstarch
- 5 lrg Large eggs
- 1/3 c. heavy cream
- 1 tsp vanilla extract
- Â Â Zest of 1 lemon
- 1 x (15-oz) can solid-pack pumpkin (1 3/4 c.)
- 1 lrg egg yolk
- 1 tsp grnd cinnamon
- 1 tsp grnd ginger
- 1/2 tsp grnd cloves
Direcciones
- Preheat oven to 325 degrees. Lightly butter a 9 1/2 inch spring form pan.
- Wrap outside bottom of pan tightly with aluminum foil.
- In a small bowl, toss amaretti crumbs with melted butter. Press proportionately into bottom and about 1 inch up sides of pan. Bake 10 min. Set aside on wire cake rack. Leave oven on.
- Rub brown sugar through sieve to remove lumps; set aside. Rub ricotta cheese through sieve to lighten texture; set aside.
- In large bowl, using electric mixer at high speed, beat cream cheese and granulated sugar till smooth. Beat in cornstarch. Reduce speed to low. Add in whole Large eggs one at a time. Beat in cream, vanilla and lemon zest. Add in ricotta and beat just till smooth.
- Pour 1 1/2 c. of cheese mix into medium bowl. Add in pumpkin, brown sugar, egg yolk and spices. Beat on low till smooth.
- Pour plain cheesecake batter into prepared pan. Top with large spoonfuls of pumpkin mix. Using a table knife, swirl mixtures to get a marbled look.
- Place foil-wrapped pan in a large roasting pan and put both oven. Add in sufficient nearly boiling water to come 1/2 inch up sides of foil-wrapped pan. Bake till sharp knife inserted 1 inch from edge of cake comes out clean, about 1 3/4 hrs. Center may seem slightly unset. Place cheesecake pan on wire rack; run a sharp knife around inside of pan to release cake from sides. Cold completely.
- Remove foil from pan. Cover cheesecake with plastic wrap and chill at least 4 hrs, or possibly overnight. (Can be prepared up to 2 days ahead.)
- Remove sides of pan. Serve chilled, dipping a thin sharp knife into a tall glass of warm water before cutting each slice.
- Note: Amaretti are crisp Italian almond cookies, often wrapped in pairs. They can be found in specialty food stores and some supermarkets.
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