Amaretto-Ricotta Cheesecake

Ingredients

• 7 ounces almond biscotti 
• 0.3 cup amaretto (almond-flavored liqueur)
• 1 large eggs 
• 1 large egg white 
• 2 tablespoons flour all-purpose
• 15 ounce carton part-skim ricotta cheese 
• 0.3 cup sugar 
• 0.7 cup sugar 

Equipment

• food processor
• bowl
• frying pan
• paper towels
• oven
• knife
• wire rack
• blender
• aluminum foil
• springform pan

Directions

1. Preheat oven to 37
2. Place biscotti in a food processor; process until fine crumbs form to yield 1 1/3 cups.
3. Add 1/4 cup sugar; process until blended.
4. Add 1 egg white, and process until blended. Press crumb mixture into bottom and 1 inch up sides of an 8-inch springform pan.
5. Bake at 375 for 15 minutes. Cool slightly in pan on a wire rack. Reduce oven temperature to 35
6. Combine ricotta and next 3 ingredients in a large bowl; beat with a mixer at medium speed until smooth.
7. Add flour, egg, and 1 egg white, beating just until blended.
8. Pour batter into prepared crust. Gently tap on counter to remove air bubbles.
9. Bake at 350 for 45 minutes.
10. Remove from oven, and carefully run a knife around outside edge of cake. Cool completely in pan on wire rack. Cover and chill overnight.
11. Note: Before chilling cheesecake, place a paper towel over pan before covering with foil. This will catch the condensation that forms around the cheesecake while it's in the refrigerator. You may substitute 1/2 teaspoon almond extract plus 1/4 cup water for the amaretto, if desired.