Ingredients
2-3/4 cups whole-milk ricotta cheese1/3 cup cornstarch1/4 cup amaretto2 packages (8 ounces each) cream cheese, softened1-1/2 cups sugar1 cup sour cream5 large eggs, room temperature, lightly beatenTOPPING:1 cup sour cream2 tablespoons sugar2 tablespoons amarettoGARNISH:1 tablespoon light corn syrup1 cup fresh cranberries1/3 cup sugar1/2 cup sliced almonds, toasted
Preparation
Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl.
Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended.
Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack.
In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer.
Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour.
Top cheesecake with almonds and sugared cranberries.
