Make an Italian cheesecake, which is made with ricotta and mascarpone cheeses.
Here is my recipe for an Italian cheesecake:
Spumoni Italian Cheesecake
7oz amaretti cookie snaps
4 tablespoons unsalted butter, melted and cooled
32 oz ricotta cheese
16 oz mascarpone cheese
1 cup sugar
3 large eggs
¼ tsp salt
4 Tbs flour
½ tsp vanilla extract
1 cup shelled pistachios, divided
2 Tbs Amoretti Premium Crema di Pistachio Syrup
1 cup cherries, chopped
2 Tbs Amoretti Premium Cherry Syrup
1 Tbs corn starch
½ cup cocoa
Preheat the oven to 350°F
Tightly wrap the bottom and sides of the pan with a double layer of aluminum foil to prevent seepage. Crush the cookies in a food processor. Spray the sides and bottom of the springform pan with cooking spray. Combine the cookie crumbs and the melted butter and evenly disburse and pack down the crumbs in the bottom of the pan. Bake the crust at 350°F for 10 minutes. Place the crust in the refrigerator while you make the filling.
Place the ricotta cheese in a collander over a bowl and allow to drain for 30 minutes. In a stand mixer fitted with the paddle, mix the ricotta cheese and mascarpone cheese together until light and fluffy. Scrape down the bowl, add the sugar and continue to mix until combined. Continue to beat the mixture as you add the eggs one at a time, add in the salt, the flour and the vanilla extract and continue to beat until completely blended.
Preheat the oven to 350°F.
Divide the filling among three mixing bowls. Put ½ cup of the pistachios in the food processor and pulse until they are the consistency of coarse flour. In one bowl, combine the pistachio flour, the pistachios and the Amoretti Premium Crema di Pistachio Syrup. In the second bowl, fold in the chopped cherries, the Amoretti Premium Cherry Syrup, and 1 Tbs cornstarch. In the third bowl, fold in the cocoa. Place the bowls in the refrigerator for 30 to 45 minutes.
Layer the three fillings carefully into the prepared pan, the chocolate first, then the pistachio, and finally the cherry, making sure not to mix them together. You may want to allow the cheesecake to chill in the refrigerator for an additional 30 minutes between filling additions.
Place a large pan on the middle shelf of your oven, place the springform pan inside the large pan and carefully pour boiling water into the large pan until it is about 1-inch up the sides of the springform pan. Do not go above the aluminum foil.
Bake for 45 minutes. Turn off the oven and allow the cake to sit in the oven 45 minutes longer.
Remove the cake from the larger pan. Run the back (dull) edge of a butter knife between the rim and the cheesecake to loosen it from the pan. Allow the cake to cool for an additional 30 minutes. Carefully remove and discard the aluminum foil, cover the top of the cake loosely with wax paper and refrigerate for several hours or overnight.
When ready to serve, allow the cake to come to room temperature. Unlatch the springform pan and carefully remove the rim. Place the cheesecake, with the springform pan base, on a serving platter. Cut the cheesecake into wedges for serving. This is done best with unflavored dental floss or a long, thin knife heated with boiling water and dried before each cut.