Cognac Cheesecake

Cognac Cheesecake

Cognac Cheesecake
1 package hard Amaretti cookies
Butter (3-4 Tbsp.)
1 tsp. almond extract
Process Amaretti cookies in blender and slowly add butter in tablespoons with extract until mixture comes together. Press on bottom and up sides of 9” (leak proof) spring form pan and freeze.

8 oz. Mascarpone
1 ¼ cups sugar
12 oz. well drained Ricotta
2 tsp. bourbon vanilla extract
5 large eggs

Make peach and apricot preserve. Commercial preserves are too sweet and lack fresh fruit flavor. While preserve is still warm, add 2 Tbsp. Cognac VSOP. If you do not have time to make your own preserve, use “Bonne Maman” brand.

Preheat oven to 475° and place a large water bath (pan filled with 1 inch water) in oven.
Blend filling: Mascarpone, sugar, Ricotta and extract until creamy. Beat eggs in a separate bowl and add to filling mixture. Blend eggs into filling mixture. Do not overwork eggs.
Remove crust from freezer and pour filling on top of crust. Open preheated oven and carefully place into a hot water bath. Bake for 10 minutes. Lower oven to 350° and bake until top of cheesecake turns golden, about 50 minutes.
Remove cake to cool. Add topping. Keep chilled until serving.

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