2-3/4 cups whole-milk ricotta cheese
1/3 cup cornstarch
1/4 cup amaretto
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1 cup sour cream
5 large eggs, lightly beaten
1 cup sour cream
2 tablespoons sugar
2 tablespoons amaretto
1 tablespoon light corn syrup
1 cup fresh cranberries
1/3 cup sugar
1/2 cup sliced almonds, toasted
1Line a strainer or colander with four layers of cheesecloth or one 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.
2Preheat 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.
3Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake until center is almost set, 1 to 1 to 1/4 hours. Let stand 5 minutes on a wire rack.
4In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer.
5Cool 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.
6For 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.
7Top cheesecake with almonds and sugared cranberries.
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Prep: 35 min. + standing Bake: 1 hour + chilling
Makes 16 servings
1 slice: 351 calories, 21g fat (13g saturated fat), 134mg cholesterol, 168mg sodium, 29g carbohydrate (26g sugars, 0 fiber), 10g protein.