- 15 small (1-inch) imported amaretti cookies
- 2 tablespoons unsalted butter, melted and cooled
- 1 cup whole milk ricotta cheese
- 1/2 cup mascarpone cheese
- 3 tablespoons sour cream
- 1/3 cup sugar
- 1 large eggs
- pinch salt
- 1 tablespoons unbleached all purpose flour
- 1/4 teaspoon almond extract
For the Crust
Preheat the oven to 350°F.
Prep the cheesecake tins by wrapping each individual tin with aluminum foil, and securing the foil with a rubber band (it sounds like a pain, but only take a few minutes, I promise – just cut your aluminum foil in to appropriately sized squares before you start wrapping and securing, and it goes quickly).
Whirl the cookies to a powder in a food processor or use a rolling pin. Transfer the crumbs to a small bowl and stir in the butter to evenly coat them. Evenly divide the crumb mixture among the tins, then pat down. Refrigerate until needed. Can be made two days ahead of time.
For the Filling
In a stand mixer or by hand with a hand held mixer, beat the ricotta cheese with the mascarpone and sour cream. Beat in the sugar and eggs one at a time. Beat in the salt and flour. Beat in the extract.
Divide the batter among the tins (depending on the size of your tins, you may have a bit extra). Gently tap tins to even out batter (or use a knife or offset spatula) Place the pan in a larger pan and carefully pour boiling water into the larger pan until it is about 1-inch up the sides of the pan.
Bake on the middle oven shelf for 20-25 minutes. Remove both pans oven, then removing the cheesecake tins from the water bath, and cool the cheesecakes on cooling rack for about 20 minutes. Cover the top of the cakes loosely with wax paper and refrigerate several hours or overnight.
When ready to serve, allow the cake to come to room temperature. Remove the aluminum foil from the tins, and gently push oup on each the springform pan rim to carefully remove each cake. Top with lemon curd, blueberries (if you’d like!), and serve.