What size package of cream cheese? I am assuming the large? Did you top the finished cheesecake with anything or eat it plain?

Last time I made it it didn't leak at all and it was delicious. I line the pan over the bottom and up the sides (outside) Nothing leaked in my oven or on the cookie sheet, but it leaked outside the springform within the foil. It is possible that the springform broke on general principles because I didn't try it out first. Just used it closed and it was old. I wonder if I could do a layer of cheesecake, then the caramel and then another layer of cheesecake to keep it off the bottom or would it just mix up or leak down. Probably putting it on top is the best solution, but I am going to try again as the recipe states.

Ricotta Cheesecake Serves 8 to 10. Published December 12, 2006. The ricotta cheese must be drained in the refrigerator for at least 8 hours, or overnight. To drain the cheese, line a fine-mesh sieve with two layers of paper towels, place the cheese in the sieve, place the sieve over a bowl, and refrigerate. Ingredients Amaretti Cookie Crust 5 ounces amaretti cookies , processed in a food processor to uniformly fine crumbs (1 1/4 cups crumbs) 4 tablespoons unsalted butter , melted, plus 1 tablespoon melted butter for greasing pan Ricotta Filling 2 pounds ricotta cheese , drained overnight (see note above) 4 large eggs , separated 3/4 cup sugar (5 1/4 ounces) 1/4 cup light rum 1 tablespoon unbleached all-purpose flour grated lemon zest (from 1 lemon) 2 teaspoons vanilla extract 1/8 teaspoon table salt Instructions 1. For the crust: Adjust oven rack to lower-middle position and heat oven to 325 degrees. In small bowl, combine amaretti crumbs and 4 tablespoons of melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining tablespoon melted butter, reserving small amount of excess melted butter for brushing sides of pan after crust cools. Empty crumbs into springform pan and press evenly into pan bottom (See illustration). Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack to room temperature, about 30 minutes. (Do not turn off oven.) Brush sides of springform pan with remaining melted butter. 2. For the filling: While crust cools, place drained ricotta in food processor and process until very smooth, about 1 minute. Add egg yolks, sugar, rum, flour, zest, vanilla, and salt and process until blended, about 1 more minute. Scrape mixture into large bowl. 3. In bowl of standing mixer, beat egg whites at high speed until they hold stiff peaks. Fold whites into ricotta mixture until fully incorporated and pour mixture evenly into cooled crust. 4. Bake cheesecake until top is lightly browned and instant-read thermometer inserted into center registers about 150 degrees, about 1 1/4 hours. (Perimeter of cake should be firm, but center will jiggle slightly. It will solidify further as cake cools.) Transfer pan to wire rack and cool for 5 minutes. Run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap pan tightly in plastic wrap and refrigerate until cheesecake is cold and set, at least 5 hours or up to 2 days. 5. To unmold cheesecake, remove sides of pan. Let cheesecake stand at room temperature for about 30 minutes, then cut into wedges and serve. Perfect Crumb Crust Crumb crusts come together in just seconds, but they can sometimes fall apart. Here's how to make a neat and sturdy crust. Using a flat-bottomed measuring cup, gently press down on the crumbs in the center of the pie plate and then work toward the sides. Tilting the measuring cup, press the sides while squaring off the top edge with your thumb.

I found this on a Yahoo search. And I just happen to have a bottle of Amaretto. I'll bake this on Monday and post the results here. Chocolate Amaretto Bundt Cake Prep Time: 20 minutes Cook Time: 50 minutes Ingredients 2 cups all-purpose flour 1 teaspoon baking soda 1 cup unsalted butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 4 large eggs, at room temperature 6 ounces semisweet chocolate, melted 1 cup milk 3 teaspoons almond extract 1 teaspoon vanilla extract 4 tablespoons amaretto-flavored liqueur Instructions Preheat oven to 350°. Grease and lightly flour a 10-inch Bundt pan. Sift together the flour and baking soda. Set aside. Using an electric mixer on medium speed, mix the butter, sugar, and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each. Add the chocolate and mix well. Add the flour/baking soda mixture in thirds, alternating with the milk and the extracts. Beat after each addition until smooth. Mix in the liqueur. Pour batter into prepared pan. Bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Cool in pan for 20 minutes. Then, remove from pan and cool completely on a wire rack. Notes Recipe adapted from The Magnolia Bakery Cookbook.http://www.bakeorbreak.com/2008/08/chocolate-amaretto-bundt-cake/ Copyright 2016 Bake or Break