Serves 10

This is a light and airy cheesecake. The ricotta adds lightness, the cream cheese and mascarpone are super rich and the crunchy crust with amaretti cookies is delicious with it.

Amaretti Crust
3 ounces amaretti cookies (about 20) (or any crunchy cookie)
2 ounces honey graham crackers (about 4 whole crackers), coarsely crushed
Pinch of kosher salt
5 tablespoons unsalted butter, melted

Cheesecake
1 teaspoon kosher unflavored powdered gelatin
3/4 cup chilled heavy cream
Two 8-ounce packages cream cheese, softened
3/4 cup fresh ricotta cheese
3/4 cup sugar
Pinch of kosher salt
1/4 cup mascarpone cheese or sour cream
1/4 cup fresh lemon juice
Caramel sauce, blueberries or whipped cream to top it

MAKE THE CRUST
Preheat the oven to 350°. In a food processor, pulse the amaretti with the graham crackers and salt until finely ground. Transfer the crumbs to a small bowl and stir in the butter. Press the crumbs evenly over the bottom and halfway up the side of an 8-inch springform pan. Bake for about 10 minutes, until the crust is set. Cool on a rack.

MAKE THE CHEESECAKE
In a microwave-safe dish, sprinkle the gelatin over 2 tablespoons of cold water; let stand until the gelatin is softened, about 10 minutes. Meanwhile, in a small bowl, beat the heavy cream until soft peaks form; refrigerate.

In a bowl, beat the cream cheese, ricotta, sugar and salt with an electric mixer at high speed until light and fluffy, about 5 minutes. Beat in the mascarpone and lemon juice.

Microwave the gelatin until melted, 5 seconds; scrape into the cream cheese mixture and beat until incorporated. Fold in the whipped cream. Pour the mixture into the cooled crust and smooth the surface. Refrigerate the cake until firm and set, 3 hours.