Pumpkin Ricotta Cheesecake with Cranberries

Ingredients:

Cake

• 1 package (200 g) of amaretti cookies
• 1 tbsp. sugar
• 6 tablespoons unsalted butter, melted, plus extra for greasing the pan

Filling

• 450 g whole milk ricotta (preferably fresh)
• 1.5 cups of sugar
• 1 can (425 g) plain pumpkin puree
• 3 large eggs
• 3/4 tbsp. mascarpone cheese
• 1 tbsp vanilla extract
• 1.5 teaspoons pumpkin pie spice mix
• 0.5 tsp salt

Topping

• 1 and 3/4 cups fresh cranberries
• 0.5 cups of sugar
• 1 tbsp. freshly squeezed lemon juice
• A pinch of salt
• 1/3 cup water

Preparation:

1. Preheat oven to 160°C. Line a 22cm springform pan with foil, covering the outside (bottom and sides).
2. Cake:
   
   In a food processor, process the cookies and sugar until fine crumbs form. Add the melted butter; pulse to evenly coat the crumbs. Pour the mixture into the pan and press firmly into the bottom and up to 1/4 inch (0.5 cm) of the sides. Lightly grease the exposed sides of the pan with melted butter. Bake until golden brown, 12-15 minutes. Transfer the pan to a wire rack to cool completely. Wipe out the food processor.
3. Meanwhile, prepare the filling.:
   
   Place the ricotta in a fine-mesh sieve and let it drain for 20 minutes. Combine the ricotta and sugar in a food processor; blend until smooth. Add the pumpkin, eggs, mascarpone, vanilla extract, pie spices, and salt and blend until smooth, but do not overmix the filling. Spoon the filling into the cooled crust.
4. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1 hour 30 minutes to 1 hour 45 minutes. Transfer to a wire rack and let cool completely. Then cover the cheesecake and refrigerate until completely set, at least 8 hours or overnight.
5. Topping:
   
   Chop 1 cup of cranberries and combine them in a small saucepan with the sugar, lemon juice, salt, and water. Cook over medium heat until the liquid thickens, 7-10 minutes. Add the remaining 3/4 cup of whole cranberries and cook for another 2 minutes. Let cool.
6. Let the cheesecake sit at room temperature for 20 minutes, then run a thin knife around the edge and remove the springform pan ring. Add a little water to the cranberry filling if it has thickened too much. Pour the topping over the cheesecake and serve.