Triple-Cheese Cheesecake with Amaretti 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.

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.

在中等锅中，将蜂蜜与3杯水和迷迭香混合。煮沸，用中等高温煮熟，偶尔搅拌，直到蜂蜜溶解为止。加入杏子，小火煮至嫩10分钟。用开槽的勺子将杏子转移到碗中。将迷迭香糖浆煮沸直至变稠，20至25分钟。将糖浆过滤在杏子上，然后冷却。

Unmold the cheesecake and serve with the honeyed apricots.