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Almond Ricotta Cheesecake

 (1 Reviews)
139 people added this to their recipe box!

INGREDIENTS

  • =Crust:
  • 1 cup finely crushed graham crackers
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • =Filling:
  • 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
  • 2/3 cup sugar
  • 1/2 cup whipping cream
  • 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 cup water
  • 1-1/2 tsp. almond extract
  • 4 eggs
  • 1/2 cup chopped blanched almonds
 

DIRECTIONS

  • 1

    Combine crust ingredients. Press evenly over bottom and 1-1/2-inches up sides of 8-inch springform pan.

  • 2

    Combine Ricotta cheese, sugar, whipping cream, flour, salt, 1/4 cup water and almond extract in large bowl of electric mixer; blend until smooth. Add eggs one at a time; blend until smooth. Stir in chopped almonds. Pour into pan and bake in preheated 350°F oven 1 hour or until set.

  • 3

    Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer before serving.

Almond Ricotta Cheesecake
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SUMMARY

  • Prep Time: 25 minutes
  • Cook Time: 60 minutes
  • Yield: Serves: 6

HELPFUL HINTS

 

User Reviews

  • John
  • Sept. 14th, 2011 3:56p.m.

Rich, sweet and just plain awesome, this scrumptious treat is a delight for the whole family!

 
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See Nutrition Facts

Serves: 6

Amount Per Serving

Calories 504

Total Fat 27.8g

Saturated Fat 13.4g

Trans Fat 9.8g

Polyunsaturated Fat 3.1g

Cholesterol 187mg

Sodium 369mg

Carbohydrates 51g

Protein 16g

Dietary Fiber 1g

Vitamin A 161%

Vitamin C 0%

Calcium 224%

Iron 2%