Almond Ricotta Cheesecake

Almond Ricotta Cheesecake

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories: 

Yields or Serves:  

Rating:
[Total: 2   Average: 5/5]

I don’t know one person who doesn’t like cheesecake although I’m sure there are one or two out there. Rich, sweet, and just plain awesome, this scrumptious treat is a delight for the whole family

 

  • Crust:
  • 1 Cup Finely Crushed Graham Crackers
  • 1/4 Cup Sugar
  • 1/4 Cup Butter
  • Filling:
  • Filling:
  • 2 Cups (15 Ounces) Whole Milk Ricotta Cheese
  • 2/3 Cup Sugar
  • 1/2 Cup Whipping Cream
  • 1/4 Cup Unbleached Flour
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Cup Water
  • 1 1/2 Teaspoons Almond Extract
  • 4 Eggs
  • 1/2 Cup Chopped Blanched Almonds
  1. Preheat oven to 350 degrees.
  2. In a medium-size bowl combine all crust ingredients. Press evenly over bottom and 1 1/2 inches up sides of an 8-inch springform pan.
  3. In a large-size bowl combine ricotta cheese, sugar, whipping cream, flour, kosher salt, 1/4 cup water, and almond extract. Blend with electric mixer until nice and smooth.
  4. Add eggs one at a time. Blend until smooth.
  5. Stir in chopped almonds. Pour into pan and place in oven.
  6. Bake for 1 hour or until set. Cool in oven with oven door open for 30 minutes.
  7. Remove from oven and place in fridge. Refrigerate for at least 4 hours before serving.
  8. Serves 6.
  9. © Victoria Hart Glavin

Victoria

Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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