Directions:
- Crust-sprinkle bottom of greased 9-inch springform pan evenly with ground pecans; set aside.
- Filling-In a large mixer bowl, beat ricotta cheese and sugar on med-high speed for 3 minutes.
- Add flour and mix for about 3 minutes.
- Add eggs, one at a time, beating after each addition.
- Add almond extract.
- Pour batter over crust.
- Bake in a preheated 325° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
- Cool on a rack for 2 hours.
- Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
- Topping: after cake has chilled, dust top with a sprinkling of powdered sugar.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 442.55 Kcal (1853 kJ) | ||
| Calories from fat | 303.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.74g | 52% | |
|---|---|---|---|
| Cholesterol | 83.47mg | 28% | |
| Sodium | 141.39mg | 6% | |
| Potassium | 362.04mg | 8% | |
| Total Carbs | 26.55g | 9% | |
| Sugars | 16.44g | 66% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 12.01g | 24% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 1.2mg | 7% | |
| Calcium | 152mg | 15% | |
| Amount Per 100 g | |||
| Calories | 347.01 Kcal (1453 kJ) | ||
| Calories from fat | 238.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.45g | 52% | |
|---|---|---|---|
| Cholesterol | 65.45mg | 28% | |
| Sodium | 110.87mg | 6% | |
| Potassium | 283.88mg | 8% | |
| Total Carbs | 20.81g | 9% | |
| Sugars | 12.89g | 66% | |
| Dietary Fiber | 2.15g | 11% | |
| Protein | 9.42g | 24% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.9mg | 7% | |
| Calcium | 119.2mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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