Italian Ricotta Cheesecake |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 12 |
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In '125 Best Cheesecake Recipes' by George Geary Ingredients:
1 1/2 cups pecans, toasted and coarsely ground |
1 1/2 lbs ricotta cheese, drained |
1 cup sugar |
1/4 cup all-purpose flour |
4 eggs |
1 teaspoon almond extract |
1/4 cup powdered sugar |
Directions:
1. Crust-sprinkle bottom of greased 9-inch springform pan evenly with ground pecans; set aside.
2. Filling-In a large mixer bowl, beat ricotta cheese and sugar on med-high speed for 3 minutes.
3. Add flour and mix for about 3 minutes.
4. Add eggs, one at a time, beating after each addition.
5. Add almond extract.
6. Pour batter over crust.
7. 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.
8. Cool on a rack for 2 hours.
9. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
10. Topping: after cake has chilled, dust top with a sprinkling of powdered sugar.
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