Yield: 1 Servings
|1½ cup||Finely crushed graham crackers|
|2 teaspoons||Almond extract|
|3 tablespoons||Butter (or margarine)|
|2||Containers (15-16 oz) ricotta|
|1 cup||Heavy cream|
|¼ cup||Sliced blanched almonds|
|1 cup||Sour cream|
PREPARATIONS: Preheat oven to 350 F. -- use 10 spring form pan. Mix melted butter with almond extract and add graham cracker crumbs. Press and bake 15 minutes. Remove oven and allow to cool completely.
Grate 1 tbs. zest from lemon rind; squeeze 3 tbs. juice. Set both aside.
Squeeze ricotta to remove excess liquid (if necessary); beat on low until creamy--no lumps. Beat in lemon peel, juice, eggs, and remainder of ingredients (EXCEPT almonds) until perfectly blended. Pour over crust. Bake for 1 hour, turn off oven; do not open oven for 1 additional hour. Remove cake from oven.
Preheat oven once again to 350 F. Mix sour cream, sugar and vanilla.
Carefully spread over cheesecake and sprinkle blanched almonds over top.
Bake for 10 minutes.
Remove from oven. Run knife or metal spatula around rim of pan to loosen cake; cool cheesecake on wire rack at room temperature for one hour. Remove rim of pan. Refrigerate uncovered 3 to 4 hours or overnight. Can be served with a dribble of Amaretto for additional flavor. 12 Servings Posted to MC-Recipe Digest V1 #294 Date: Mon, 11 Nov 1996 09:06:13 +0100 From: Mary Ellen <ldyspark@...>