Italian Ricotta Cheesecake

READY IN: 1hr 35mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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.
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