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Receta Holiday Ricotta Cheesecake

Name: Holiday Ricotta Cheesecake
Ingredients: 1 1/2 c. Finely crushed graham crackers; 2 tsp Almond extract; 3 Tbsp. Butter (or possibly margarine); 1 lrg Lemon; 2 ct (15-16 ounce) ricotta; 6 x Large eggs; 1 c. Sugar; 1 c. Heavy cream; 1/2 c. Flour; 1 Tbsp. Amaretto; 1/2 tsp Salt; 1/4 c. Sliced blanched almonds; 1 c. Lowfat sour cream; 2 Tbsp. Sugar; 1 tsp Vanilla

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Ingredientes

1 1/2 c. Finely crushed graham crackers
2 tsp Almond extract
3 Tbsp. Butter (or possibly margarine)
1 lrg Lemon
2 ct (15-16 ounce) ricotta
6 x Large eggs
1 c. Sugar
1 c. Heavy cream
1/2 c. Flour
1 Tbsp. Amaretto
1/2 tsp Salt
1/4 c. Sliced blanched almonds
1 c. Lowfat sour cream
2 Tbsp. Sugar
1 tsp Vanilla

Direcciones

PREPARATIONS: Preheat oven to 350 F. - use 10 spring form pan. Mix melted butter with almond extract and add in graham cracker crumbs. Press and bake 15 min. Remove oven and allow to cold 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 till creamy-no lumps. Beat in lemon peel, juice, Large eggs, and remainder of ingredients (EXCEPT almonds) till perfectly blended. Pour over crust. Bake for 1 hour, turn off oven; don't open oven for 1 additional hour. Remove cake from oven.
Preheat oven once again to 350 F. Mix lowfat sour cream, sugar and vanilla.
Carefully spread over cheesecake and sprinkle blanched almonds over top.
Bake for 10 min.
Remove from oven. Run knife or possibly metal spatula around rim of pan to loosen cake; cold cheesecake on wire rack at room temperature for one hour. Remove rim of pan. Chill uncovered 3 to 4 hrs or possibly overnight. Can be served with a dribble of Amaretto for additional flavor. 12 Servings