Appetizers & Side Dishes

Almond Ricotta Cheesecake Recipe

Prep Time: 25 min  |  Cook Time: 60 min  |  Servings: 6  |  Calories: 505
142 Almond Ricotta Cheesecake 0
Prep Time
25 min
Cook Time
60 min
Servings
6
Calories
505

Rich and simple, this classic cake can be made a day in advance to serve for a special dinner. It features a basic graham-cracker crust and Sargento® Whole Milk Ricotta Cheese. Top with blanched almonds, or if they’re in season, fresh raspberries.

Ingredients
  • =Crust:
  • 1 cup finely crushed graham crackers
  • 1/4 cup sugar
  • 1/4 cup butter or margarine
  • =Filling:
  • 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
  • 2/3 cup sugar
  • 1/2 cup whipping cream
  • 1/4 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 cup water
  • 1-1/2 tsp. almond extract
  • 4 eggs
  • 1/2 cup chopped blanched almonds
Directions
  1. Combine crust ingredients. Press evenly over bottom and 1-1/2-inches up sides of 8-inch springform pan.
  2. Combine Ricotta cheese, sugar, whipping cream, flour, salt, 1/4 cup water and almond extract in large bowl of electric mixer; blend until smooth. Add eggs one at a time; blend until smooth. Stir in chopped almonds. Pour into pan and bake in preheated 350°F oven 1 hour or until set.
  3. Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer before serving.

Nutrition Facts
6 Servings
Amount Per Serving
Calories 505
% Daily Value*
Total Fat 26 grams
Saturated Fat 12 grams
Monounsaturated Fat 9 grams
Polyunsaturated Fat 3 grams
Cholesterol 185 milligrams
Sodium 352 milligrams
Total Carbohydrates 57 grams
Dietary Fiber 2 grams
Protein 12 grams
Vitamin A 161RE
Calcium 186mg 22%
Iron 2mg 11%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.