Appetizers & Side Dishes

Almond Ricotta Cheesecake

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

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.

Serving Size 6

Calories 505

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 26.50g 43%
Sat. Fat 12.20g 67%
Mono Unsat. Fat 9.60g
Poly Unsat. Fat 3.50g
Cholesterol 185mg 62%
Sodium 352mg 15%
Amount/Serving%DV*
Total Carbohydrate 57g 17%
Dietary Fiber 2g 4%
Sugars 0g
Protein 12g
Amount/Serving%DV*
Vitamin A 161RE
Vitamin C 0mg 0%
Calcium 186mg 22%
Iron 2mg 11%