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Ингредиенты
- 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
Инструкции
- 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
