Italian Ricotta Cheesecake

• Crust
• 1 1/2 cups pecans, toasted and coarsely ground
• Filling
• 1 1/2 lbs ricotta cheese, drained
• 1 cup sugar
• 1/4 cup all-purpose flour
• 4 eggs
• 1 teaspoon almond extract
• Topping
• 1/4 cup powdered sugar

1. Crust-sprinkle bottom of greased 9-inch springform pan evenly with ground pecans; set aside.
2. Filling-In a large mixer bowl, beat ricotta cheese and sugar on med-high speed for 3 minutes.
3. Add flour and mix for about 3 minutes.
4. Add eggs, one at a time, beating after each addition.
5. Add almond extract.
6. Pour batter over crust.
7. Bake in a preheated 325u0b0 oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
8. Cool on a rack for 2 hours.
9. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
10. Topping: after cake has chilled, dust top with a sprinkling of powdered sugar.

crust, pecans, filling, ricotta cheese, sugar, flour, eggs, almond, topping, powdered sugar

Taken from www.food.com/recipe/italian-ricotta-cheesecake-485604 (may not work)