Almond Cheesecake

  1. Heat oven to 275u0b0.
  2. Spray spring-form pan, 9 x 3-inches, with nonstick cooking spray; sprinkle bottom with almonds.
  3. Beat egg whites in medium bowl until foamy.
  4. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
  5. Do not underbeat.
  6. Beat remaining ingredients in large bowl until fluffy; fold into egg whites.
  7. Pour into pan.
  8. Bake 1 hour.
  9. Turn off oven; leave cheesecake in oven 30 minutes.
  10. Cool 15 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours.

almonds, egg whites, sugar, milk ricotta cheese, neufchatel cheese, milk, almond extract, vanilla, egg yolk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1029268 (may not work)

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