Almond Cheesecake

• 1/4 c. chopped toasted almonds
• 3 egg whites
• 1/4 c. sugar
• 2 c. whole milk Ricotta cheese (16 oz.)
• 1 (8 oz.) pkg. Neufchatel cheese, softened
• 3 Tbsp. skim milk
• 1 tsp. almond extract
• 1/2 tsp. vanilla
• 1 egg yolk

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)