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
- Heat oven to 275u0b0.
- Spray spring-form pan, 9 x 3-inches, with nonstick cooking spray; sprinkle bottom with almonds.
- Beat egg whites in medium bowl until foamy.
- Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
- Do not underbeat.
- Beat remaining ingredients in large bowl until fluffy; fold into egg whites.
- Pour into pan.
- Bake 1 hour.
- Turn off oven; leave cheesecake in oven 30 minutes.
- 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)