Monday, January 13, 2014

Almond And Raspberry Cheesecake

Almond and Raspberry Cheesecake

1 cup vanilla wafers
3/4 cup ground almonds
1/4 cup butter, melted

8 ounces cream cheese, softened
1 cup ricotta cheese
1 cup granulated sugar
4 large eggs
1 egg yolk
1 cup sour cream
3 tablespoons flour
1 tablespoon grated lemon zest
1 1/4 cups fresh raspberries
1/3 cup sliced almonds
Fresh raspberries for garnish
Crust: In a food processor process wafers until fine crumbs. Mix wafer crumbs, almonds and butter together. Press mixture in bottom of greased 9-inch springform pan. Chill for 1 hour.

Filling: Beat cream cheese, ricotta cheese and sugar together. Add next 5 ingredients. Mix well. Pour mixture over crust. Sprinkle top of filling evenly with raspberries and almonds. Bake at 350 degrees F for about 1 hour until center is almost set. Turn oven off. Run knife around edge of pan. Cool in oven with door ajar for 2 hours. Chill for 6 hours or overnight.

Garnish with fresh raspberries!

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