I tend to buy ricotta cheese when it’s on sale with the idea that I am going to make baked ziti or possibly stuffed shells. I check the date and usually it’s not expiring for a month or two, so I think to myself “I have time.” What ends up happening is I remember that said ricotta cheese is in the fridge usually a week or two before it’s going to expire, and I start racking my brain on what to make with it. And of course, I am not in the mood to make anything Italian at that time. You would think I would have learned my lesson by now, but of course not. But it is how I came up with the recipe for today’s post, a quick and easy Almond Ricotta Cheesecake.
After combining six simple ingredients and pouring the batter into a 9-inch graham cracker crust I popped the cheesecake in the oven. Unfortunately, it did crack. I probably left it in the oven just a few minutes too long.
It didn’t ruin the taste though and some toasted sliced almonds covered up any imperfections. As well as a dusting of confectioners’ sugar. Now, if you’ve never had a ricotta cheese-based cheesecake, I should note that it’s not as smooth and creamy as a cream cheese one. Some may even say it’s a bit granular, but it is delicious nonetheless and the almond flavor in this one really stands out. So, if you find yourself with an extra two cups of ricotta cheese or happen to see a small container on sale, you have the perfect recipe for it.
Almond Ricotta Cheesecake
Ingredients:
9-inch graham cracker crust
2 cups whole milk ricotta cheese
1 8oz. block cream cheese, at room temperature
1/2 cup sugar
1/2 tablespoon almond extract
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1/3 cup slice almonds, toasted*
Confectioners’ sugar, for dusting
*To toast the almonds, spread on a baking sheet and bake in a 350 F oven for 8 minutes. Cool before using.
Directions:
Preheat oven to 325F. Place the graham cracker crust on a baking sheet.
In a large bowl beat together the ricotta cheese, cream cheese, sugar, almond and vanilla extracts with a hand mixer on medium speed until blended. Add the eggs and continue beating until the eggs are well incorporated and the mixture is smooth.
Pour the batter into the graham cracker crust and bake for 45-55 minutes. Until the cheesecake is set around the edges and still slightly jiggly in the center.
Cool on a wire rack and then refrigerate for at least 2 hours.
Prior to serving spread the toasted almonds on top of the cheesecake and then sift confectioners’ sugar on top.
Store leftovers in the refrigerator.
Recipe first appeared on Bead Yarn & Spatula.
Bead Yarn & Spatula 