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Almond cheesecake

SERVINGS
12 servings
RATE THIS RECIPE
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SERVINGS
12 servings
RATE THIS RECIPE
(0)

Ingredients

The crust
  • 1 cup graham cracker crumbs
  • 1/4 cup all purpose flour
  • 3 tablespoon granulated sugar
  • 1/2 cup butter, melted
The filling
  • 1 cup graham cracker crumbs
  • 1/4 cup all purpose flour
  • 3 tablespoon granulated sugar
  • 1/2 cup butter, melted
  • 1 pound cream cheese
  • 1 pound mascarpone
  • 1 pound whole milk ricotta cheese
  • 6 pound eggs
  • 1 1/4 cup granulated sugar
  • 1 tablespoon almond extract

Preparation

Baking Directions:

To make the crust: Preheat the oven to 350° F.

In a medium bowl, mix all of the ingredients until blended.

Line the bottom of a 10-inch springform pan with parchment or waxed paper.

Tightly cover the outside of the pan with foil (it has to be watertight).

Press the crumb mixture into the pan evenly, covering the bottom.

Bake for 15 minutes, or until golden brown.

Remove from the oven and reduce the heat to 325° F.

To make the filling: In a food processor or blender, puree the three cheeses together until smooth.

Transfer to a mixing bowl, add the eggs, sugar, and extract and whisk until well blended.

Pour the mixture into the crust and place that pan into a larger pan.

Pour enough water into the larger pan to reach halfway up the sides of the springform pan.

Bake for 2 hours at 325° F.

At the end of this time, turn off oven, open the oven door slightly, and allow the cheesecake to cool in the oven for at least 1 hour.

Remove from oven and let cool to room temperature.

Refrigerate at least overnight.

To remove the cheesecake from the pan, run a hot, wet knife around the edge of the cake and remove the collar of the pan.

Invert the cake onto a plate and remove the springform bottom and parchment paper.

Flip the cake back over onto a serving plate and cut with a hot, wet knife.