Almond Cheesecake Recipe

Ingredients :

1 cup

1/2 cup

1.25 cups

60g

250g

500g

1 tsp

3

1/4 cup

crushed gingernut biscuits

ground almonds

sugar

butter, melted

ricotta cheese

cream cheese softened and cut into cubes

almond essence

eggs

plain flour

whipped cream and fresh fruit to serve

1. Preheat oven to 180C, line base of a deep 23cm spring form tin with greaseproof paper and grease paper.

2. Combine biscuit crumbs, almonds and 1/4 cup sugar.

3. Stir in melted butter until moistened.

4. Press into base and up sides of prepared tin.

5. Bake for 10 minutes.

6. Remove from oven and cool.

7. In a large bowl with an electric mixer, beat ricotta cheese until smooth.

8. Add cream cheese, remaining 1 cup sugar and essence.

9. Beat well until blended.

10. Beat in eggs, 1 at a time.

11. Stir in flour until blended.

12. Pour filling into cooled crust.

13. Bake for 45-50 minutes, or until filling is set and firm to the touch.

14. Cool in tin 1 hour, gently release sides of tin and remove cheesecake.

15. Chill well prior to cutting.

16. Top with whipped cream and fresh fruit to serve.

Makes 1 cake

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