Almond & Raspberry Cheesecake

Crust Ingredients:

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

Filling Ingredients:

  • 8 oz. cream cheese, softened
  • 1 cup ricotta cheese
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 egg yolk
  • 1 cup sour cream
  • 3 Tbsp flour
  • 1 Tbsp grated lemon zest
  • 1 1/4 cups fresh raspberries
  • 1/3 cup sliced almonds

Preparation:

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° 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!

Servings: 12 Print This Page
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