1 ½ cups (375 mL) graham cracker crumbs
¼ cup (50 mL) toasted and finely ground almonds
¼ cup (50 mL) butter, melted
3 – 8 oz (250 g) packages cream cheese
1 cup (250 mL) ricotta cheese
1 ½ cups (375 mL) sugar
1 tsp (5 mL) orange zest
½ cup (125 mL) almond liqueur
½ tsp (2 mL) almond extract
1 ½ cups (375 mL) whipping cream
⅓ cup (75 mL) toasted slivered almonds
Preheat oven to 350 °F (175 °C). In a medium bowl, combine crust ingredients. Mix well. Press into bottom of a 9 inch (22 cm) spring-form pan. Bake for 10 minutes. Remove from oven and let cool.
In a large bowl, beat cream cheese until soft. Beat in ricotta cheese and then sugar. Add eggs, one at a time and beat just until combined. Blend in orange zest, liqueur and almond extract. Pour batter over crust. Return to oven and bake for 45-55 minutes or until the top is lightly browned and the center has not quite set. Cool on a rack for at least 2 hours and then cover and refrigerate for at least 6 hours.
When ready to serve, spread whipped cream over top of cheesecake and sprinkle with almonds.
Nutrients per serving:
Carbohydrates: 33.5 g
Fat: 32.0 g
Protein: 8.0 g
Sodium: 265.1 mg
Fibre: 0.7 g