Cakes

Amaretto Cheesecake

Crust

1 ½ cups (375 mL) graham cracker crumbs

¼ cup (50 mL) toasted and finely ground almonds

¼ cup (50 mL) butter, melted

Filling

3 – 8 oz (250 g) packages cream cheese

1 cup (250 mL) ricotta cheese

1 ½ cups (375 mL) sugar

4 eggs

1 tsp (5 mL) orange zest

½ cup (125 mL) almond liqueur

½ tsp (2 mL) almond extract

Topping

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:

Calories: 461.8
Carbohydrates: 33.5 g
Fat: 32.0 g
Protein: 8.0 g
Sodium: 265.1 mg

Fibre: 0.7 g