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Italian Ricotta Cheesecake

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“In '125 Best Cheesecake Recipes' by George Geary”
1hr 35mins

Ingredients Nutrition


  1. Crust-sprinkle bottom of greased 9-inch springform pan evenly with ground pecans; set aside.
  2. Filling-In a large mixer bowl, beat ricotta cheese and sugar on med-high speed for 3 minutes.
  3. Add flour and mix for about 3 minutes.
  4. Add eggs, one at a time, beating after each addition.
  5. Add almond extract.
  6. Pour batter over crust.
  7. Bake in a preheated 325° oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
  8. Cool on a rack for 2 hours.
  9. Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
  10. Topping: after cake has chilled, dust top with a sprinkling of powdered sugar.

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