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| 1/4 Cup | Chopped Toasted Almonds |
| 3 | Egg Whites |
| 1/4 Cup | Sugar |
| 2 Cups | Whole-milk Ricotta Cheese (16 oz.) |
| 1 Pkg. | Neufchatel Cheese, softened |
| 3 Tbsp. | Skim Milk |
| 1 Tsp. | Almond Extract |
| 1/2 Tsp. | Vanilla |
| 1 | Egg Yolk |
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| 1. |
Heat oven to 275F. Spray a 9 inch springform pan with a non stick cooking spray.Sprinkle bottom of pan with almonds. |
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| 2. |
Beat egg whites in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. |
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| 3. |
Beat remaining ingredients in large bowl until fluffy; fold into egg whites. Pour into pan. |
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| 4. |
Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Remove and cool for 15 minutes. |
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| 5. |
Cover and refrigerate at least 2 hours but no longer than 48 hours. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings:
Prep. Time:
Utensils:
Notes: Serve with fresh fruit. |
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