Almond and Raspberry Cheesecake

 

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Crust 1 cup vanilla wafers 3/4 cup ground almonds 1/4 cup butter, melted Filling 8 ounces cream cheese, softened 1 cup ricotta cheese 1 cup granulated sugar 4 large eggs 1 egg yolk 1 cup sour cream 3 tablespoons flour 1 tablespoon grated lemon zest 1 1/4 cups fresh raspberries 1/3 cup sliced almonds

The Directions

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 degrees 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!

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.