Almond Cheesecake - cooking recipe

Ingredients

1/4 c. chopped toasted almonds
3 egg whites
1/4 c. sugar
2 c. whole milk Ricotta cheese (16 oz.)
1 (8 oz.) pkg. Neufchatel cheese, softened
3 Tbsp. skim milk
1 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk

Preparation

Heat oven to 275\u00b0.
Spray spring-form pan, 9 x 3-inches, with nonstick cooking spray; sprinkle bottom with almonds.
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.
Beat remaining ingredients in large bowl until fluffy; fold into egg whites.
Pour into pan.
Bake 1 hour.
Turn off oven; leave cheesecake in oven 30 minutes.
Cool 15 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours.