Italian Ricotta Cheesecake - cooking recipe

Ingredients

Crust
1 1/2 cups pecans, toasted and coarsely ground
Filling
1 1/2 lbs ricotta cheese, drained
1 cup sugar
1/4 cup all-purpose flour
4 eggs
1 teaspoon almond extract
Topping
1/4 cup powdered sugar

Preparation

Crust-sprinkle bottom of greased 9-inch springform pan evenly with ground pecans; set aside.
Filling-In a large mixer bowl, beat ricotta cheese and sugar on med-high speed for 3 minutes.
Add flour and mix for about 3 minutes.
Add eggs, one at a time, beating after each addition.
Add almond extract.
Pour batter over crust.
Bake in a preheated 325\u00b0 oven for 55-65 minutes or until the top is light brown and the center has a slight jiggle to it.
Cool on a rack for 2 hours.
Cover with plastic wrap and refrigerate for at least 6 hours before decorating.
Topping: after cake has chilled, dust top with a sprinkling of powdered sugar.