he paper in place.
FOR THE CRUST: Use a food
xtending at 2 opposite sides for handles. For the cake, beat butter
FOR THE BISCUIT LAYER - Mix all
For cheesecake:.
Preheat oven to 325
nd add the sugar, beating for about 2 minutes. Beat in
For the crust:
Heat the
ven to 350 degrees.
For the crust:
Combine butter
ll the.
remaining ingredients for the cheesecake.
Pour into the
FOR THE CRUST:
Preheat oven
he sides, about 10 minutes for the crust and 25 minutes
ithout any gaps.
Refrigerate for 20 minutes then bake base
firm crust) & bake for 10 minutes.
Reduce oven
an. Chill for 30 mins, until firm.
Meanwhile, beat ricotta, almonds
ooking spray.
Place the ricotta cheese in a strainer set
beat ricotta cheese and sugar on med-high speed for 3 minutes
ough to be used later for topping; refrigerate the remaining dough
br>Bake at 325 degrees for 12-14 minutes; cool.
pring-form pan. Refrigerate for 45 minutes.
Beat the
br>For the filling, use an electric mixer to beat together ricotta
and almond extract.
Add ricotta cheese, and lemon zest and