Italian · Dessert
Italian Almond Cheesecake
A compact Italian-style baked cheesecake built on ricotta and cream cheese rather than cream cheese alone, lifted with almond flour, toasted almonds and a whisper of lemon zest. The texture sits denser and less sweet than a New York cheesecake, closer to a torta di ricotta, with a soft golden crumb and no base crust needed.
$1
15 minsPrep
34 minsCook
229 minsTotal
MediumLevel
Nutrition per serving
381Calories
13.1gProtein
28.2gFat
20.7gCarbs
15.8gSugar
2.1gFiber
164mgSodium
117mgChol
12gSat Fat
232mgPotassium
190mgCalcium
1.1mgIron
0.3mcgVitamin B12
1.1mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Affogato (Vanilla Ice Cream + Espresso)
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
all-time-classics
Instructions
1
Preheat oven to 160C/320F and butter a 10cm springform tin, then line the base with a disc of parchment.
2
Toast the 15g of sliced almonds in a dry pan for 2-3 minutes until golden, then set aside 5g for garnish.
3
Beat the ricotta and cream cheese together with a hand mixer for 1-2 minutes until smooth and lump-free.
4
Add the sugar, beaten egg, almond flour, lemon zest and vanilla extract, and mix on low speed until just combined - do not overbeat.
5
Stir in the melted butter and the 10g of toasted almonds by hand.
6
Pour the batter into the prepared tin and smooth the top with a spatula.
7
Bake for 32-36 minutes until the edges are set and the centre has a slight wobble.
8
Turn off the oven, prop the door ajar, and let the cheesecake cool inside for 10 minutes to prevent cracking.
9
Transfer to a wire rack to cool fully, then chill in the fridge for at least 3 hours before unmoulding.
10
Scatter the reserved toasted almonds over the top just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Ricotta, drained,
- 40g40g Cream Cheese, softened,
- 28g28g Sugar White,
- 30g30g Egg, beaten,
- 20g20g Almond Flour,
- 10g10g Almond, toasted, sliced,
- 4g4g Lemon, zested,
- 3g3g Vanilla Extract,
- 10g10g Butter, melted,
- 5g5g Almond, toasted, sliced, for garnish, 1
