Almond and Raspberry Cheesecake

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  • 1 cup vanilla wafers
  • 3/4 cup ground almonds
  • 1/4 cup butter, melted


  • 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
  • Fresh raspberries for garnish.


  1. 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.
  2. 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.
  3. Turn oven off. Run knife around edge of pan. Cool in oven with door ajar for 2 hours.
  4. Chill for 6 hours or overnight.
  5. Garnish with fresh raspberries.

Posted by kdipaolo at Recipe Goldmine 6/23/01 4:46:36 am.

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