Italian Ricotta Cheesecake

In '125 best cheesecake recipes' by george geary

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 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.

pecans, ricotta cheese, sugar, all-purpose flour, eggs, almond extract, powdered sugar