2 Quarts Whole-milk ricotta
4 Oz. American Almond Natural Almond Flour
9 Oz. Granulated sugar
10 Oz. American Almond, Almond Paste
2 Lb. Cream cheese, room temperature, cubed
6 Oz. Eggs
2 Oz. Matzo meal
1 Oz. Fresh orange juice
0.2 Oz Grated lemon or orange zest
1 Oz. Vanilla extract
Powdered sugar, as needed for garnish
Whole almonds, as needed for garnish
Drain the ricotta in a strainer lined with cheesecloth until several tablespoonfuls of liquid come out, about 30 minutes.
Grease then line two 9-inch springform pans with parchment paper. Grease the paper.
Grind the American Almond Brand Natural Almond Flour with 2 ounces of the sugar in the bowl of a food processor until well blended. Sprinkle the mixture evenly over the bottom and up the sides of the prepared pans.
Place the American Almond Brand Almond Paste and remaining 7 ounces of sugar in the bowl of a mixed fitted with the paddle. Beat until the mixture resembles fine crumbs. Add the ricotta and mix on low speed until blended. Scrape the bowl then mix until smooth.
Scrap the down the bowl then add the cream cheese, mixing on low speed until the mixture is smooth. Scrape down the sides of the bowl.
Add the eggs, matzo meal, orange juice and zest, vanilla and salt. Mix until the mixture is smooth. Scrape the batter into the prepared pans.
Bake the cheesecakes at 350°F until they are lightly browned and just begin to set, approximately 1 hour and 15 minutes.
Cool the cheesecakes on a rack then refrigerate them, uncovered until completely cool. Once the cheesecakes are completely cool, cover and return them to the refrigerator until ready to serve.
When ready to serve, unmold the cheesecakes. Dust them lightly with powdered sugar and grated almonds.
Formulation courtesy of American Almond