INGREDIENTS

INSTRUCTIONS

PREPARATIONS: Preheat oven to 350 F. -- use 10 spring form pan. Mix
melted butter with almond extract and add graham cracker crumbs.  Press
and bake 15 minutes.  Remove oven and allow to cool completely.  Grate
1 tbs. zest from lemon rind; squeeze 3 tbs. juice.  Set both  aside.
Squeeze ricotta to remove excess liquid (if necessary); beat on low
until creamy--no lumps. Beat in lemon peel, juice, eggs, and  remainder
of ingredients (EXCEPT almonds) until perfectly blended.  Pour over
crust. Bake for 1 hour, turn off oven; do not open oven for  1
additional hour. Remove cake from oven.  Preheat oven once again to 350
F.  Mix sour cream, sugar and vanilla.  Carefully spread over
cheesecake and sprinkle blanched almonds over  top. Bake for 10
minutes.  Remove from oven.  Run knife or metal spatula around rim of
pan to  loosen cake; cool cheesecake on wire rack at room temperature
for one  hour. Remove rim of pan. Refrigerate uncovered 3 to 4 hours or
overnight. Can be served with a dribble of Amaretto for additional
flavor. 12 Servings  Posted to MC-Recipe Digest V1 #294  Date: Mon, 11
Nov 1996 09:06:13 +0100  From: Mary Ellen <ldyspark@buffnet.net>

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”