Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

15 ounces light ricotta cheese
8 ounces cream cheese
2/3 cup sugar
3 large eggs plus 1 egg yolk
Page 207 of 245 Crockpot Recipes
2/16/2003 e-book://Pages/crockpot_recipes.htm
1/4 cup Amaretto liqueur
2 tablespoons all-purpose flour
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
Combine crust ingredients well; pat into a 7-inch springform pan. Beat
sugar into the cheeses; add eggs; beat for 2 to 3 minutes on medium
speed of an electric hand-held mixer. Add remaining filling ingredients
and beat about 2 minutes more. Pour into prepared crust. Place the
cheesecake on a rack in the Crock Pot (or use a "ring" of aluminum foil
to keep it off the bottom of the pot). Cover and cook on high for 2 1/2
to 3 hours. Let stand in the covered pot (after turning it off) for about
1 to 2 hours, until cool enough to handle. Cool thoroughly before
removing pan sides. Chill before serving; store leftovers in the
refrigerator.

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