Name: Pecan And Ricotta Cheesecake
Yield: 4 servings
Ingredients: 7 oz graham crackers, crushed; 6 tbsp unsalted butter, melted; 1 lb ricotta; 2/3 cup ground almonds; 1/2 cup brown sugar; 1 tsp vanilla extract; 3 None eggs; 1 1/2 cups pecans, finely chopped; 1/2 cup granulated sugar; None None quartered strawberries, to serve; None None powdered sugar, to dust

1
Preheat oven to 325u00b0F. Combine graham crackers and butter. Press into base of a 9 inch springform pan. Chill for 30 mins, until firm.
2
Meanwhile, beat ricotta, almonds, brown sugar and vanilla until smooth. Add eggs, 1 at a time, beating well after each addition. Fold in 1 cup nuts. Pour into prepared pan and bake for 1 hour, or until lightly golden and just set. Mixture may still be a little wobbly in the center. Let cool in pan then chill.
3
To make the pecan toffee, grease a baking tray. Heat sugar and 1 tbsp water in a small pan over low heat for 4-5 mins, until caramelized. Add remaining pecans and shake to coat. Pour out onto prepared tray and let cool. Once cool, use a rolling pin to roughly crush.
4
Sprinkle toffee over cheesecake along with strawberries. Dust with powdered sugar and serve.

Pecan And Ricotta Cheesecake

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