Ricotta Cheesecake with Fresh Raspberries Recipe 2

Ingredients

• 3/4 cup slivered almonds
• 1/4 cup all purpose flour, spooned into measuring cup and leveled-off
• 3 tablespoons granulated sugar
• Pinch of kosher salt
• 1 large egg yolk
• 2 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon vanilla extract
• 1 8 ounce package cream cheese, at room temperature (preferably Philadelphia brand)
• 3/4 cup granulated sugar
• 1/4 teaspoon kosher salt
• 1 32 ounce tub (about 4 cups) whole milk ricotta (do not use low fat)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon amaretto (rum or Grand Marnier may be substituted)
• 1 tablespoon cornstarch
• 2 teaspoons orange zest, from one orange
• 1/3 cup seedless raspberry jam, best quality
• 8 ounces (about 2-1/2 cups) fresh raspberries (you'll need a pint but you'll have extra)
• Confectioners' sugar, for dusting