Dilled Ricotta Torte

[kirra]

Dilled Ricotta Torte

Ingredients:

1 cup whole blanched almonds
11⁄2 cups fine dry bread crumbs, preferably whole-wheat
1⁄2 cup unsalted butter, softened
1⁄2 teaspoon salt, divided
3⁄4 pound natural cream cheese, softened
1 cup ricotta cheese
2 large eggs
2 tablespoons half-and-half
1⁄3 cup fresh dill leaves, chopped
1⁄2 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
Salt, to taste
Lemon slices and fresh dill sprigs, for garnish

Preparation:

Make a medium-fine meal of the almonds in a food processor. Transfer ground almonds to a bowl. Combine bread crumbs with almonds.

Blend in oftened butter well with almonds and bread crumbs. Stir in 1⁄4 teaspoon salt.

Press the mixture on the bottom and 1½ inches up sides of a 91⁄2-inch springform pan.

Preheat oven to 350 degrees.

Combine cream cheese, ricotta cheese, eggs, half-and-half, dill, nutmeg and lemon zest in the food processor. Blend mixture very well and season with 1⁄4 teaspoon salt.

Pour mixture into prepared crust; bake for 1 hour and 10 minutes or until set.

Remove from oven; gently run a knife around edge of torte to loosen. Cool on a wire rack. Remove sides of pan. The torte may be served warm
or chilled. Serves 8.