Almond Ricotta Cheesecake Wedding Favors (adapted from Sargento by Ruffled)
1 cup finely crushed graham crackers
1/4 cup sugar
1/4 cup butter or margarine
2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese
2/3 cup sugar
1/2 cup whipping cream
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 cup water
1-1/2 tsp. almond extract
1/2 cup chopped blanched almonds
1. Melt butter and combine graham crackers + sugar. Press evenly over bottom of your jars with the help of a small spoon and let it cool.
2. Combine Ricotta cheese, sugar, whipping cream, flour, salt, 1/4 cup water and almond extract in large bowl of electric mixer; blend until smooth. Add eggs one at a time; blend until smooth. Stir in chopped almonds. Pour mix into jars. Transfer jars to a deep baking dish; add enough boiling water to dish to reach halfway up the sides of the jars. Cover dish with foil; cut 8 slits into top to vent. Bake until set in the center, for 1 hour.
3. Cool in oven with door propped open 30 minutes. Refrigerate 4 hours or longer before serving.