DIRECTIONS
Heat oven to 400°F. Set kettle of water on to boil. Grease bottom and 1 inch up side of 9-inch springform pan. Place 3/4 cup almonds in food processor bowl. Cover; process 30 seconds or until finely ground. Add all other crust ingredients. Cover; process 10 seconds or until mixed. Press in bottom and 1 inch up side of pan. Bake 5 minutes. Remove from oven. Reduce oven temperature to 325°F. Set springform pan in center of large square of heavy duty aluminum foil. Bring foil up around pan to make waterproof.
Wipe out food processor bowl. Place chestnuts and 1/4 cup water in food processor; cover. Process 20 seconds or until smooth. In large bowl, combine chestnut puree, cream cheese, Stevia In The Raw, Sugar In The Raw Organic White and almond extract. Beat with electric mixer on medium speed until smooth. Add eggs, one at a time. Beat only until mixed. On low speed, mix in ricotta cheese. Pour into springform pan. Place pan in large roaster or pan big enough to hold springform pan. Place in oven. Carefully pour enough of the boiling water in roaster to reach 1 inch up side of springform pan. Bake at 325°F. for 40 minutes or until center is almost set. Turn oven off; leave door closed. Let stand 1 hour. Remove from oven. Run knife around top edge of cheesecake to loosen. Cool on cooling rack 2 hours or until room temperature. Cover loosely and refrigerate at least 8 hours.
When ready to serve, remove side of pan. Pipe or spoon whipped cream around top edge of cheesecake. Sprinkle with toasted almonds.
Stevia In The Raw Bakers Bag, Sugar In The Raw Organic White/ Prep Time: 20 minutes/ Bake Time: 45 minutes/ Makes 12 servings
