Chill overnight before serving.
Preheat oven to 325F. Toss flax meal, almonds and salt together in small bowl.
Drizzle butter over all and stir until combined.
Press onto bottom of 9-inch springform pan.
Bake for 10 minutes.
Mix cream cheese and ricotta cheese with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing well after each addition. Blend in remaining ingredients.
Pour over crust. Bake for 55 minutes to 1 hour.
Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Let stand 15 minutes at room temperature before serving.
Per Serving: 242 Calories; 22g Fat (79.8% calories from fat); 9g Protein; 4g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 289mg Sodium.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (120g) | ||
Recipe Makes: 16 | ||
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Calories: 311 | ||
Calories from Fat: 231 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.6g | 34 % | |
Saturated Fat 11.9g | 60 % | |
Monounsaturated Fat 7.7g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 252.5mg | 78 % | |
Sodium 390mg | 13 % | |
Potassium 213.6mg | 6 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 3.4g | ||
Protein 15.8g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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