1/4 c. chopped almonds, toasted
3 egg whites
1/4 c. sugar
2 c. Ricotta cheese
1 pkg. Neufchatel cheese, softened
3 tbsp. skim milk
1 tsp. almond extract
1/2 tsp. vanilla
1 egg yolk

Heat oven to 275 degrees. Spray springform pan, 9 x 3 inches, with nonstick cooking spray. Sprinkle almonds on bottom of pan. Beat egg whites in medium bowl until foamy. Beat in sugar, 1 tablespoons at a time. Continue beating until stiff and glossy. Do not underbeat.

Beat remaining ingredients in large bowl until fluffy. Fold into egg whites. Spread in a pan. Bake 1 hour. Turn off oven; leave cheesecake in oven 30 minutes. Cool 15 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours. Makes 12 servings.