| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts |
12 |
Servings |
INGREDIENTS
| 6 |
tb |
Butter; well-chilled, cut into 1/2" pieces |
| 1 |
pk |
Chocolate wafer cookies; 8.5 ounces |
| 1 |
cn |
Almond filling; 12 ounces |
| 3 |
pk |
Cream cheese; 8 ounces |
| 3/4 |
c |
Granulated sugar |
| 3 |
|
Eggs |
| 2 |
pt |
Fresh strawberries; sliced & sweetened |
INSTRUCTIONS
Generously butter a 9" springform pan. Finely crush chocolate cookies in
food processor, using on/off turns. Cut in butter until mixture begins to
gather together. Press crumbs into bottom of pan and up sides to 3/4 inch
from top; make sure there are no cracks. Refrigerate crust for at least 30
minutes.
Meanwhile, preheat oven to 325 degrees. Bake crust 10 minutes, cool.
Spread the crust with the almond filling. In a large bowl, cream together
the cream cheese and sugar until light. Add eggs, one at a time, beating
well after each addition with electric mixer. Pour mixture carefully over
almond layer, then bake about 65 minutes. Let cake cool for 1 hour, then
refrigerate at least 5 hours.
Serving Ideas : Cut into slices, top each serving with strawberries.
Recipe by: Oregonian's Food Day Posted to MC-Recipe Digest V1 #745 by
LBotsko@aol.com on Aug 16, 1997
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