CRUST
FILLING
TOPPING
Preheat oven to 200 degrees. Lightly grease a 9" springform pan. Mix
crust ingredients together and press into bottom and 1" up sides of pan.
Set aside. Beat cream cheese with electric mixer until fluffy. Blend in
sugar. Add eggs one at a time, beating well after each. Add cream, almond
extract and poppyseeds. Turn mixture into prepared crust. Set pan on
baking sheet. Bake for 2 hours or until toothpick inserted in center tests
clean. Mix topping ingredients (except for sliced almonds) together;
spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5
more minutes or until topping is set.
Recipe By : D'Amico's Restaurant Cookbook, 1984
Posted to MC-Recipe Digest V1 #269
Date: Mon, 28 Oct 1996 22:23:35 -0800
From: Rooby <rooby@shell.masterpiece.com>
NOTES : When I was newly divorced with two small children and had just
moved back to Seattle from Montana, D'Amico's was in the underground
shopping mall downtown called Rainier Square. (I think they're still
there.) They served fabulous soups, salads, and DESSERTS, so you KNOW I
bought the cookbook when it was published. This cheesecake is heavenly,
and I've made it many times through the years.
MC formatted 10/29/96 by rooby@shell.masterpiece.com
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