| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Cheese, Desserts |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Graham Wafer Crumbs |
| 1/2 |
c |
Almonds, chopped toasted unblanched |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Butter, melted |
| 4 |
pk |
Cream Cheese(250g), softened |
| 1 |
c |
Sugar |
| 3 |
tb |
Flour |
| 4 |
|
Eggs |
| 1 |
c |
Sour Cream |
| 1/4 |
c |
AMARETTO DI SARONNO liqueur |
| 1/2 |
c |
Apricot Jam |
| 1 |
tb |
AMARETTO DI SARONNO liqueur |
INSTRUCTIONS
CRUST
FILLING
GLAZE
CRUST: Combine ingredients; press onto bottom of a 9-inch springform pan.
Set aside. FILLING: Combine cream cheese, sugar, and flour, mixing
until well
blended. Add eggs, one at a time, mixing just until
combined.Blend in sour cream and liqueur; pour over crust. Bake
in 450F oven 10 minutes. Reduce oven temperature to 250F;
continue baking for 1 hour. Run knife around rim of pan ; cool on
wire rack. Chill.
GLAZE: To glaze cake, combine jam and liqueur in a saucepan; heat until
warm and smooth. Strain mixture and pour over cheesecake before
removing sides of pan. Garnish if desired. Makes 10-12 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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