| 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 | T | Sugar |
| 1/4 | c | Butter, melted |
| 4 | Cream Cheese, 250g softened | |
| 1 | c | Sugar |
| 3 | T | Flour |
| 4 | Eggs | |
| 1 | c | Sour Cream |
| 1/4 | c | AMARETTO DI SARONNO liqueur |
| 1/2 | c | Apricot Jam |
| 1 | T | AMARETTO DI SARONNO liqueur |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 2891
Calories From Fat: 1279
Total Fat: 146.9g
Cholesterol: 985.6mg
Sodium: 543mg
Potassium: 1258mg
Carbohydrates: 368.8g
Fiber: 8.6g
Sugar: 305.1g
Protein: 48.4g