| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dessert |
16 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Finely crumbled chocolate wafer cookies |
| 1 |
c |
Chopped almonds; lightly toasted |
| 1/3 |
c |
Sugar |
| 6 |
tb |
Butter; softened |
| 3 |
pk |
(8-oz) cream cheese; softened |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1/3 |
c |
Whipping cream |
| 1/4 |
c |
Amaretto |
| 1 |
ts |
Vanilla |
| 2 |
c |
Sour cream |
| 1 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
|
|
Slivered or sliced almonds |
INSTRUCTIONS
Combine the first 4 ingredients. Pat into the bottom and sides of a greased
9-1/2 inch springform pan. Cream together the cream cheese and 1 cup sugar.
Add the eggs, 1 at a time, beating well after each addition. Add the cream,
Amaretto and 1 teaspoon vanilla and beat until light. Pour into the crust
and place in the middle of a 375° oven. Bake for 30 minutes. Cool on a rack
for 5 minutes. (Cake will not be set). Mix sour cream, 1 Tablespoon sugar
and 1 teaspoon vanilla. Spread evenly on cake and bake for 5 more minutes.
Let cool, then chill overnight, lightly covered. Remove the sides of the
pan and decorate with almonds. Yield: 16 to 18 servings.
BEN HUSSMAN (MRS. WALTER, JR.)
REFRIGERATE OVERNIGHT
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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