| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes |
10 |
Servings |
INGREDIENTS
|
|
—Crust— |
| 1 1/2 |
c |
Chocolate cookie crumbs |
| 1 |
c |
Chopped almonds |
| 1/3 |
c |
Sugar |
| 6 |
tb |
Butter; softened -Filling— |
| 1 1/2 |
lb |
Cream cheese; softened |
| 1 |
c |
Sugar |
| 4 |
|
Eggs |
| 1/3 |
c |
Heavy cream |
| 1/4 |
c |
Amaretto de Saronno® liqueur |
| 1 |
ts |
Vanilla extract -Topping— |
| 2 |
c |
Sour cream |
| 1 |
tb |
Sugar |
| 1 |
ts |
Vanilla extract |
|
|
Lightly toasted blanched sliced almonds, for garnish |
INSTRUCTIONS
In a bowl, combine chocolate crumbs, 1 cup chopped almonds, 1/3 cup sugar
and the softened butter. Pat the mixture onto the bottom and sides of a
buttered 9 1/2-inch springform pan.
Cream together the softened cream cheese and 1 cup sugar. Beat in eggs one
at a time, beating well after each addition. Add heavy cream, Amaretto and
1 teaspoon vanilla. Beat until light. Pour batter into chocolate shell and
bake at 375° F for 35 to 40 minutes. Transfer to a rack and let stand for 5
minutes.
Meanwhile, combine sour cream, 1 tablespoon sugar and 1 teaspoon vanilla
extract. Spread on cheesecake and return to oven to bake for another 5
minutes. Cool on rack completely and chill overnight. Remove the sides of
the pan and transfer the cake to a stand or platter. Press toasted almond
slices around the top edge.
>From a recipe folder provided by Sandalwood's Restaurant.
Recipe by: Sandalwood's Restaurants Secret Recipes
Posted to MC-Recipe Digest V1 #869 by "Crane Walden <cranew@foothill.net>"
<cranew@foothill.net> on Oct 26, 1997
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