| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cakes, Cheesecakes, Desserts |
1 |
Cake |
INGREDIENTS
| 1 1/2 |
c |
Graham wafer crumbs |
| 1/2 |
c |
Melted butter |
| 1/4 |
c |
Sugar; optional |
| 1 |
lb |
Cream cheese; softened |
| 1/2 |
c |
Sugar |
| 3 |
|
Eggs |
| 1 1/2 |
c |
Sour cream |
| 1 |
c |
Sugar |
| 1 |
ts |
Vanilla extract |
| 1/2 |
ts |
Cinnamon; or more |
| 1/2 |
c |
Flaked and toasted almonds |
|
|
Use unblanched ones,they are |
|
|
Prettier |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Crust: Mix together crust ingredients and press into the bottom of a
9-inch springform pan. Bake at 350F for 5 minutes.
Filling: Beat cheese until fluffy. Add sugar, then beat in eggs until
very smooth. Bake at 350F for about 20 minutes, oruntil firm in the
centre. (May take 30 minutes)
Topping: Mix sour cream, sugar, and vanilla. Spoon onto cake. Sprinkle
with cinnamon, and distribute nuts over the top. Bake at 350F for 10
minutes. Cool and refrigerate.
**This cake is better made at least 1 day ahead** From the kitchen of Mrs.
Karel Nordstr.m
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