This is a very simple cheesecake recipe that everyone loves. My mother has
been making it for as long as I can remember, and folks always want the
recipe. It seems to be infallible, and the sour cream topping will hide any
cracks. I hope you'll emjoy it, too.
1. The day before you intend to serve this, preheat oven to
350 degrees F.
2. Melt butter in medium-sized saucepan.
3. Add graham cracker crumbs, nuts, and cinnamon. Stir with wooden spoon
until thoroughly combined.
4. Set aside approximately 1 teaspoon of the crumb mixture. Press remaining
crumbs onto bottom and sides of a springform pan.
5. Break eggs into large mixing bowl. Beat with electric mixer or wire
whisk.
6. Add cream cheese, 1 cup of the granulated sugar, 2 teaspoons of the
vanilla, and almond extract. Beat until smooth.
7. Blend in 3 cups of the sour cream.
8. Pour into crumb crust.
9. Bake until just set (approximately 35 minutes). Do not worry if it
cracks. Cool.
10. Refrigerate for at least 5 hours before serving (preferably overnight).
11. An hour or so before serving, combine reserved 1 cup sour cream, 2
tablespoons of the sugar, and 1/2 teaspoon of the vanilla. Spoon over top
and sides of cheesecake.
12. Sprinkle reserved crumbs over sour cream topping. Posted to EAT-L
Digest 12 Mar 97 by Teasel <teasel@JUNO.COM> on Mar 12, 1997
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