| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
12 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Graham cracker crumbs |
| 1 1/2 |
c |
Sugar; divided |
| 1/2 |
c |
Cocoa + 2 T.; divided |
| 1/4 |
c |
Butter or margarine; melted |
| 2 |
pk |
Cream cheese; softened, 8 oz. |
| 1 |
c |
Sour cream |
| 3 |
|
Eggs |
| 1 1/2 |
ts |
Almond extract; divided |
| 1 |
c |
Heavy cream |
| 1/4 |
c |
Confectioner's sugar |
| 1/4 |
c |
Almonds; sliced, toasted |
INSTRUCTIONS
Combine crumbs, 1/4 cup sugar, 2 T. cocoa, and butter; mix well. Press
into the bottom of a 9 inch springform pan; chill. In a mixing bowl, beat
the cream cheese, sour cream and remaining sugar until smooth. Add eggs,
one at a time, beating well after each addition. Stir in 1 teaspoon of
extract and reamining cocoa. Pour into crust. Bake at 350 for 45 to 50
minutes or until the center is almost set. Cool completely. Refrigerate at
least 8 hours. In a mixing bowl, whip cream until it mounds slightly. Add
confectioners' sugar and remaining extract; continue whipping until soft
peaks form. Spread evenly over cheesecake. Sprinkle with almonds. Store in
refrigerator. Source: Taste of Home Magazine; June/July 1995.
Recipe By : Sue Klapper
Posted to MC-Recipe Digest V1 #283
Date: Thu, 7 Nov 1996 08:18:40 -0600 (CST)
From: zeiss@maxvax.ci.austin.tx.us (Sherry Zeiss)
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”