| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Cakes, Cheesecake |
12 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chocolate wafer crumbs |
| 1/3 |
c |
Heavy cream |
| 1 |
c |
Blanched almonds, lightly |
| 1/2 |
c |
Amaretto |
|
|
Toasted and chopped |
| 2 |
ts |
Vanilla |
| 1/3 |
c |
Sugar |
| 4 |
|
Eggs |
| 6 |
tb |
Butter, softened |
| 2 |
c |
Sour cream |
| 24 |
oz |
Cream cheese, softened |
| 1 |
tb |
Sugar |
| 1 |
c |
Sugar |
| 1 |
c |
Blanched almonds, lightly toasted and chopped |
INSTRUCTIONS
Garnish: Preheat oven to 375. Combine crumbs, almonds, sugar and butter.
Pat mixtur on bottom and sides of a 10 inch springform pan. cream together
the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in
eggs, 1 at a beating well after each addition. Beat mixture until light.
Pour into cru lined pan. Bake in middle of oven for 1 1/2 hours or until
top of cake cra and knife inserted in middle comes out clean. Let stand on
rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and
spread evenly ove cake. Bake for 5 more minutes. Place on rack and let
cool completely. cove lightly with wax paper and let chill overnight. When
ready to serve, remov sides from pan and garnish with toasted almonds
around outer edge and on to of cake. Hope this fills the bill.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
Nov 5, 1998
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