| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Cheese, Desserts | 1 | Servings | |
INGREDIENTS
| 2 | lb | Cream cheese |
| 4 | lg | Egg |
| 1/2 | c | Graham cracker crumbs; blended |
| 3 1/4 | c | Sugar |
| 1/2 | c | Heavy cream |
| 1 | ts | Vanilla |
| 3 1/4 | c | Almonds; chopped and toasted |
INSTRUCTIONS
Mix all ingredients except crumbs. Put almonds in last. Coat a nine ince deep pan with butter. Pour crumbs in. Get bigger pan, put water in it to use like a double boiler. Place pan in pan with water. Heat to boiling. Preheat oven to 350 degrees. Put both pans in oven Turn temp back to 300 degrees and bake for 2 hours. Cool and refrigerate. To remove from pan. Place on burner for 15 seconds. Flip upside down. NOTES : This is absolutely the BEST cheesecake in the world.....very very rich.... Recipe by: George Smith Posted to MC-Recipe Digest V1 #827 by WoobyBears@aol.com on Oct 5, 1997
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