| 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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