| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1 1/4 | c | Crushed vanilla wafers |
| 3/4 | c | Finely chopped almonds |
| 1/4 | c | Sugar |
| 1/3 | c | Butter or margarine, melted |
| 4 | pk | (8 oz) cream cheese, softened |
| 1 1/4 | c | Sugar |
| 4 | Eggs | |
| 1 1/2 | ts | Almond extract |
| 1 | ts | Vanilla extract |
| 2 | c | (16 oz.) sour cream |
| 1/4 | c | Sugar |
| 1 | ts | Vanilla extract |
| 1/8 | c | Toasted sliced almonds |
INSTRUCTIONS
CRUST FILLING TOPPING Here is a recipe for cheesecake from Taste of Home that I made for Easter - it is excellent! In a bowl, combine wafers, almonds and sugar; add the butter and mix well. Press into the bottom of an ungreased 10-in. springform pan; set aside. In a large mixing bowl, beat cream cheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add extracts; beat until just blended. Pour into crust. Bake at 350 for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes. Combine sour cream, sugar and vanilla; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack; chill overnight. Just before serving, sprinkle with almonds and remove sides of pan. Store in the refrigerator. Yield: 14-16 servings. Posted to EAT-L Digest 01 Apr 97 by Lori Symmonds <lsymmond@SPARCY2.GENEVA.EDU> on Apr 1, 1997
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