| 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 |
|
8 oz cream cheese |
|
|
softened |
| 1 1/4 |
c |
Sugar |
| 4 |
|
Eggs |
| 1 1/2 |
t |
Almond extract |
| 1 |
t |
Vanilla extract |
| 2 |
c |
16 oz. sour cream |
| 1/4 |
c |
Sugar |
| 1 |
t |
Vanilla extract |
| 1/8 |
c |
Toasted sliced almonds |
INSTRUCTIONS
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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