| 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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