INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees. Grease the sides of a 9-inch springform pan
with butter. In a bowl combine the graham cracker crumbs, almonds, and
melted butter until well blended and press into the bottom of the
springform pan. In another bowl beat the cream cheese until smooth and
creamy. Beat in the sour cream, mascarpone, eggs, sugar, and continue
beating until the mixture is very smooth, about 5 minutes. Add the vanilla
and orange juice and beat until incorporated, 1 minute. Pour the filling
into the prepared crust, and bake until brown and springy-firm, about 1 1/2
hours. Allow to cool for 4 hours. Meanwhile, combine all coulis ingredients
in a small saucepan and cook over low heat for 15 minutes, allowing it to
form its own syrup. Cool and top either the whole cheesecake or individual
slices with this topping. Garnish with fresh peach slices, mint and
powdered sugar. This recipe yields 12 dessert servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2176 broadcast 04-30-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
05-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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