| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cheesecakes |
1 |
Servings |
INGREDIENTS
|
|
Crust: |
| 1 1/2 |
c |
Graham cracker crumbs |
| 1 |
c |
Unblanched almonds; coarsely ground |
| 1/4 |
c |
Sugar |
| 6 |
tb |
Sugar |
|
|
Filling: |
|
|
]4 eggs |
| 1 |
c |
Sugar |
| 1 1/2 |
lb |
Cream cheese |
| 2 |
tb |
Amaretto |
| 2 |
tb |
Cointreau or Grand Marnier |
| 10 |
tb |
Freshly squeezed orange juice |
| 1 |
ts |
Pure vanilla |
|
|
Topping: |
| 1 |
ts |
Gelatin |
| 1/4 |
c |
Lukewarm water |
| 1 1/2 |
c |
Whipping cream |
| 1 |
tb |
Sugar |
| 1/4 |
ts |
Pure vanilla |
| 2 |
tb |
Cointreau or Grand Marnier |
INSTRUCTIONS
To make crust, combine ingredients and pat and spread over bottom and up
sides of a 9" springform pan. Chill for 30 minutes.
To make filling, preheat oven to 350 degrees. Beat eggs and sugar until
fluffy. Beat in cream cheese, then add Amaretto, Cointreau, orange juice
and vanilla. Beat until well blended. Pour into chilled crust and bake for
about 60 minutes or until filling is set. Allow to cool for about one hour
before adding topping.
To make topping, dissolve gelatin in water and allow to cool to room
temperature. Whip cream with sugar until stiff. Quickly whisk in vanilla,
Cointreau and dissolved gelatin with a rubber spatula. Spread topping
evenly over cake. Chill 4 to 6 hours.
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