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Recipe Name: Almond Poppyseed Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 12

1 Cup(s) Graham cracker crumbs
1 Tablespoon(s) Sugar
1/4 Cup(s) Almonds, finely chopped
1/2 Teaspoon(s) Almond extract
1/4 Cup(s) Margarine
1 1/2 Pound(s) Cream cheese, at room
4 Eggs, at room temperature
1/3 Cup(s) Whipping cream
1 1/2 Teaspoon(s) Poppy seeds
1 1/2 Cup(s) Sour cream
1/2 Cup(s) Sliced almonds
Preheat oven to 200 degrees. Lightly grease a 9" springform pan. Mix
crust ingredients together and press into bottom and 1" up sides of
pan. Set aside. Beat cream cheese with electric mixer until fluffy.
Blend in sugar. Add eggs one at a time, beating well after each. Add
cream, almond extract and poppyseeds. Turn mixture into prepared
crust. Set pan on baking sheet. Bake for 2 hours or until toothpick
inserted in center tests clean. Mix topping ingredients (except for
sliced almonds) together; spread topping over hot cheesecake, sprinkle
with sliced almonds and bake 5 more minutes or until topping is set.
Recipe By : D'Amico's Restaurant Cookbook, 1984 Posted to
MC-Recipe Digest V1 #269 Date: Mon, 28 Oct 1996 22:23:35 -0800 From:
Rooby <> NOTES : When I was newly divorced
with two small children and had just moved back to Seattle from
Montana, D'Amico's was in the underground shopping mall downtown
called Rainier Square. (I think they're still there.) They served
fabulous soups, salads, and DESSERTS, so you KNOW I bought the
cookbook when it was published. This cheesecake is heavenly, and
I've made it many times through the years. MC formatted 10/29/96 by

Nutrition (calculated from recipe ingredients)
Calories: 459
Calories From Fat: 330
Total Fat: 37.5g
Cholesterol: 148.4mg
Sodium: 276.1mg
Potassium: 213mg
Carbohydrates: 24.7g
Fiber: 1g
Sugar: 22.4g
Protein: 8.1g

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