Almond Cheesecake
janis glick
ingredients
Crust- 1 1/2 cups graham cracker crumbs
- 1/4 cup (1/2 stick) butter, melted
- 2 tablespoons sugar
- 1 teaspoon all purpose flour
- 4 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups sour cream
- 3/4 cup sugar
- 3/4 teaspoon almond extract
- 1/2 teaspoon fresh lemon juice
directions
Crust
- 1
-Prehaet oven to 350°.
- 2
-Combine crumbs, melted butter, sugar and flour in medium bowl and mix thoroughly.
- 3
-Pat mixture onto bottom and sides of 10-inch springform pan.
- 4
-Bake 5 minutes.
- 5
-Let cool.
- 6
-Turn off oven to cool.
Filling
- 1
-Beat cream cheese, 1 cup sugar, eggs, vanilla, and almond extract at low speed in bowl of large electric mixer until smooth.
- 2
-Pour into crust.
- 3
-Place in oven; turn temperature back to 350°.
- 4
-Bake until firm and set, about 30 minutes. (Maintain oven temperature at 350°.)
- 1
-Combine remaining ingredients in medium bowl and blend well.
- 2
-Using rubber spatula, spread mixture over cheesecake to within 1/2 inch of edge.
- 3
-Bake 8 minutes.
- 4
-Cool completely, about 2 hours.
- 5
-Refrigerate overnight.
- 6
-Just befeore serving, remove springform; set cake on platter.
notes
*Almond cheesecake can be refrigerates up to 1 week.
Source: janis glick
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