Almond Poppyseed Cheesecake
Yield
servingsPrep
1 minCook
2 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
graham cracker crumbs
|
*
|
| 1 | tablespoon |
sugar
|
|
| ¼ | cup |
almonds
finely chopped |
*
|
| ½ | teaspoon |
almond extract
|
*
|
| ¼ | cup |
margarine
|
|
| Filling | |||
| 1 ½ | pounds |
cream cheese
at room temperature |
|
| 1 | cup |
sugar
|
|
| 4 | large |
eggs
at room temperature |
|
| ⅓ | cup |
heavy whipping cream
|
|
| 2 | teaspoons |
almond extract
|
*
|
| 1 ½ | teaspoons |
poppy seed
|
|
| Topping | |||
| 1 ½ | cups |
sour cream
|
|
| 1 ½ | tablespoons |
sugar
|
|
| ½ | teaspoon |
almond extract
|
*
|
| ½ | cup |
almonds
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
graham cracker crumbs
|
*
|
| 15 | ml |
sugar
|
|
| 59 | ml |
almonds
finely chopped |
*
|
| 2.5 | ml |
almond extract
|
*
|
| 59 | ml |
margarine
|
|
| Filling | |||
| 680.4 | g |
cream cheese
at room temperature |
|
| 237 | ml |
sugar
|
|
| 4 | large |
eggs
at room temperature |
|
| 79 | ml |
heavy whipping cream
|
|
| 1E+1 | ml |
almond extract
|
*
|
| 7.5 | ml |
poppy seed
|
|
| Topping | |||
| 355 | ml |
sour cream
|
|
| 23 | ml |
sugar
|
|
| 2.5 | ml |
almond extract
|
*
|
| 118 | ml |
almonds
sliced |
|
Directions
Preheat oven to 200 degrees.
Lightly grease a 9 inch springform pan.
Mix crust ingredients together and press into bottom and 1 inch 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.
