Luscious Almond Cheesecake
Yield
servingsPrep
30 minCook
60 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 ¼ | cups |
vanilla wafers
crushed |
* |
| ¾ | cup |
almonds
finely chopped |
*
|
| ¼ | cup |
sugar
|
|
| ⅓ | cup |
butter
melted |
|
| filling | |||
| 32 | ounces |
cream cheese
softened |
|
| 1 ¼ | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 ½ | teaspoons |
almond extract
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| topping | |||
| 2 | cups |
sour cream
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅛ | cup |
almonds
sliced, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 296 | ml |
vanilla wafers
crushed |
* |
| 177 | ml |
almonds
finely chopped |
*
|
| 59 | ml |
sugar
|
|
| 79 | ml |
butter
melted |
|
| filling | |||
| 924.8 | ml/g |
cream cheese
softened |
|
| 296 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 7.5 | ml |
almond extract
|
*
|
| 5 | ml |
vanilla extract
|
|
| topping | |||
| 473 | ml |
sour cream
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 3E+1 | ml |
almonds
sliced, toasted |
|
Directions
In a bowl, combine wafers, almonds and sugar; add the butter and mix well.
Press into the bottom of an ungreased 10-in springform pan; set aside.
In a large mixing bowl, beat cream sheese and sugar until creamy.
Add eggs, one at a time, beating well after each addition.
Add extracts; beat just until blended.
Pour into crust.
Bake at 350℉ (180℃) F for 55 minutes or until center is almost set.
Remove from the oven; let stand for 5 mintues.
Combine sour cream, sugar and vanilla; spread over filling.
Return to the oven for 5 minutes.
Cool on a wire rack; chill overnight.
Just before serving, sprinkle with almonds and remove sides of pan.
Store in the refrigerator.
