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Almond Cheesecake

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Ingredients
For crust
  Chocolate wafers 8 1⁄2 Ounce (1 Package)
  Finely chopped blanched almonds 1 Cup (16 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Butter 2 Tablespoon, softened
For cake
  Cream cheese 24 Ounce (3 Packages, 8 Ounce Each)
  Sugar 1 Cup (16 tbs)
  Eggs 4
  Heavy cream 1⁄3 Cup (5.33 tbs)
  Amaretto liqueur 1⁄4 Cup (4 tbs) (Almond Liqueur)
  Vanilla extract 1 Teaspoon
  Flour 1⁄4 Cup (4 tbs)
For topping
  Sour cream 2 Cup (32 tbs)
  Sugar 1 Tablespoon
  Blanched slivered almonds 1⁄4 Cup (4 tbs)
Directions

The Crust:
Grease a 9" springform pan.
Crush wafers in a food processor.
Combine crumbs, almonds, sugar, and butter. Stir well with a fork. Press evenly over the bottom and up the sides of prepared pan.
The Cake:
Preheat oven to 375°.
Use an electric mixer to cream together cream cheese and sugar. Add eggs, one at a time, beating well after each addition.
Add cream, Amaretto, vanilla, and flour. Beat until light in consistency.
Pour into crust and bake at 375° for 35 minutes. Remove from oven and let stand on a cake rack for 5 minutes. (Cake will not be set at this point.)
The Topping:
Combine sour cream, vanilla, and sugar.
Gently spread over cake and return to oven for 5 minutes.
Remove from oven and cool completely on a cake rack. Cover and chill overnight.
Just before serving, remove spring sides of pan. Mound almonds on the top of the cake.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Almond

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