Violet Topped Cheesecake
|Cream cheese||1 Pound|
|Almond extract||1⁄2 Teaspoon|
|Dairy sour cream||1⁄2 Pint|
|Vanilla extract||1⁄2 Teaspoon|
|Candied violets||2 Tablespoon|
|Angelica/Green candied cherries||2 Teaspoon|
Have cheese, eggs, and sour cream at room temperature.
Beat cheese until fluffy.
Add eggs, 2/3 cup sugar, 1/8 tea spoon salt, and almond extract.
Beat until thick and lemon-colored.
Pour into buttered 9-inch pie pan.
Bake in preheated moderate oven (350°F.) for 25 minutes.
Cool on rack for 20 minutes.
Mix well sour cream, 1 1/2 tablespoons sugar, 1/8 teaspoon salt, and vanilla.
Spread on cake.
Bake in preheated moderate oven (350°F.) for 10 minutes.
Cool; then chill thoroughly.
Decorate with violets and leaves made of angelica.