Strawberry and Almond Cheesecake
|Graham cracker crumbs||2 Cup (32 tbs)|
|Melted butter||5 Tablespoon|
|Cream cheese||11 Ounce|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Dairy sour cream||2 Cup (32 tbs)|
|Toasted whole almonds||1⁄4 Cup (4 tbs)|
|Currant jelly||1⁄4 Cup (4 tbs)|
Combine crumbs and butter and press into a 9-inch pie pan.
Preheat oven to moderate (350°F.).
Place cream cheese in a large mixing bowl and blend slowly with an electric mixer.
When cream cheese is fairly smooth, add eggs, one at a time, beating mixture well after each addition.
Continue beating on low speed.
Gradually add 1/2 cup sugar and vanilla.
Pour mixture into prepared crust.
Bake for 20 minutes.
Blend sour cream with 1/4 cup sugar and almonds.
Spread mixture evenly over top of pie.
Turn off oven heat.
Return pie to oven for 4 minutes.
Cool pie briefly, then chill until set.
Before serving garnish top with whole strawberries.
Glaze with currant jelly melted with water and heated to dissolve.
Makes 6 servings.