I was just typing this recipe up for my mom. She couldn't find her copy. It is a very good recipe. I don't know where it came from but she fist made it years ago. Thought I would share it.
* Exported from MasterCook *
Chocolate Almond Cheesecake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 1/2 cups chocolate wafer cookie crumbs
1 cup blanched almonds -- toasted and chopped
1/2 cup sugar
6 tablespoons butter -- softened
FILLING
1 1/2 pounds cream cheese -- softened
1 cup sugar
4 eggs
1/3 cup heavy cream
1/4 cup Almond Liqueur
1 teaspoon vanilla
TOPPING
2 cups sour cream
1 tablespoon sugar
1 teaspoon vanilla
slivered almonds -- toasted
Preheat oven to 375 degrees
For Crust: Combine crust ingredients and pat the mixture into the bottom
and sides of a buttered 9 1/2" spring form pan.
For Filling: in a large bowl cream together the cream cheese and sugar.
Beat in eggs 1 at a time, beating well after each addition. Add the
cream, liqueur and vanilla and beat the mixture until it is light.
Pour the batter into the shell and bake the cake in the middle of the
oven for 30 minutes.
Transfer the cake to a rack and let stand 5 minutes (the cake will not be
set.)
Topping: Combine the topping ingredients, except the almonds. Spread the
mixture evenly on the cake, and bake for 5 minutes more. Transfer the
cake to the rack and let it cool completely.
Chill it lightly covered overnight. Remove the sides of the pan, transfer
to a cake stand and press the toasted almonds around the top edge.
- - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Chocolate Almond Cheesecake
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
CRUST
1 1/2 cups chocolate wafer cookie crumbs
1 cup blanched almonds -- toasted and chopped
1/2 cup sugar
6 tablespoons butter -- softened
FILLING
1 1/2 pounds cream cheese -- softened
1 cup sugar
4 eggs
1/3 cup heavy cream
1/4 cup Almond Liqueur
1 teaspoon vanilla
TOPPING
2 cups sour cream
1 tablespoon sugar
1 teaspoon vanilla
slivered almonds -- toasted
Preheat oven to 375 degrees
For Crust: Combine crust ingredients and pat the mixture into the bottom
and sides of a buttered 9 1/2" spring form pan.
For Filling: in a large bowl cream together the cream cheese and sugar.
Beat in eggs 1 at a time, beating well after each addition. Add the
cream, liqueur and vanilla and beat the mixture until it is light.
Pour the batter into the shell and bake the cake in the middle of the
oven for 30 minutes.
Transfer the cake to a rack and let stand 5 minutes (the cake will not be
set.)
Topping: Combine the topping ingredients, except the almonds. Spread the
mixture evenly on the cake, and bake for 5 minutes more. Transfer the
cake to the rack and let it cool completely.
Chill it lightly covered overnight. Remove the sides of the pan, transfer
to a cake stand and press the toasted almonds around the top edge.
- - - - - - - - - - - - - - - - - - -
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Mom to three wonderful 7th graders!
The time is flying by.