Midwest Sweet Baking His by Lewis

Author:Lewis
Language: eng
Format: epub
Publisher: Arcadia Publishing
Published: 2013-09-15T00:00:00+00:00

½ cup blanched almonds—remove skins

8 tablespoons (1 stick) unsalted butter, at room temperature

FILLING TOPPING

1½ pounds cream cheese

2 teaspoons fresh lemon juice

8 ounces sour cream

½ cup slivered blanched almonds, toasted

½ cup sugar

½ teaspoon vanilla extract

1 tablespoon sugar

1 teaspoon almond extract

2½ teaspoons vanilla extract

2 tablespoons amaretto liqueur

2 tablespoons amaretto

3 eggs

Preheat the oven to 375 F.

Prepare the crust: Combine the cracker crumbs, almonds and sugar in food processor. Add the butter and process thoroughly. Press the mixture into an 8½-inch spring form pan, covering the bottom and reaching nearly halfway up the sides.

Prepare the filling: Combine the cream cheese, sugar, lemon juice, vanilla extract, almond extract and amaretto in the bowl of a food processor and cream thoroughly. Add the eggs and process until well blended. Pour the mixture into the prepared pan and bake until the cheesecake has just begun to crack, 45–50 minutes. Remove it from the oven and allow it to cool for several minutes. Reduce the oven heat to 350 F.

Prepare the topping: Stir the sour cream, sugar and amaretto together in a bowl and spoon the mixture over the cheesecake. Return the cheesecake to the oven and bake another 20 minutes. Sprinkle with toasted almonds and allow it to cool completely. 8–10 portions.

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