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Home -> Baked Goods -> Cakes and Tortes
Ingredients (view qty in metric system instead) Crust: 1 1/2 cup vanilla wafer crumbs 2 tbsp. sugar 1/2 cup chopped pecans 1/2 tsp. finely grated lemon peel 1/4 cup melted margarine Filling: 24 ounces cream cheese, softened 1 cup sugar 3 large eggs 2/3 cup sliced almonds 1/2 tsp. almond extract Topping: 1 cup sour cream 2 tbsp. sugar 1/4 tsp. almond extract Directions For Crust: Stir together vanilla wafer crumbs, sugar, pecans and lemon peel in a medium bowl. Add melted margarine and stir until evenly moistened. Press crust mixture into the bottom of an 8 inch springform pan. Refrigerate crust while preparing filling. For Filling: Preheat oven to 375 degrees. Beat together cream cheese and sugar in a large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Stir in almonds and extract. Pour filling over prepared crust. Bake 45 minutes. Transfer cheesecake to a rack and cool 30 minutes. For Topping: Stir together sour cream, sugar and almond extract in a small bowl. Spoon topping evenly over cheesecake. Bake 10 minutes. Sprinkle sliced almonds over top of cheesecake and cool to room temperature. Cover and refrigerate overnight. Remove pan sides and slice. Serves 10 to 12. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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