"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Almond Cheesecake Recipe

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This recipe for Almond Cheesecake, by , is from The Kloss Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Moilanen
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:

2 cups coconut bar crumbs
4 tbsp. brown sugar
1/4 lbs. butter
Sliced almonds

Filling:

1 lb. cream cheese
1 tsp. almond extract
3 eggs
1 cup sugar

Topping:
2 cups sour cream
1 tsp. almond extract
1/2 cup sugar

Directions:
Directions:
Crust:
Mix and pat into base spring form pan, coconut bar crumbs, butter, brown sugar. Sprinkle sliced almonds on top of pressed crust.

Filling:
Place cream cheese, almond extract, eggs, and sugar in a blender and whip. Pour into pan with crust. Bake 350 degrees for 30 minutes. Remove and cool for 20 minutes.

Topping:

Blend sour cream, extract, and sugar. Top baked cheesecake. Sprinkle with sliced almonds. Bake 450 degrees approx. 5-10 minutes.

 

 

 

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