Thursday, August 26, 2010

I think I mentioned before

that one of my favorite sources for recipes is Taste of Home. I have most of their magazines and buy their cookbooks as soon as they are available. This one is my favorite "wow" them cheese cake recipe. I am sorry I do not have a picture of it, but I guarantee it is every bit as pretty as any you can buy from any bakery and far tastier!
Luscious Almond Cheesecake
Submitted by Brenda Clifford
Prep:15 minutes.
Bake: 1 hour + chilling
Yield 14-16 servings
1 1/4 cups crushed vanilla wafers (about 28 wafers)
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter melted
4 8 ounce packages of cream cheese, softened
1 1/4 cups sugar
4 eggs lightly beaten
1 1/2 tsp almond extract
1 tsp vanilla extract
2 cups sour cream
1/4 cup sugar
1 tsp vanilla extract
2 tblsp sliced almonds, toasted

1. In a bowl, combine the wafer crumbs, almonds and sugar; stir in butter. Press onto the bottom of a greased 10 inch springform pan; set aside.
2. In a large mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place pan on a baking sheet.
3. Bake at 350 degrees for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around the edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

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