Recipes for Free - where all
recipes are always free!
Recipes for Free - where all
recipes are always free!
This creamy wonder has a dark chocolate cookie crust and
is filled with delicate almond-flavored cream cheese and has a sour cream topping.
A rich treat for Sunday dinner, or for a special birthday or romantic dinner.
Ingredients:
1 1/2 cups chocolate wafer crumbs
1 2/3 cups granulated sugar, divided
use
1 cup finely chopped almonds
6 tablespoons butter, softened
3 (8-ounce) packages cream cheese, softened
1/3 cup heavy cream
1/2 cup amaretto liqueur
2 teaspoons vanilla extract, divided
use
4 large eggs
2 cups sour cream
1/2 cup slivered almonds, toasted
Directions:
Preheat oven to 350°F (175°C).
Combine chocolate wafer crumbs, 1/3 cup sugar,
almonds and softened butter in a small bowl. Pat the mixture into a 9-inch springform
pan; set aside.
Cream softened cream cheese, 1/3 cup sugar, cream, amaretto
liqueur, and 1 teaspoon vanilla in a mixing bowl. Beat in eggs, one at a time,
beating well after each addition.
Pour over the crust and bake for 1 hour (check
at 50 minutes), or until the center is still slightly moist and jiggly.
Remove
from oven and let stand on a rack. Do not remove spring form yet. Meanwhile,
combine sour cream, 1 teaspoon vanilla, and 1 cup sugar. Mix well and spread
evenly over the cheesecake.
Bake for 5 more minutes. Remove from oven; place
on a rack and cool.
Refrigerate for at least 1 hour.
When ready to serve, remove
the sides from the pan and garnish with toasted slivered almonds.
