This is from the MasterCook Deluxe...
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Ribbon of Cherry Cheesecake
Makes 12 servings
1 cup sliced almonds
1 cup graham cracker crumbs
1/3 cup butter or margarine, melted
1 21-ounce can cherry filling and topping
3/4 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons cornstarch
1/2 teaspoon almond extract
4 8-ounce packages cream cheese, softened
3 tablespoons amaretto liqueur
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 eggs, slightly beaten
1. In a skillet over medium heat, toast almonds. Remove from heat; finely chop
almonds. In a medium bowl, combine almonds, graham cracker crumbs and butter;
mix well. Press crumb mixture evenly 2 inches up the sides and over the bottom
of a 10-inch springform pan. Set aside.2. In an electric blender or food
processor container, purée cherry filling until smooth. Pour puréed cherry
filling into a medium saucepan. Combine 2 tablespoons granulated sugar and
cornstarch; stir into cherry filling.3. Cook, stirring constantly, over low
heat until mixture is thick and bubbly. Remove from heat. Stir in almond
extract. Set aside to cool.4. In a mixing bowl with an electric mixer, combine
cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla; beat
until light and fluffy. Add eggs all at once, beating on low speed just until
mixed. Do not overbeat.5. To assemble the cheesecake, pour one-third of the
cream cheese mixture into prepared crust. Top
with about 1/3 cup of the cherry purée. Swirl cherry mixture into cream cheese
mixture using a knife or spatula. Repeat layers twice, ending with cherry
purée. Reserve remaining purée.6. Bake in a preheated 350º oven 60 to 65
minutes or until the center appears nearly set when gently shaken. Do not let
the top crack. Cool on a wire rack. Let chill.7. To serve, spoon a generous
tablespoon of purée on serving plate. Place cheesecake wedge on top of purée.
Serving size: 1 wedge
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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