Almond Poppyseed Cheesecake
Yield: 12 servings CRUST: 1 cup graham cracker crumbs 1 tablespoon sugar 1/4 cup finely chopped almonds 1/2 teaspoon almond extract 1/4 cup butter or margarine Preheat oven to 200�F. Grease a 9-inch springform pan with butter. In a medium bowl, combine all ingredients; mix thoroughly. Press on bottom and 1-inch up the sides of the prepared springform pan. FILLING: 3 8-ounce packages cream cheese, softened 1 cup sugar 4 eggs 1/3 cup heavy cream 2 teaspoons almond extract 1-1/2 teaspoons poppy seeds In a large mixing bowl, beat cream cheese and sugar until fluffy. Add eggs, one at time, beating well after each addition. Add cream, almond extract, and poppy seeds. Pour into prepared crust. Bake for 2 hours or until a tester inserted in the center comes out clean. TOPPING: 1-1/2 cups sour cream 1-1/2 tablespoons sugar 1/2 teaspoon almond extract 1/2 cup sliced almonds In a small bowl, combine sour cream, sugar, and almond extract; mix well. Spread over the hot cheesecake; sprinkle with almonds. Bake for 5 minutes or until topping is set. Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
