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Almond and Poppyseed Cheesecake Recipe
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To make almond and poppyseed cheesecake you will need
Ingredients
| | CRUST | | | | 5 1/4 | oz | Digestive biscuit crumbs | | 1 | tablespoon | Sugar | | 1 1/4 | oz | Almonds; finely chopped | | 1/2 | teaspoons | Almond extract | | 2 | oz | Margarine |
| | FILLING | | | | 1 1/2 | pounds | Cream cheese; at room temperature | | 7 | oz | Sugar | | 4 | | Eggs; at room temperature | | 2 3/4 | fl oz | Whipping cream | | 2 | teaspoons | Almond extract | | 1 1/2 | teaspoons | Poppy seeds |
| | TOPPING | | | | 12 | fl oz | Sour cream | | 1 1/2 | tablespoons | Sugar | | 1/2 | teaspoons | Almond extract | | 2 1/2 | oz | Sliced almonds |
Instructions
Preheat oven to 200 degrees. Lightly grease a 9" springform pan. Mix
crust ingredients together and press into bottom and 1" up sides of pan.
Set aside. Beat cream cheese with electric mixer until fluffy. Blend in
sugar. Add eggs one at a time, beating well after each. Add cream, almond
extract and poppyseeds. Turn mixture into prepared crust. Set pan on
baking sheet. Bake for 2 hours or until toothpick inserted in center tests
clean. Mix topping ingredients (except for sliced almonds) together;
spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5
more minutes or until topping is set.
This recipe will make enough almond and poppyseed cheesecake for 12 people.
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Mon 10 Mar 2008
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