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While reorganizing my binder of wonderful recipes collected mostly from this forum, I came across this recipe. My good friend Kandy, unfortunately now deceased, gave it to me years ago. It is THE BEST.
Crust:
1 1/2 cups Graham Cracker crumbs
1 cup blanched almonds, toasted and finely chopped
1/3 cup sugar
3/4 cup butter
1/2 cup cocoa
Filling:
5 eggs
1 cup sugar
24 oz. cream cheese, softened
1/4 cup Amaretto
3/4 tsp. vanilla extract
1/2 tsp. fresh lemon juice
1/4 tsp. almond extract
salt - just a dash
Topping:
2 cups sour cream
1 tbsp. sugar
3/4 tsp vanilla extract
1/4 tsp. fresh lemon juice
chocolate shavings
blanched almonds
Method:
Crust: Butter generously, a 9 or 10 in. spring form pan and chill. Mix cracker crumbs, almonds, sugar, butter and cocoa. Press into the spring form pan, making certain that about 1/3 of the mixture comes up the sides of the pan. Press up the sides with the back of a spoon. Chill until needed.
Filling: Preheat oven to 350 degrees F. In large bowl, at medium to
high speed of electric mixer, mix eggs, sugar, soft cream cheese until very
smooth.
Add Amaretto, vanilla, lemon juice, almond extract, salt and mix at high speed
for about 30 seconds, just until colour is even throughout.
Pour into chilled crust and bake in centre of oven for 40 to 50 minutes. Cool
at room temperature for about 30 min. then add topping.
Topping: Combine sour cream, sugar, vanilla and lemon juice in small bowl and mix well. After cake has cooled apply topping and bake for 10 minutes, again at 350. Remove from oven and let cool for an hour at room temp. Remove from pan and cool overnight. When cold, decorate with chocolate shavings and remaining blanched almonds.
Lore
Schaferhof Bed & Breakfast
In the Heart of Niagara
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