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Sunday, July 1, 2012

Aunt Ruth's Almond Cheesecake/Holiday Style

 i got this recipe years ago from my dear Aunt Ruth...it is a 'keeper'!  this cheesecake is just fine without the fruit but it was baked for a july get together. normally i serve it plain or scatter sliced almonds that i have toasted on the top.

i have a helper. my cook in training, molly the dolly and she is becoming a very good

10 " spring form pan

ingredients for the crust
2 packages of graham crackers
1/2 cup sugar
1 1/4 sticks of butter, very soft or melted

ingredients for cheesecake (all at room temperature)
5 - 8 ounce cream cheese
1 cup sugar
2 eggs
1 teaspoon vanilla
1 teaspoon almond extract

ingredients for topping (all at room temperature)
8 ounces sour cream
3/4 cup sugar
1 tablespoon almond extract, note it is a TABLESPOON
1 tablespoon fresh lemon juice


preheat oven to 375degrees F

place the crust ingredients in a food processor and blend. the butter needs to be very soft or melted.
if no processor is available, crush crackers with a rolling pin between 2 sheets of wax paper. place crumbs in a bowl and add sugar and melted butter and blend.


press the crumb on the bottom and sides of the spring form pan

 bake crust in a 375 degree oven for 15 minutes and cool completely
TURN OVEN OFF



place all the cheese cake ingredients in a mixing bowl and mix with an electric mixer for several minutes till all lumps disappear and it is very creamy. spread evenly

place all topping ingredients in a bowl and mix by hand. carefully spoon over cheesecake mixture


again, gently smooth the topping over the cheesecake mix


place the prepared cheesecake in the cooled oven and set oven for 350 degrees f. bake for approximately 50 minutes. it will still be a bit jiggly when removed from the oven.


bakes and ready to add toasted almonds or be served plain...or decorated for july 4th


                                                                        ENJOY!

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