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Almond Cheesecake

Prepare this a day in advance to give the flavors time to blend and the cake a chance to become firm and properly chilled.

Courses: Dessert
Serves: 8 people

Recipe Ingredients

3   Eggs (large)
1 cup 146g / 5.1ozGraham cracker crumbs
1/2 cup 46g / 1.6ozSliced almonds - toasted
1 teaspoon 5mlSugar - plus
3/4 cup 148g / 5.2ozSugar
2   Containers nonfat cream cheese - (8 oz ea) - room temperature
8 oz 227g"brick" Neufchàtel cheese - room temperature = (reduced-fat cream cheese)
1 tablespoon 15mlVanilla extract
2 teaspoons 10mlGrated lemon peel
1/4 teaspoon 1.3mlAlmond extract
1/4 cup 59mlNonfat sour cream

Recipe Instructions

Preheat oven to 350 degrees.  Beat eggs to blend in small bowl.  Combine cracker crumbs, 1/4 cup almonds, 1 1/2 tablespoons beaten egg and 1 teaspoon sugar in processor.  Using on/off turns, blend until almonds are finely ground and crumb mixture holds together, adding more beaten egg by teaspoonfuls if mixture is crumbly.

Press crumb mixture onto bottom and up sides of 9-inch-diameter glass pie dish (crust will be thin).  Bake crust until set, about 8 minutes.  Cool while preparing filling.

Beat nonfat and reduced-fat cream cheeses and remaining 3/4 cup sugar in large bowl until smooth. Beat in remaining beaten eggs, then vanilla extract, lemon peel and almond extract. Gently spread filling in prepared crust. Bake cheesecake until puffed and firm to touch in center, about 40 minutes.

Remove cheesecake from oven. Spread sour cream evenly over top; sprinkle with remaining 1/4 cup almonds. Cool cheesecake on rack 1 hour. Refrigerate uncovered until cold, then cover and refrigerate overnight. Cut into wedges.

Dietary Information:

Per serving: calories, 346; total fat, 12 g; saturated fat, 4 g; cholesterol, 93 mg.

"Bon Appetit, March 2001"


Average rating:

10 (1 votes)

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