| Ingredients: 1 Cup(s) Graham cracker crumbs 1 Tablespoon(s) Sugar 1/4 Cup(s) Almonds, finely chopped 1/2 Teaspoon(s) Almond extract 1/4 Cup(s) Margarine 1 1/2 Pound(s) Cream cheese, at room temperature 4 Eggs, at room temperature 1/3 Cup(s) Whipping cream 1 1/2 Teaspoon(s) Poppy seeds 1 1/2 Cup(s) Sour cream 1/2 Cup(s) Sliced almonds |
Directions:
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. Recipe By : D'Amico's Restaurant Cookbook, 1984 Posted to MC-Recipe Digest V1 #269 Date: Mon, 28 Oct 1996 22:23:35 -0800 From: Rooby <rooby@shell.masterpiece.com> NOTES : When I was newly divorced with two small children and had just moved back to Seattle from Montana, D'Amico's was in the underground shopping mall downtown called Rainier Square. (I think they're still there.) They served fabulous soups, salads, and DESSERTS, so you KNOW I bought the cookbook when it was published. This cheesecake is heavenly, and I've made it many times through the years. MC formatted 10/29/96 by rooby@shell.masterpiece.com Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 459 Calories From Fat: 330 Total Fat: 37.5g Cholesterol: 148.4mg Sodium: 276.1mg Potassium: 213mg Carbohydrates: 24.7g Fiber: 1g Sugar: 22.4g Protein: 8.1g |