Ingredients
- 4 eggs at room temperature
- 350 ml sour cream
- 700 ml cream cheese at room
- 200 gr sugar
- 100 gr graham cracker crumbs
- 95 gr almonds (sliced)
- 80 ml whipping cream
- 55 gr margarine
- 20 gr sugar
- 14 gr sugar
- 7 gr almond extract
- 4 gr poppy seeds
Preheat oven to 200 degrees. Lightly grease a 23 cm springform pan. Mix crust ingredients together and press into bottom and 3 cm 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
