Ingredients
- 4 eggs
- 1 none
- 700 ml cream cheese
- 300 gr vanilla wafer crumbs
- 200 gr sugar
- 120 ml sour cream
- 100 gr blanched almonds (whole)
- 80 ml whipping cream
- 60 ml irish cream liqueur
- 55 gr melted butter
- 16 ml amaretto
: 1 tb sugar : half ts vanilla extract Combine first four ingredients. Firmly press mixture evenly on bottom of lightly greased 25 cm springform pan. Bake at 180ºC or 10 minutes, then cool. Beat softened cream cheese at high speed with an electric mixer until light and fluffy. Gradually add one cups sugar, beating well. Add eggs, one at a time, beating after each addition. Stir in whipping cream and next 3 ingredients. Pour into pan. Bake at 180ºC or 50 minutes. Turn oven off and leave cheesecake in oven for 30 minutes. Combine sour cream and next 2 ingredients. Stir and spoon over cake. Sprinkle quarter cup almonds around the edge. Bake at 260ºC or 5 minutes. Cool; chill. Walt MM Makes dozen servings. Date: Thu, dozen Sep 96 20:22:10 +0000
