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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cups sliced almonds, toasted |
1 cup sugar, divided |
1/4 cup butter or margarine, melted |
3 1/2 (8-ounce) packages cream cheese, softened |
1 teaspoon vanilla extract |
2 large eggs |
3 egg yolks |
2 tablespoons all-purpose flour |
1/3 cup whipping cream |
1/3 cup amaretto |
garnishes: whipped cream, chopped toasted almonds |
Directions:
1. Process almonds in a food processor until ground; add 1/4 cup sugar and butter, and process until blended. Press into bottom and 1 1/2 inches up sides of an aluminum foil-lined 9-inch springform pan.
2. Bake at 400° for 10 minutes. Cool on a wire rack.
3. Beat cream cheese, remaining 3/4 cup sugar, and vanilla at medium speed with an electric mixer until smooth. Add eggs and yolks, 1 at a time, beating well after each addition. Add flour; beat until smooth. Add whipping cream and amaretto; beat until blended. Spoon into crust.
4. Bake at 400° for 10 minutes. Reduce temperature to 350°, and bake 30 minutes or until center is firm. Turn off oven. Let cheesecake stand in oven, with oven door closed, 30 minutes. Remove from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
5. Invert cheesecake onto serving dish. Garnish, if desired.
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