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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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Ingredients:
1 1/3 cups whole almonds, toasted and ground |
3/4 cup crushed vanilla wafer |
1/3 cup butter, melted |
3 (8 ounce) packages cream cheese, softened |
1 cup sugar |
3 eggs, lightly beaten |
2 teaspoons vanilla extract |
3/4 teaspoon grated lemon, rind of |
2 cups sour cream |
3 tablespoons sugar |
1 teaspoon vanilla extract |
fresh fruit |
Directions:
1. In a bowl, combine almonds and wafer crumbs; stir in butter.
2. Press onto the bottom and 2 inches up the sides of an ungreased 9 inch springform pan.
3. Bake at 350 for 5 minutes.
4. Cool on a wire rack.
5. In a large mixing bowl, beat cream cheese and sugar until smooth.
6. Add eggs; beat on low speed just until combined.
7. Beat in vanilla and lemon peel just until blended.
8. Pour into crust.
9. Place pan on a baking sheet.
10. Bake at 350 for 40-45 minutes or until center is almost set.
11. Combine the sour cream, sugar and vanilla; carefully spread over filling.
12. Bake 10 minutes longer or until edges appear dry.
13. Cool on a wire rack for 10 minutes.
14. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
15. Cover and chill overnight.
16. Remove sides of pan.
17. Top with fresh fruit.
18. Refrigerate leftovers.
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