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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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For variety, I like to use fresh fruit- strawberries, kiwi, raspberries, blueberries, etc.- on top of this cheesecake, says Marian Levin of Los Altos, California. Ingredients:
1-1/3 cups whole almonds, toasted and ground |
3/4 cup crushed vanilla wafers |
1/3 cup butter, melted |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
3 eggs, lightly beaten |
2 teaspoons vanilla extract |
3/4 teaspoon grated lemon peel |
topping: |
2 cups (16 ounces) sour cream |
3 tablespoons sugar |
1 teaspoon vanilla extract |
assorted fresh fruit |
Directions:
1. In a small bowl, combine almonds and wafer crumbs; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla and lemon peel just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set.
3. Combine the sour cream, sugar and vanilla; carefully spread over filling. Bake 10 minutes longer or until edges appear dry. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of pan. Top with fresh fruit. Refrigerate leftovers. Yield: 12 servings.
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