Almond Sour Cream Cheesecake

Name: Almond Sour Cream Cheesecake
Yield: 8 to 10 portions
Ingredients: 1 package graham crackers, ground (2 cups); ½ cup blanched almonds (see box); ⅓ cup sugar; 1 tablespoon sugar; 8 tablespoons (1 stick) unsalted butter, at room temperature; 8 ounces sour cream; 1½ pounds cream cheese; ¼ cup sugar; 2 teaspoons fresh lemon juice; ½ cup slivered blanched almonds, toasted; 1 teaspoon almond extract; ½ teaspoon vanilla extract; 2 tablespoons amaretto liqueur; 3 eggs

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Simplicity is cheesecake’s only secret. You may prefer it feathery light or lusciously heavy; made of cream or cottage cheese or ricotta; with a pastry, bread crumb, or graham cracker crust; with topping or without. We’ve added almonds to this one, and we think it’s sublime!

Ingredients

Crust

1 package graham crackers, ground (2 cups)
½ cup blanched almonds (see

Dessert
Cake
Vegetarian

Method

Preheat the oven to 375°F.
Prepare the crust: Combine the cracker crumbs, almonds, and sugar in a food processor. Add the butter, and process thoroughly.
Press the mixture into an 8¼-inch springform pan, covering the bottom and reaching nearl