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—crust—
1/4 c Sugar
1/4 c Almonds, toasted
1 c Unsifted all-purpose flour
Pinch salt
1/2 c Unsalt butter
1 lg Egg yolk
1/4 ts Almond extract
—filling—
5 pk Cream cheese, softened 8-oz
-each
1 2/3 c Sugar
2 ts Grated lemon zest
5 lg Eggs plus 2 yolks
1/4 c Heavy cream
3 tb Amaretto liqueur
1 tb All-purpose flour
Strawberries for garnish
Calories per serving: 496 Fat grams per serving: 28 Approx. Cook
Time: Cholesterol per serving: 113 1. Make Crust: Lightly greased
9-inch springform pan. In food processor, process sugar and almonds
until nuts are finely ground. Add flour and salt; pulse to blend. Cut
up butter into bits; add to flour mixture. Pulse until mixture
resembles coarse crumbs. Add egg yolk and almond extract; pulse just
until dough holds together. Press dough into prepare pan to line
bottom and 2 inch up sides. Refrigerate 1 hour. 2. Preheat oven to
400. Bake crust 8 minutes or just until golden. Place on wire rack;
let stand stand until cool. Make filling: In large bowl, with
electric mixer at medium-high speed, beat cream cheese until light
and fluffy. Gradually beat in sugar; beat 3 minutes or until mixture
is blended and smooth. Beat in lemon zest. At medium speed, beat in
eggs and yolks, on at a time, beating just until blended after each
addition. 3. At low speed, beat in heavy cream and liqueur. Beat in
flour just until blended. Increase oven temperature to 500. Pour
filling into cooled crust in pan. Bake 12 minutes. Reduce oven
temperature to 200.
Bake cheesecake 1 hour longer, cover loosely with foil if top browns
too quickly. Turn off oven; let cheesecake remain on rack for 30
minutes with oven door propped ajar with wooden spoon. 4. Place cake
on cooling rack. Let stand until room temperature. Cover; chill 6
hours or overnight. To serve, run knife around edges of pan to loosen
cake. Remove pan sides. Place cake on serving dish.
Garnish with strawberries. Before cutting each slice, dip knife in
cold water.
Yields
16 Servings
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