-CRUST-
1/4 c Sugar 1/2 c Unsalt butter
1/4 c Almonds, toasted 1 lg Egg yolk
1 c Unsifted all-purpose flour 1/4 ts Almond extract
Pinch salt
FILLING
5 pk Cream cheese, softened 8-oz 1/4 c Heavy cream
-each 3 tb Amaretto liqueur
1 2/3 c Sugar 1 tb All-purpose flour
2 ts Grated lemon zest Strawberries for garnish
5 lg Eggs plus 2 yolks
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.
Calories per serving: 496 Number of Servings: 16 Fat
grams per serving: 28 Approx. Cook Time: Cholesterol per
serving: 113 Marks:
Yields
16 servings