-CRUST-
1 c Graham cracker crumbs (or
-vanilla cookies)
1/2 c Ground nuts
1/3 c Sugar
1/4 c Margarine
–CAKE–
3 pk (8oz) cream cheese; softened
1 1/2 c Sugar
1 Lemon , juice of
6 lg Eggs
1 ts Vanilla
1/2 ts Almond extract
1 pt Sour cream
Crust: Mix together with hands and press into an 8″ springform pan,
covering bottom and 1-inch up the sides, set aside.
Cake: Cream sugar and cheese till smooth, get out all lumps. Add eggs 1 at
a time, beating only until incorporated. Add remaining ingredients and
blend well. Pour into pan and bake at 325 for 1 hour. Turn off heat and
leave in oven with door closed for 1 additional hour, DO NOT OPEN DOOR!
Cool completely and refrigerate. (Can be frozen)
Cake is moist enough not to require toppings. It’s good with fresh sliced
fruit or berries very impressive with glazed whole strawberries on top
Yields
1 Cake