How To make Luscious Almond Cheesecake(Overnight)
CRUST 1 1/4 cups crushed vanilla wafers
3/4 cup finely chopped almonds
1/4 cup sugar
1/3 cup butter
melted
FILLING 4 packages (8 oz each) cream cheese :
softened
1 1/4 cups sugar
4 eggs
1 1/2 teaspoons almond extract
1 teaspoon vanilla extract
TOPPING 2 cups (16 oz) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1/8 cup toasted sliced almonds
In a bowl, combine wafers, almonds and sugar; add the butter and mix well. Press into the bottom of an ungreased 10-in springform pan; set aside. In a large mixing bowl, beat cream sheese and sugar until creamy. Add eggs, one at a time, beating well after each addition. Add extracts; beat just until blended. Pour into crust. Bake at 350 for 55 minutes or until center is almost set. Remove from the oven; let stand for 5 mintues. Combine sour cream, sugar and vanilla; spread over filling. Return to the oven for 5 minutes. Cool on a wire rack; chill overnight. Just before serving, sprinkle with almonds and remove sides of pan. Store in the refrigerator.
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Contents of this video:
00:00 Introduction
01:07 Making the Crust
02:08 Cheesecake Batter
04:57 Setting Instructions
05:36 Easy Whipped Cream
06:23 Transferring from Pan
06:48 Garnishing the Cake
07:35 Taste Test
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