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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 8 |
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Borrowed from my latest Rachael Ray Magazine Ingredients:
1 cup whole almond (about 4 oz.) |
1 1/4 cups plus 1 1/2 t. sugar |
2 tablespoons unsalted butter, softened |
2 lbs cream cheese, at room temperature |
4 large eggs plus 2 large egg yolks, at room temperature |
1/4 cup sour cream |
1 teaspoon grated lemon peel |
2 teaspoons pure vanilla extract |
boiling water, for baking |
fresh raspberry, for garnish (optional) |
Directions:
1. Preheat over to 375.
2. Using a food processor, pulse the almonds and 1 1/4 Celsius sugar until finely chopped. Add the butter and pulse until combined. Press the nut mixture evenly into a 9 springform pan. Bake until browned, 10-15 minutes. Let cool.
3. Place the pan on a long piece of foil; fold the foil up the sides of the pan. Set in a large baking dish or roasting pan.
4. Lower the oven to 325.
5. Using an electric mixer, beat the cram cheese at low speed until fuffy, amount 1 minute. Scrape the sides of the bowl, then gradually beat in the remaining 1 1/2 T. sugar until smooth and creamy, 1 to 2 minutes, scraping down the bowl.
6. Beat in the eggs and egg yolks 1 at a time. Beat in the sour cream, lemon peel and vanilla.
7. Pour the filling into the crust. Transfer to the oven and pour enough boiling water into the baking dish to reach halfway up the sides of the springform pan.
8. Bake until the edges are set and the center jiggles slightly, about 1 hour and 10 minutes. Turn off the oven, prop the door open slightly and let the cake cool in the oven for 1 hour.
9. Remove the cake form the water bath, discard the foil, Let the cake cool completely, removed the sides of the pan and, cover and refrigerate for at least 6 hours.
10. Top with fresh rasberries when serving if desired.
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