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Prep Time: 25 Minutes Cook Time: 2 Minutes |
Ready In: 27 Minutes Servings: 16 |
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This is the combination of two separate recipes I had been playing with until I found what I liked. NEVER any leftovers.. Ingredients:
1 3/4 cups finely ground graham cracker crumbs |
1/4 cup finely chopped nuts (i use macadamia) |
1 teaspoon ground cinnamon |
1/2 cup melted butter |
5 (8 ounce) packages cream cheese, softened |
1 3/4 cups sugar |
3 tablespoons flour |
5 eggs |
2 egg yolks |
1/4 cup heavy whipping cream |
1 1/2 teaspoons almond extract |
Directions:
1. Preheat oven to 400.
2. Mix graham cracker crumbs, nuts and cinnamon with melted butter.
3. Press on bottom and sides of 9 inch springform pan.
4. Bake 7 minutes, remove from oven, let cool.
5. Increase oven temp to 475.
6. Combine cream cheese, 1 3/4 cup sugar, 3 T. flour, 5 eggs and 2 egg yolks and mix completely. Add Almond extract.
7. Add cream and mix just enough to blend.
8. Pour filling over crust and bake for 10 minutes.
9. Reduce oven temp to 200 and bake for one hour.
10. Turn oven off and leave cake in oven for another hour.
11. Remove from oven, cool slightly, place in refrigerator overnite.
12. Top with fruit if desired.
13. Note: I find that setting a bowl/pan of water on the bottom rack while baking helps prevent cracking. NOT everytime, but usually! That's with any cheesecake, not just this one.
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