CHEESECAKE
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Crust: 1¹/3
cups crumbs
¼ cup sugar
1 stick ( ½ cup unsalted butter or margarine, melted
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Combine the ingredients and press the mixture
onto the sides and bottom of a 9-inch spring-form pan, reserving some of the
crumbs for the top of the cake. Set aside.
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Filling:
2 Pounds cream cheese
4 large eggs, well beaten
1 cup sugar
1 tablespoon lemon juice
½ teaspoon salt
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Preheat the oven to 375 deg F. In the large bowl
of an electric mixer, cream the cheese. In another bowl, with clean beaters,
beat the eggs and the sugar until very thick and lemon-colored. Add the
beaten eggs to the cheese along with the lemon juice and salt. Beat very
well, at least 10 minutes at medium speed. Pour into the prepared
spring-form pan and place in the oven.
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Topping:
2 cups sour cream
¼ cup sugar
1 teaspoon vanilla extract
½ teaspoon almond extract
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While the cake is baking, prepare the
topping. Blend the sour cream with the ¼ cup of sugar and the vanilla
and almond extracts. After 20 minutes, remove the cake from the oven and
spread the topping over the partially baked cake. Sprinkle the reserved
cracker crumbs over all. Raise the oven heat to 475 deg F and bake for
an additional 10 minutes. Remove from the oven and let cool. Refrigerate
for several hours before serving.
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Variation:
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If desired, a fruit glaze may be added over
the sour cream topping.
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GOOD
APPETITE!
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FOOD