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Add a photoServings: 12
Ingredients
- 1/4 c. Sugar
- 1/4 c. Almonds, toasted
- 1 c. Unsifted all-purpose flour Healthy pinch salt
- 1/2 c. Unsalt butter
- 1 lrg Egg yolk
- 1/4 tsp Almond extract
- 5 pkt Cream cheese, softened 8-ounce each
- 1 2/3 c. Sugar
- 2 tsp Grated lemon zest
- 5 lrg Large eggs plus 2 yolks
- 1/4 c. Heavy cream
- 3 Tbsp. Amaretto liqueur
- 1 Tbsp. All-purpose flour Strawberries for garnish
Directions
- Cook Time:Cholesterol per serving: 113
- 1. Make Crust: Lightly greased 9-inch springform pan. In food processor, process sugar and almonds till nuts are finely grnd. Add in flour and salt; pulse to blend. Cut up butter into bits; add in to flour mix. Pulse till mix resembles coarse crumbs.
- Add in egg yolk and almond extract; pulse just till dough holds together.
- Press dough into prepare pan to line bottom and 2 inch up sides.
- Chill 1 hour.
- 2. Preheat oven to 400. Bake crust 8 min or possibly just till golden brown. Place on wire rack; let stand stand till cold. Make filling: In large bowl, with electric mixer at medium-high speed, beat cream cheese till light and fluffy. Gradually beat in sugar; beat 3 min or possibly till mix is blended and smooth. Beat in lemon zest. At medium speed, beat in Large eggs and yolks, on at a time, beating just till blended after each addition.
- 3. At low speed, beat in heavy cream and liqueur. Beat in flour just till blended. Increase oven temperature to 500. Pour filling into cooled crust in pan. Bake 12 min. Reduce oven temperature to 200. Bake cheesecake 1 hour longer, cover loosely with foil if top browns too quickly. Turn off oven; let cheesecake remain on rack for 30 min with oven door propped ajar with wooden spoon.
- 4. Place cake on cooling rack.
- Let stand till room temperature. Cover; refrigerate6 hrs or possibly overnight. To serve, run knife around edges of pan to loosen cake. Remove pan sides.
- Place cake on serving dish.
- Garnish with strawberries. Before cutting each slice, dip knife in cool water.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 60g | |
| Recipe makes 12 servings | |
| Calories 260 | |
| Calories from Fat 90 | 35% |
| Total Fat 10.08g | 13% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 6mg | 0% |
| Potassium 25mg | 1% |
| Total Carbs 41.06g | 11% |
| Dietary Fiber 0.4g | 1% |
| Sugars 32.78g | 22% |
| Protein 1.71g | 3% |
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