A while back I promised someone in the group that I would post this recipe,
but I couldn't put my fingers on the book right away.
This recipe is from _The Boys' Cookbook_ by Helen Evans Brown and Philip S.
Brown, published in 1959.
I baked it first in 1959 when I was 12 years old, and have baked it many
times since. It's a never-fail recipe that is simple to make and really
delicious.
ALMOND CHEESECAKE
Crust:
1-1/2 cups graham cracker crumbs
1/4 cup granulated sugar
4 tablespoons unsalted butter, softened
Filling:
4 8-ounce packages cream cheese
5 eggs
1 cup sugar
1/2 teaspoon salt
1 teaspoon almond extract
TOPPING:
1-1/2 cups sour cream
3 tablespoons powdered sugar
1/8 teaspoon salt
1/2 cup slivered toasted almonds
Preheat oven to 325°F.
Butter a 9-inch springform pan and set aside. Combine graham cracker
crumbs, sugar, and softened butter in medium mixing bowl. Use a pastry
blender or fork to work butter into crumb mixture. Press lightly onto
bottom and halfway up the sides of buttered pan. Chill while preparing
filling.
In a large mixing bowl, beat cheese, eggs, sugar, salt, and almond extract
all together until the mixture is light in color, and smooth and thick.
Pour batter into prepared pan and bake 45 minutes, or until filling is
firm. Remove from oven but don't turn oven off; set on a rack. Cool half
an hour.
Now mix together sour cream, powdered sugar, and salt, and spread over the
top of the cake. Return to oven and bake 10 minutes. Cool, sprinkle with
the almonds) and chill. Open sides of pan and carefully slide cake onto
plate, using a broad spatula. Serve plain, or with sugared sliced
strawberries or peaches. Enough for 8 generous servings.
Wayne