Almond Cheesecake

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photo by:

kraft

great!!!!!

posted by

TPDELMAR

on 7/5/2005

time

prep:

25 min

total:

8 hr 25 min

servings

total:

16 servings

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What You Need

cups HONEY MAID Graham Cracker Crumbs

1/2

cup (1 stick) margarine or butter, melted

env. KNOX Unflavored Gelatine

1/2

cup cold water

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1-1/4

cups sugar

can (5 oz.) evaporated milk

1/3

cup almond-flavored liqueur

tsp. lemon juice

tsp. vanilla

cup whipping cream, whipped, divided

1/4

cup PLANTERS Sliced Almonds, toasted

Make It

MIX cracker crumbs and margarine. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Refrigerate until ready to use.

SPRINKLE gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 2 minutes or until well blended. Gradually add evaporated milk, beating on medium-high speed 2 minutes or light and fluffy. Blend in liqueur, lemon juice and vanilla. Gradually add gelatine mixture, mixing on low speed until well blended. Gently stir in 1-1/2 cups of the whipped cream; cover and refrigerate remaining whipped cream for later use.

POUR cheesecake batter into crust. Refrigerate 8 hours or overnight. Top with remaining whipped cream and the almonds just before serving. Store leftover cheesecake in refrigerator.