Almond Cheesecake

4.8
(5) 5 Reviews
Prep Time
25
min.
Total Time
8
hr.
25
min.
Servings

16 servings

Just one peek at this elegant, understated Almond Cheesecake will assure your guests: Something delicious is about to happen.

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What You Need

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Make It

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  • 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.
Please use alcohol responsibly.

Size Wise

Balance your food choices throughout the day so you can enjoy a serving of this rich and indulgent cheesecake with your loved ones.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 410
% Daily Value
Total fat 28g
Saturated fat 14g
Cholesterol 65mg
Sodium 330mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 22g
Protein 5g
   
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • TPDELMAR |

    great!!!!!

  • mrsfirst |

    very creamy,lots of super great cream cheese flavor,which love. my family asks for this often.I have many requests to bring this cheese cake to dinner partys.Thanks for a great recipe

  • MrsRebel88 |

    I found this recipe in a Holiday Cooking Magazine in 1988. I have been making it ever since. Everyone absolutely LOVES it. It is, by far, the best cheesecake I have ever eaten. It's impossible to eat just one piece, because it is so light. It does dirty a lot of bowls in the kitchen, but it is WELL WORTH IT.

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