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Almond Cheesecake

Almond Cheesecake recipe
photo by:kraft
great!!!!!
posted by
TPDELMAR
on 7/5/2005
time
prep:
25 min
total:
8 hr 25 min
servings
total:
16 servings
Magazine Acquisition

What You Need

2
cups  HONEY MAID Graham Cracker Crumbs
1/2
cup  (1 stick) margarine or butter, melted
1
env.  KNOX Unflavored Gelatine
1/2
cup  cold water
3
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1-1/4
cups  sugar
1
can  (5 oz.) evaporated milk
1/3
cup  almond-flavored liqueur
1
tsp.  lemon juice
1
tsp.  vanilla
1
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.

Kraft Kitchens Tips

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.
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