Almond Cheesecake

(5)

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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.

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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TPDELMAR

posted:7/5/2005

great!!!!!

mrsfirst

posted:3/14/2004

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

a cook

posted:6/18/2003

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.

a cook

posted:1/7/2003

Im only 16, and this was my first attempt at any dessert, but it was so easy and fun! My mom thinks its resturant quality. But, I only added 1 tablespoon of almond flavoring instead of the 1/3 cup ( i misread the amount) but the cake tasted better, and had a slight hint of almond instead of a rush-load. Ive made it several times for my teachers birthday, and everyone said it was excelent!

nannygoat021048