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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  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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