2 tb Flour
1 1/3 c Plus 1 tablespoon sugar;
-(divided)
1 1/2 lb Cream cheese; room
-temperature, (3 packages, 8
-ounces each)
6 Eggs
1/4 c Amaretto; (almond-flavored)
-liqueur
2 ts Plus 1 tablespoon vanilla
-extract; (divided)
1 c Chopped almonds; lightly
-toasted, plus almonds for
-garnish
1 3/4 c Crushed chocolate wafers
1/2 c (1 stick) butter; room
-temperature
2 c Sour cream
Toasted almonds or
-additional amaretto for
-garnish; (optional)
Notes: Pandl’s at 8825 N. Lake Drive, Bayside, WI. Milwaukee Journal
Sentinel.
To make filling: Mix flour and 1 cup sugar. Cream together with cream
cheese, mixing until smooth. Add eggs, one at a time. Stir in amaretto and
2 teaspoons vanilla. Make filling first and allow to stand several hours to
enhance amaretto flavor.
To make crust: Combine almonds, chocolate wafers, 1/3 cup of remaining
sugar and the butter. Pat evenly onto bottom and up sides of 10-by-3-inch
springform pan.
Preheat oven to 325 degrees. Pour filling into shell and bake 1 hour and
15 minutes or until firm in the center. Remove from oven but
maintain oven temperature. Let cheesecake stand 5 minutes.
While cheesecake cools, make topping: Combine sour cream, remaining 1
tablespoon sugar and remaining 1 tablespoon vanilla. Spread topping evenly
over cake and return it to the oven. Bake 10 minutes. Remove from oven and
cool completely before removing from pan. Garnish with toasted almonds.
Makes about
20 servings.
Yields
1 Servings