1 cup sliced almonds
1 cup graham cracker crumbs
1/3 cup butter or margarine, melted
1 21-ounce can cherry filling and topping
3/4 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons cornstarch
1/2 teaspoon almond extract
4 8-ounce packages cream cheese, softened
3 tablespoons amaretto liqueur
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 eggs, slightly beaten
Servings: 12
1. In a skillet over medium heat, toast almonds. Remove from heat; finely chop almonds. In a medium bowl, combine almonds, graham cracker crumbs and butter; mix well. Press crumb mixture evenly 2 inches up the sides and over the bottom of a 10-inch springform pan. Set aside.
2. In an electric blender or food processor container, purée cherry filling until smooth. Pour puréed cherry filling into a medium saucepan. Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling.
3. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. Stir in almond extract. Set aside to cool.
4. In a mixing bowl with an electric mixer, combine cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla; beat until light and fluffy. Add eggs all at once, beating on low speed just until mixed. Do not overbeat.
5. To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust. Top with about 1/3 cup of the cherry purée. Swirl cherry mixture into cream cheese mixture using a knife or spatula. Repeat layers twice, ending with cherry purée. Reserve remaining purée.
6. Bake in a preheated 350º oven 60 to 65 minutes or until the center appears nearly set when gently shaken. Do not let the top crack. Cool on a wire rack. Let chill.
7. To serve, spoon a generous tablespoon of purée on serving plate. Place cheesecake wedge on top of purée.
Serving size: 1 wedge
Notes: When baking cheesecake, set a shallow baking dish filled with water on the lower shelf of the oven. Bake cheesecake on shelf in middle of the oven. The resulting cheesecake will be creamy without the usual dry outer edge.
1 cup graham cracker crumbs
1/3 cup butter or margarine, melted
1 21-ounce can cherry filling and topping
3/4 cup plus 2 tablespoons granulated sugar, divided
2 tablespoons cornstarch
1/2 teaspoon almond extract
4 8-ounce packages cream cheese, softened
3 tablespoons amaretto liqueur
1 tablespoon lemon juice
1 teaspoon vanilla extract
3 eggs, slightly beaten
Servings: 12
1. In a skillet over medium heat, toast almonds. Remove from heat; finely chop almonds. In a medium bowl, combine almonds, graham cracker crumbs and butter; mix well. Press crumb mixture evenly 2 inches up the sides and over the bottom of a 10-inch springform pan. Set aside.
2. In an electric blender or food processor container, purée cherry filling until smooth. Pour puréed cherry filling into a medium saucepan. Combine 2 tablespoons granulated sugar and cornstarch; stir into cherry filling.
3. Cook, stirring constantly, over low heat until mixture is thick and bubbly. Remove from heat. Stir in almond extract. Set aside to cool.
4. In a mixing bowl with an electric mixer, combine cream cheese, remaining 3/4 cup sugar, amaretto, lemon juice and vanilla; beat until light and fluffy. Add eggs all at once, beating on low speed just until mixed. Do not overbeat.
5. To assemble the cheesecake, pour one-third of the cream cheese mixture into prepared crust. Top with about 1/3 cup of the cherry purée. Swirl cherry mixture into cream cheese mixture using a knife or spatula. Repeat layers twice, ending with cherry purée. Reserve remaining purée.
6. Bake in a preheated 350º oven 60 to 65 minutes or until the center appears nearly set when gently shaken. Do not let the top crack. Cool on a wire rack. Let chill.
7. To serve, spoon a generous tablespoon of purée on serving plate. Place cheesecake wedge on top of purée.
Serving size: 1 wedge
Notes: When baking cheesecake, set a shallow baking dish filled with water on the lower shelf of the oven. Bake cheesecake on shelf in middle of the oven. The resulting cheesecake will be creamy without the usual dry outer edge.
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