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Cheesecake-Blue Ribbon Almond Cheesecake

Source of Recipe

Palm Beach Post 2/7/02


List of Ingredients

For the crust:

1 cup all-purpose flour

1/2 cup butter, softened

1/4 cup sugar

1 tablespoon grated lemon peel

1 large egg yolk

For the filling:

5 eight-ounce packages cream cheese, softened

1 3/4 cups sugar

3 tablespoons all-purpose flour

1 package almond paste

1 tablespoon fresh grated orange peel

1 tablespoon grated lemon peel

1/4 teaspoon salt

5 large eggs

2 large egg yolks

1/4 cup heavy whipping cream





Recipe

Make crust and prepare pan: Move oven rack to lowest position. Grease a springform pan (9-by-3-inch). Remove bottom of pan.

Mix ingredients by hand. Use 1/3 of crust mixture to cover the bottom of the pan evenly. Place on cookie sheet and bake at 425 F. for 10 minutes or until golden brown. Let cool.

Clamp sides of pan to bottom, and press remaining dough on sides of pan, pressing firmly. Set aside.

To make filling: Beat all ingredients except the eggs, yolks and whipping cream in a large bowl with an electric mixer on medium for about 2 minutes, or until smooth.

Add in eggs, yolks and whipping cream until well blended. Pour into prepared pan.

Bake at 425 for 20 minutes. Reduce temperature to 300 and bake for approximately 45 minutes or until center is set. Turn off oven and allow cake to remain in oven for 15 minutes. Remove and place pan on wire rack for an additional 15 minutes to cool. Using a metal spatula or knife, loosen the crust from the sides of pan. Refrigerate 3 hours uncovered. Cover and refrigerate for 9 hours. Again, loosen sides of crust and then remove sides of pan.

Serve with whipped cream or fruit topping of choice.

Makes 1 nine-inch cheesecake.