Yankee Plus Dec 2015
TABLE OF CONTENTS
In our humble opinion, this is the most luscious cheese cake ever created. Actually it's more of a pie than a cake, with a smooth, velvety filling that's wicked rich. Be sure to chill for 12 hours before serving or it won't cut properly.
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- 1-1/2 cups graham cracker crumbs
- 4 tablespoons ground unblanched almonds
- 6 tablespoons sugar
- 1/4 cup coffee cream
- 1/2 cup melted butter
Instructions:Mix together and press into bottom of a 10-inch spring-form pan.
- 4 eggs
- 1 cup sugar
- 1-1/2 tablespoons brandy
- 3 8-ounce packages cream cheese
- 1 pint sour cream
- 2 tablespoons sugar
Instructions:Beat the eggs, 1 cup sugar, the brandy and cheese together for 20 minutes with the electric mixer. Pour over the crust in the pan and bake 30 minutes at 350 degrees F Cool for 15 minutes.
Mix the sour cream with 25 tablespoons sugar, spread over the cake and return to the oven. Bake 10 minutes at 350 degrees F.
- 2 cups fresh or frozen blueberries
- 2/3 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1/3 cup water
Instructions:Heat the blueberries with the sugar, lemon juice and 1/2 cup water. Bring to a boil and let boil for 3 minutes. If too watery, let the berries cook another 3 to 4 minutes (depends on how much moisture is in the fruit). Dissolve the cornstarch in 1/3 cup cold water; add to the berries and let boil another minute.
Serve warm or cold with Cheese Cake.