Cheese Cake

From The Country Innkeepers' Cookbook

Cakes and Frostings Recipes

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.

Crust

• 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

Mix together and press into bottom of a 10-inch spring-form pan.

Filling

• 4 eggs
• 1 cup sugar
• 1-1/2 tablespoons brandy
• 3 8-ounce packages cream cheese
• 1 pint sour cream
• 2 tablespoons sugar

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.

Sauce

• 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

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.

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