Resumo

Permesiloj:

Ĉi tiu dosiero estas disponebla laŭ la permesilo Krea Komunaĵo Atribuite 2.0 Ĝenerala.

Vi rajtas:

• kunhavigi – kopii, distribui kaj publikigi la verkon
• aliigi – modifi, adapti, kompletigi, transformi, uzi la tutan verkon aŭ ties partojn, memstare aŭ en aliaj verkoj

La verko rajtas esti kunhavigata nur:

• atribuite – Vi devas atribui aŭtorecon, liveri ligilon al la permesilo kaj marki ĉu ŝanĝoj estis faritaj. Faru tion en aprobinda maniero, tamen ne sugestante, ke permesinto aprobas vin aŭ vian uzon.

https://creativecommons.org/licenses/by/2.0CC BY 2.0 Creative Commons Attribution 2.0 truetrue

This image was originally posted to Flickr by scubadive67 at https://www.flickr.com/photos/71217725@N00/1905665/. It was reviewed on la 18-a de februaro 2007 by FlickreviewR and was confirmed to be licensed under the terms of the cc-by-2.0.

la 18-a de februaro 2007

Recipe

Nut Crust

• 1 9 inch springform pan
• 1 1/2 cups finely chopped nuts
• 2 Tablespoons granulated sugar
• 2 Tablespoons butter, softened

1. Preheat oven to 400ºF
2. Place all ingredients in mixing bowl and blend thoroughly
3. Press firmly the mixture into the bottom and partially up the sides of a greased springform pan
4. Bake for about 6 minutes or until the crust is a light golden brown. Cool before filling

Almond Cheesecake Filling

• 1 pound cream cheese, softened to room temp.
• 3/4 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/3 cup chopped almonds
• 3 cups sour cream

1. Heat oven to 375ºF
2. Beat together cream cheese and sugar until fluffy
3. Add eggs, 1 at a time, beating thoroughly after each egg
4. Add extracts, almonds and sour cream. Mix until well blended
5. Pour mixture into prepared crust and bake for 1 hour, or until set. Turn off oven, open the oven door slightly and

cool to room temp. Chill.

Top with whatever you like or plain. Cherries go great with almonds and so does chocolate. I whipped heavy cream, added vanilla and almond extract, powdered sugar, until the whipped cream was thick. Stiff peaks.

Enjoy