This popular and world-famous dessert, most commonly associated with the classic New York version in these modern times, was believed by historians to have originated in ancient Greece centuries ago. The Grecians were thought to have served this delicacy to Olympian athletes during the 776 original Olympic Games. Anthropologists have actually found cheesecake "molds" that date back 2000 years!
In the 1800's cream cheese was invented in Chester, NY, by William Lawrence, who packaged and sold the first bars in 1880. Originally named Empire Cream Cheese, the name was later changed to the now-familiar brand of Philadelphia Cream Cheese that we now know today.
A Break From The Traditional
Although the cheesecake that most people are familiar with is typically made with vanilla flavoring and a graham cracker crust, this recipe adds several new deviations from the norm with almond flavoring, almonds and a cookie crust. It is a delicious break from the "everyday" sweet ending that has come to be expected at the end of a meal. Employing lemon rind and and chopped nuts in the crust, along with cookie crumbs, it is a truly unique, experience for your taste buds!
Easily made the day before a holiday or party, it's sure to be a hit; and even though it takes a day to prepare and eat, it is well worth the wait, and is so rich that it serves several people, as a small slice is usually enough to satisfy even the sweetest tooth! A crunchy, sweet, tangy delight, this dessert is sure to please. A lightly browned confection, as beautiful to look at as it is wonderful to eat, it will become a staple in anyone's recipe box and a family tradition for generations to come.
Cheesecake Almondine Ingredients
Crust
- 1 1/2 cups finely crushed vanilla wafer crumbs
- 2 Tbs. white sugar
- 1/2 cup chopped pecans or walnuts
- 1/2 tsp. grated lemon rind
- 1/4 cup margarine (melted)
Directions:
- Grease the bottom only of an 8" springform pan. Set aside.
- Mix above ingredients and press into the bottom of prepared pan.
- Refrigerate crust while preparing filling.
Filling
- 3 (8oz.) packages cream cheese
- 3 eggs
- 1/2 tsp. almond extract
- 1 cup white sugar
- 2/3 cup chopped almonds
Directions:
- Cream filling ingredients well and pour into chilled crust.
- Bake at 375 degrees for 45 minutes.
- Cool for 30 minutes.
- Meanwhile, prepare topping mixture.
Topping
- Blend 1 cup of dairy sour cream with 2 Tbs. white sugar and 1/4 tsp. of almond extract.
- Spread over cooled filling.
- Sprinkle with 1/3 cup sliced almonds.
- Bake an additonal 10 minutes.
- Refrigerate cheesecake overnight before serving.
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