This is a HUMDINGER of a cheesecake recipe. Sooooo delicious! I popped some frozen blueberries on top of mine and it was a great flavour combination with the almond essence – superb!
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Angela Lansbury’s “Jessica’s Cheesecake”
1½ cups/125g graham cracker crumbs/crushed digestive biscuits
¾ cup/170g sugar plus 2 tablespoons
4 tablespoons butter or margarine, melted
11oz/310g cream cheese, softened
2 large eggs, well beaten
1½ teaspoons vanilla extract
2 cups/480g sour cream
2 teaspoons almond extract
Preheat the oven to 350 degrees F/165 degrees C/gas mark 3.
Combine the crumbs, 2 tablespoons of sugar and the butter or margarine. Press into the bottom and sides of a 9-inch pie plate or, just on the bottom of a springform cake tin. Bake for exactly 5 minutes. Remove from the oven and let cool completely. Blend the cream cheese and half the beaten eggs thoroughly with an electric mixer. When blended, add the remaining eggs and mix thoroughly. Gradually add the vanilla and ½/110g cup of the sugar. Pour into the baked crust. Bake for 20 minutes. Mix the remaining ¼ cup/60g sugar with the sour cream and almond extract. Spread over the cheesecake. Turn off the oven. Place the pie in the hot oven for exactly 4 minutes. Remove, chill, and serve.
Makes 6-8 servings.