To celebrate today, Kathryn and I made this yummy recipe (from a sweet lady at our church). We had lots of fun doing it together! It is easy and doesn’t take very long. Enjoy!
Creamy Almond Cheesecake
1 3/4 c. graham cracker crumbs
2 Tbsp. sugar
6 Tbsp. melted butter
2 (8 oz. each) pkg. cream cheese
2/3 c. sugar
1 Tbsp. all-purpose flour
2 tsp. lemon juice
1 tsp. vanilla extract
1/2 tsp. almond extract
Press cracker crumbs, butter, and sugar into a pie pan (or a spring-form pan) and bake at 325 F for 10 min.
Meanwhile, process cream cheese, sugar, and flour in food processor for 30 sec. or until smooth. Add eggs and process 30 sec. Add lemon juice and extracts and process 15 sec. or until blended. Pour into hot crust. Return to oven – bake 30-35 min. Refrigerate uncovered 5 hrs. or overnight.
Optional berry topping:
2 c. strawberries, washed, stemmed, and halved
1 1/2 c. blueberries
1/4 c. raspberry or blackberry jelly, melted
After cheesecake is cold, arrange strawberries in 2 rows around outside of edge. Place blueberries in center. Gently brush berries with melted jelly. Store in refrigerator.
Notes from Chef Hannah: To make graham cracker crumbs, put the crackers in a plastic bag and beat them with a hammer (but put the bag on a cutting board first so you don’t mess up your counter top!). Be sure to lick the food processor bowl and spatulas. The filling is very yummy! If you use a spring-form pan instead of a pie pan, it takes a little longer to bake.