To Print
out only the recipe highlight it with your mouse, right
click on the highlighted recipe. Choose the option PRINT.
Change the Print Range from ALL to SELECTION. Press the PRINT
button on the screen.
Almond Cherry Cheesecake
For one 9-inch pie you will need:
CRUST:
2/3 c. graham cracker crumbs (about 14 sq.)
1/4 c. butter or margarine
1/2 c. slivered almonds, broken
1/4 c. sugar
FILLING:
8 oz. cream cheese, softened
1/4 c. sugar
2 eggs
1 c. bing cherries
TOPPING:
1 pt. sour cream
5 tbsp. sugar
1/2 tsp. almond extract
Slivered almonds, for garnish, optional
Maraschino cherries, for garnish, optional
Melt butter at HIGH power for 45 to 60 seconds. Mix crust ingredients and
press onto bottom and sides of microsafe pie pan. Microwave crust for 2
minutes at HIGH power, rotating after 1 minute. soften cream cheese by
placing on a plate and heating at HIGH power 30 to 45 seconds. Beat cream
cheese and sugar until fluffy. Mix in eggs until creamy and smooth. Stir
in cherries. Pour filling into crust. Bake at MEDIUM HIGH power (roast)
for 6 to 8 minutes. Rotate after 4 minutes. Let cool 10 minutes. Mix
topping ingredients, except almonds. Spoon over pie. Bake at MEDIUM HIGH
power (roast) for 2 to 3 minutes. Top with almonds, is used. Cool pie 8
hours or overnight before serving. HOW TO SAVE TIME: To save time, make
the crust in the food processor. Break graham crackers into pieces and
place into processor bowl. Use chopping blade on high speed to grind into
crumbs. Be careful not to over-grind or you will have graham cracker
powder. Pour melted butter, almonds and sugar into bowl with crumbs. Mix
for a few seconds. Pour into pie pan.
Top 100 Recipe
Sites
Return to Almond Recipe Index
Return to Home Page
