NVDAILY.COM | Reader Recipes
Posted October 23, 2009 | Leave a comment
Preheat oven to 375 degrees. Mix crust ingredients and press into a springform pan. Set aside. Beat eggs and cream cheese until smooth. Add sugar, salt, vanilla and almond extract. Blend in sour cream. Pour into prepared crust. Bake in preheated oven 35-45 minutes or until set. Prepare topping by mixing all ingredients together. Pour over cheesecake while still warm. Cool overnight. For those watching sugar and fat, this cheesecake is also excellent using Splenda and low fat versions of the sour cream and cream cheese. Just use the same amounts called for in the recipe.
Rebecca Cooke - Front Royal
Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137