1-1/4 cups graham cracker crumbs
1/3 cup melted butter
16 ounces cream cheese
3/4 cup sugar
1 tablespoon cornstarch
8 ounces sour cream
1/4 cup melted butter
1/2 tablespoon vanilla
1/2 tablespoon lemon juice
1/2 tablespoon almond extract
1/2 tablespoon orange extract
2 tablespoons Amaretto liqueur
1/3 cup apricot preserves
1 tablespoon Amaretto liqueur
1/3 cup sliced almonds, toasted
To make the crust:
In a bowl combine the graham cracker crumbs and butter; blend thoroughly.
Press the crust into the bottom and about 1-inch up the sides of a 8-inch
springform pan. Place in refrigerator while making the filling.
To make the filling:
Place the cream cheese in the bowl of an electric mixer. Cream until smooth.
Add the eggs and beat until they are well incorporated.
Add all remaining filling ingredients and blend until smooth. Pour filling into crust.
Place the springform pan in a roasting pan and fill the roasting pan half full of hot
water. Bake at 350 degrees F for 55-60 minutes, or until center is set.
Remove cake from roasting pan and allow to sit on rack to cool.
To make the topping:
Heat the preserves in a small saucepan until melted.
Pour the mixture through a strainer to remove the whole pieces of fruit.
Stir the Amaretto into the strained apricot jelly.
Spread the jelly over the top of the cooled cheesecake.
Sprinkle the toasted almonds over the top.
Refrigerate the cheesecake until serving.
Eggs are sold in standard sizes:
medium, large, extra-large, and
jumbo. Most recipes call for large
eggs but if a recipe doesn't
specify, assume it means large.
In recipes that call for a lot of
eggs, substituting one size for
another is not a problem.
However, as the number of eggs
increase, the difference in the
amount will become pronounced.
USING EGGS IN RECIPES