Ingredients Jump to Instructions ↓

  1. 1-1/3 cups whole almonds, toasted and ground

  2. 3/4 cup crushed vanilla wafers

  3. 1/3 cup butter, melted

  4. 3 packages (8 ounces each ) cream cheese, softened

  5. 1 cup sugar

  6. 3 eggs, lightly beaten

  7. 2 teaspoons vanilla extract

  8. 3/4 teaspoon grated lemon peel TOPPING:

  9. 2 cups (16 ounces) BREAKSTONE'S® Sour Cream

  10. 3 tablespoons sugar

  11. 1 teaspoon vanilla extract Assorted fresh fruit

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine almonds and wafer crumbs; stir in butter. Press onto the bottom and 2 in. up the sides of an ungreased 9-in. springform pan. Bake at 350° for 5 minutes. Cool on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in vanilla and lemon peel just until blended. Pour into crust. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set. Combine the sour cream, sugar and vanilla; carefully spread over filling. Bake 10 minutes longer or until edges appear dry. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and chill overnight. Remove sides of pan. Top with fresh fruit. Refrigerate leftovers. Yield: 12 servings.


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