Total Preparation Time 13Hrs. 50 Mins.
Crust Ingredients:
1/2 cup butter, melted
1 cup Lorna Doone cookies, fine ground
1/2 cup toasted almonds, finely ground
Filling Ingredients:
1/4 cup sugar
4-8 ounce packages cream cheese, softened
1-14 ounce can sweetened condensed milk
1/2 cup flour, sifted
4 large eggs, room temperature
1/2 TBSP pure vanilla extract
1/2 TBSP pure almond extract
1 teaspoon fresh lemon juice
1. Preheat oven to 300 degrees. Toast almonds for 10 to 15 minutes, or until lightly browned.
Remove from oven and let them cool before grinding them with the Lorna Doone cookies.
Melt butter and pour over the crushed cookies and almonds; combine with a fork. Butter a
9 inch spring form pan and pat crust ingredients into the bottom of the pan firmly.
2. In the bowl of an electric mixer, beat the cream cheese until fluffy; add the sugar, flour and
eggs one at a time, mixing well after each addition. Pour in the condensed milk, vanilla
and almond extracts and the lemon juice. Blend until smooth.
3. Pour mixture into the prepared pan and bake for 1 hour and 15 minutes. Turn off the oven,
leaving the cheescake to cool in the oven for 30 minutes. Refrigerate 12 hours or over
night. When ready to serve, remove side of pan. Garnish with fresh strawberries.
Notes:
To cut cheesecakes, use a knife that's been dipped into hot water and wiped with a clean cloth
between each cut. This ensures a clean cut cut everytime the cheesecake is sliced. To make
the traditional cheesecake, omil the almonds, and almond extract, increase the vanilla to 1 TBSP.
Replace the Lorna Doone cookies with graham crackers and increase the amount by a half cup.
Crust Ingredients:
1/2 cup butter, melted
1 cup Lorna Doone cookies, fine ground
1/2 cup toasted almonds, finely ground
Filling Ingredients:
1/4 cup sugar
4-8 ounce packages cream cheese, softened
1-14 ounce can sweetened condensed milk
1/2 cup flour, sifted
4 large eggs, room temperature
1/2 TBSP pure vanilla extract
Advertisement:
1/2 TBSP pure almond extract
1 teaspoon fresh lemon juice
1. Preheat oven to 300 degrees. Toast almonds for 10 to 15 minutes, or until lightly browned.
Remove from oven and let them cool before grinding them with the Lorna Doone cookies.
Melt butter and pour over the crushed cookies and almonds; combine with a fork. Butter a
9 inch spring form pan and pat crust ingredients into the bottom of the pan firmly.
2. In the bowl of an electric mixer, beat the cream cheese until fluffy; add the sugar, flour and
eggs one at a time, mixing well after each addition. Pour in the condensed milk, vanilla
and almond extracts and the lemon juice. Blend until smooth.
3. Pour mixture into the prepared pan and bake for 1 hour and 15 minutes. Turn off the oven,
leaving the cheescake to cool in the oven for 30 minutes. Refrigerate 12 hours or over
night. When ready to serve, remove side of pan. Garnish with fresh strawberries.
Notes:
To cut cheesecakes, use a knife that's been dipped into hot water and wiped with a clean cloth
between each cut. This ensures a clean cut cut everytime the cheesecake is sliced. To make
the traditional cheesecake, omil the almonds, and almond extract, increase the vanilla to 1 TBSP.
Replace the Lorna Doone cookies with graham crackers and increase the amount by a half cup.