Almond Cheesecake
Almond Cheesecake requires around 8 hours and 25 minutes from start to finish. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 25 servings with 245 calories, 3g of protein, and 18g of fat each. A mixture of lemon juice, env. knox gelatine, philadelphia cream cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. 1 person found this recipe to be delicious and satisfying. com.
Instructions
Mix cracker crumbs and margarine. Press firmly onto bottom and 2 inches up side of 9-inch springform pan. Refrigerate until ready to use.
Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring constantly. Set aside. Beat cream cheese and sugar in large bowl with electric mixer on medium speed 2 minutes or until well blended. Gradually add evaporated milk, beating on medium-high speed 2 minutes or light and fluffy. Blend in liqueur, lemon juice and vanilla. Gradually add gelatine mixture, mixing on low speed until well blended. Gently stir in 1-1/2 cups of the whipped cream; cover and refrigerate remaining whipped cream for later use.
Pour cheesecake batter into crust. Refrigerate 8 hours or overnight. Top with remaining whipped cream and the almonds just before serving. Store leftover cheesecake in refrigerator.