Title: Strawberry Cheesecake with Vanilla Almond Crust
Categories: Cheesecake
Yield: 1 Servings

10	oz	Box
2	tb	Butter
1/2	c	Whole almonds -- with skins
		On
12		Vanilla wafer cookies --
		Crushed
1	c	Plus 3 tbsp. sugar
2	lb	Cream cheese -- room
		Temperature
2	tb	Cornstarch
3		Eggs
1/2	ts	Vanilla
6	dr	Red food color --
		(optional)
1	c	Sour cream
		Frozen strawberries --
		Thawed

Puree strawberries, with their syrup, in a food processor or blender. Put pureed strawberries in a saucepan and simmer over medium heat until reduced to about 2/3 cup, approximately 10 minutes. Cool. Butter a 9 inch spring-form pan. Melt the 2 tablespoons butter. Grind almonds and vanilla wafers separately. Combine 1/2 cup of the almonds, the wafer crumbs, the melted butter, and 1 tablespoon of the sugar. Press into pan and coat sides. Chill. Heat oven to 325 degrees. Beat cream cheese, 1 cup of sugar, and cornstarch until smooth. Beat in eggs, one at a time, and add vanilla. Beat in strawberries and food coloring (if using). Pour into prepared pan. Bake until a toothpick stuck in the center comes out slightly moist, about 1 hour and 15 minutes. Remove. Heat oven to 425 degrees. Combine sour cream and remaining 2 tablespoons sugar. Spread evenly to within 1/8 of the edge of cake. Return to the oven and bake until topping is set, 5 to 8 minutes. Cool and refrigerate. Work time, 40 minutes.

Recipe By :

From: Dianar

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