Almond Cheesecake

• 7/8 cup sugar
• 1/4 cup sweet butter
• 1 pound cream cheese
• 1/4 cup pastry flour (sifted before measuring)
• 2 tablespoons honey
• 5 eggs, separated (whites beaten stiff but not dry
• 1/2 cup light cream
• 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 cup finely chopped blanched almonds, measured after chopping (these may be done in a mini food processor)
• Topping:
• 1/4 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 cup finely chopped almonds

1. 1. Preheat your oven to 325oF.
2. 2. Cream the butter and sugar together until well mixed, ad the cheese, and cream until the mixture is fluffy. Blend in the flour and the honey, then the egg yolks. Add the cream and extracts, and lightly fold in the beaten egg whites. Last, fold in the chopped almonds with a few deft strokes, and distribute them through the batter.
3. 3. Pour into the well-buttered spring form, sprinkle with the topping mixture, and set on a low rack in the preheated oven, and bake for 1 hour. Turn off the heat, and allow the cheesecake to cool in the oven for 1 hour more.

sugar, sweet butter, cream cheese, pastry flour, honey, eggs, light cream, almond extract, vanilla, blanched almonds, topping, light brown sugar, cinnamon, almonds

Taken from www.epicurious.com/recipes/member/views/almond-cheesecake-1207026 (may not work)