Bill's Cheesecake with Sour Cream
- 1 cup graham cracker crumbs
- 1/2 cup almonds ground
- 1/4 cup butter melted
- 1 1/2 pounds cream cheese room temperature
- 1 1/4 cups sugar
- 1 teaspoon salt
- 1/4 cup flour, all-purpose sifted
- 5 large eggs separated
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 cup sour cream
- Mix together the crumbs, nuts, and melted butter.
- Pack onto the bottom of a greased 10-inch spring form pan.
- Chill 30 minutes.
- Beat together the cheese, 1 cup of the sugar, and the salt.
- Add the flour and egg yolks, one at a time, beating until very smooth.
- Beat in the lemon juice, vanilla, almond extract and sour cream.
- Beat the egg whites until soft peaks form, then gradually beat in the remaining sugar until stiff but not dry; fold into the cheese mixture.
- Slowly pour into the prepared chilled spring form pan.
- Bake in a preheated 325 degree F. oven 1 1/4 hours.
- Open the oven door, turn off the oven, and leave the cake to cool for 1 hour.
- Remove from oven and finish cooling on a cake rack, then chill at least an hour before removing the sides of the pan.
- Serves 10 - 12.
graham cracker crumbs, almonds ground, butter, cream cheese, sugar, salt, flour, eggs, lemon juice, vanilla, almond, sour cream
Taken from recipeland.com/recipe/v/bills-cheesecake-sour-cream-5233 (may not work)