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Ingredients
5 Medium eggs
3 (8 oz) Packages cream cheese, softened & cubed
1/4 Cup butter, melted
1 Cup sour cream
1/4 Cup granulated almonds
1/4 Teaspoon salt
1/4 Cup flour
1 1/2 Cups sugar
1 1/2 Cups graham cracker crumbs
1/2 Teaspoon almond extract
2 1/2 Teaspoons lemon juice
1 Teaspoon vanilla extract
12 3/4 Cups water
Fresh or frozen strawberries (optional)
Instructions
In a medium bowl mix graham cracker crumbs, salt, 1/4 cup sugar and granulated almonds. Add melted butter and blend. Spray cake pan with non-stick spray and pat crumb mixture into base and 1/2 way up sides, set aside.
Separate eggs and place whites in freezer for 5 minutes.
Place yolks in a large mixing bowl and mix in cream cheese with a mixer. Add 1 cup of sugar to mixture and blend smooth. Sift flour into mixture, add lemon juice, almond & vanilla extracts and blend well. Add sour cream and blend until smooth.
Clean beaters, and beat egg whites with 1/4 cup sugar until stiff. GENTLY fold egg whites into yolk mixture, blend until smooth. Pour mixture into cake pan and place on steam rack.
Cooking
Place steam rack into turbo cooker and cook as follows:
After step 7, remove from heat, close valve and let stand for 20 minutes. Remove cake pan from turbo cooker and let cool for one hour then refrigerate. Strawberries may be added after the one hour cooling time.
01/16/04 * * * * *+