For the Crust:
1 cup - graham cracker crumbs
½ cup - finely chopped almonds
2 tbsp. - Florida Crystals® Milled Cane Sugar
¼ cup - butter, melted
½ tsp. - Almond extract
½ cup - Florida Crystals® Milled Cane Sugar
¼ cup - water
1 tbsp. - Lemon juice
½ cup - sliced almonds
4 - (8 oz) packages cream cheese, softened
¾ cup - Florida Crystals® Milled Cane Sugar
2 ½ tbsp. - cornstarch
4 - large eggs, room temperature
⅓ cup - heavy cream
¼ cup - almond-flavored liqueur
1 tsp. - almond extract
1 tsp. - vanilla extractPreparation:
In a medium bowl, combine crust ingredients and blend. Press against bottom and ½ way up sides of buttered 9-inch spring from pan. Refrigerate. Cover a cookie sheet with aluminum foil and grease lightly. In a small saucepan, combine Florida Crystals® Milled Cane Sugar, lemon juice and water for crunch.
Cook over medium heat, stirring until syrup turns golden brown. Remove from heat and add almonds. Pour onto prepared baking sheet. Cool on wire rack. When cool, crumble into small pieces by hand or food possessor. Set aside.
Preheat oven to 350°F. Prepare cheesecake. In a large bowl, beat cream cheese until smooth. Blend together Florida Crystals® Milled Cane Sugar , cornstarch and gradually beat into cream cheese. Blend eggs, heavy cream, liqueur and extracts.
Slowly blend into cheese mixture. Stir in half of the almond crunch. Pour into prepared pan. Bake 40 minutes or until edges are firm and center slightly soft. Sprinkle remaining crunch over cake. Bake 10 minutes longer. Cool on wire rack. To serve, remove sides of pan.Serving Quantity:
9 to 10Quick Tip:
If desired, garnish with sweetened whipped cream. Makes 10 servings.