Saturday, January 1, 2011
2 cups graham crackers crumbs
1/2 cup butter, melted
1/8 cup ground nutmeg
1 carton(16 oz.) small cottage cheese
3 pkg.(8 0z.) cream cheese, softened
1 1/2 cups sugar
1-2 tsp. almond extract
1 tsp. vanilla extract
1 pkg.(8 0z.) cream cheese, softened
1/3 cup sugar
1/2 tsp. almond extract
Preheat oven to 425 degrees. In medium bowl combine graham crumbs, butter and nutmeg. Press into bottom of 10-inch springform pan. Set aside.
In blender combine bowl beat 3 pkgs. cream cheese and 1 1/2 cups sugar with electric mixer on med. speed until fluffy. Add 1-2 tsp. almond extract and vanilla. Beat until combined. Add 4 eggs, one at a time; Beat intil just combined after each addition. Stir in cottage cheese mixture.
Pour cheese mixture over crust. Place in shallow baking dish. Bake for 5 minutes. Reduce heat to 325 degrees. Bake 50-60 minutes more or until center appears nearly set. Cool 30 mintes more. Remove sides of pan. Cool completely.
Mix 1 pkg. cream cheese, 1/3 cup sugar & 1/2 tsp. almond extract beat til smooth. Spread over cooled cheesecake. Cover & chill 4 hours before serving.
Here's another one!