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Easy Cheesecake
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Prep Time:
20 minutes
Total Time:
4 hours 15 minutes
Indulge in a decadent almond cheesecake that will impress your guests.
Ingredients:
  • Shortening (to grease pie plate)
  • 3/4 cup milk
  • 1/2 teaspoon almond extract
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 packages (8 ounces each) cream cheese, softened
  • 3 to 4 tablespoons your favorite ice-cream topping
  • About 1 cup fresh berries, if you like
Instructions:
  • Preheat the oven to 325°F. Use a pastry brush to generously grease the pie plate with shortening, setting aside for use in step 3.
  • Place milk, almond extract, sugar, flour, and salt in the blender. Crack the eggs on the side of the blender, allowing them to slip in. Cover with the lid and blend on high for approximately 15 seconds.
  • Dice the cream cheese into small cubes on a cutting board with a table knife. Transfer the diced cream cheese to a blender, cover with the lid, and blend for 1 minute. Pour the mixture into a greased pie plate.
  • Bake the cheesecake until it jiggles slightly when shaken, for 48-52 minutes. Use pot holders to remove it from the oven and transfer to a wire rack to cool for 1 hour. Refrigerate the cheesecake for at least 2 hours, but no more than 48 hours.
  • 1. Use a sharp knife to cut the cheesecake into 8 slices and place them on dessert plates. 2. Drizzle the ice cream topping over the slices and optionally add a sprinkle of berries. 3. Serve immediately, or store any leftover cheesecake wrapped in plastic wrap in the refrigerator.

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