Ingredients
1 cup Finely ground honey graham sticks (back to nature brand
2 tablespoons Sugar
5 tablespoons Unsalted butter
1/3 cup Almond flour
2 tablespoons Sliced almonds (no shell) finely ground
3 eight ounce Creme cheese softened
3/4 cup Sugar
3 Eggs
1 teaspoon Vanilla
1/8 cup Milk
1 teaspoon Lemon Zest
2 tablespoon Flour
16 ounces Topping Sour Creme
2 tablespoons Powdered sugar - add to taste
1 teaspoon Vanilla
Preparation
Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 8 or 9 inch spring-form pan. Put
Chill 30 minutes
For filling, in a large mixing bowl beat creme cheese, 3/4 cup sugar and flour until combined.
Beat in milk until smooth. Stir in eggs and lemon zest.
Pour filling into crust-lined pan. Place pan on a baking sheet.
Bake in a 375 degree oven for 40 minutes for an 8 inch pan and 35 minutes for a 9 inch pan, or until a 2 1/2 inch area around the outside edge appears set when gently shaken
Cool i pan on a wire rack for 15 minutes. Using a sharp small knife, loosen the crust from sides of pan; cool for 30 minutes more. Remove the sides of the pan; cool cheesecake completely on rack.
Cover and chill at least 4 hours before serving.
