Old Nag Cheesecake

 Old Nag Cheese Cake

Prepare a light color 9 inch springform pan by lining the bottom with parchment paper. If you can’t get a light color one line the sides with parchment also. Darker the pan, darker the crust. Brush the parchment paper with butter for easy release.

Crust:

½ box of Nilla Wafers

¼ cup almonds

½ cup unsalted butter

1/3 cup sugar

Zest from ½ lemon

Place the above ingredients in a food processor. Blend until smooth. It will look grainy. Pour mixture into the baking pan. With the bottom of a 1 cup measuring cup press mixture firmly across the baking pan. Do not bring it up the sides. Bake at 350 degrees for 10 minutes.

Filling:

16 ozs cream cheese 

1. I prefer Philadelphia cream cheese

2. Bring the cream cheese to room temperature before mixing

3 whole eggs

2/3 cup sugar

2 teaspoon vanilla

1 teaspoon almond extract

In a mixer blend all of these ingredients until smooth. Pour into the crust. Bake at 325 degrees until fully set. That usually takes about an hour. The cream cheese mixture will rise, crack and also lightly brown. I put this cake on a cookie sheet to catch any spills.

Topping:

16 ounces sour  cream

2 teaspoons vanilla

1 cup of sifted powdered sugar

In a small bowl whisk together all ingredients until smooth. Pour over the top of the cheesecake as soon as you pull it out of the oven.

Cool and place into the refrigerator. You can use any pie filling and whipping cream on the top if desired. My favorite ones are strawberry, peach or cherries.