The combination of Christmas, a bunch of book-loving women, wine, great food and cheesecake for dessert adds up to a whole bunch of fun. At least that’s what my group of book buddies decided at our annual Christmas meal Monday night. It was so enjoyable, we’re bummed about waiting twelve whole months for another party.
To lift everyone’s spirits, I’m divulging the recipe for Killer Cheesecake. I can only take credit for the name. The recipe came from my sister-in-law Susan Philo who is a magnificent cook.
Susan’s Killer Cheesecake
Heat oven to 350 degrees.
Crust: Combine 2 cups crushed graham crackers and 6 tablespoons of melted butter. Press mixture into the bottom of a spring form pan or 2 pie pans.
Filling: With an electric mixer, combine 2 pounds of softened cream cheese (4 eight ounce packages), two eggs, 3/4 cups sugar, 1/2 teaspoon vanilla, and 1/2 teaspoon almond extract. Spread filling over crust. Bake for 45 minutes if using a spring form pan, 30 minutes if using two pie pans.
Topping: Combine 1 cup sour cream, 1/2 cup sugar, 1/2 teaspoon almond extract, and 1/2 teaspoon lemon juice. Pour topping onto hot cheesecake and bake for 10 minutes if using a spring form pan, 8 minutes if using pie pans.
Chill at least 4 hours before serving.
