Try this Almond Poppyseed Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 200 degrees. Lightly grease a 9" springform pan. Mix crust ingredients together and press into bottom and 1" up sides of pan. Set aside. Beat cream cheese with electric mixer until fluffy. Blend in sugar. Add eggs one at a time, beating well after each. Add cream, almond extract and poppyseeds. Turn mixture into prepared crust. Set pan on baking sheet. Bake for 2 hours or until toothpick inserted in center tests clean. Mix topping ingredients (except for sliced almonds) together; spread topping over hot cheesecake, sprinkle with sliced almonds and bake 5 more minutes or until topping is set. Recipe By : DAmicos Restaurant Cookbook, 1984 Posted to MC-Recipe Digest V1 #269 Date: Mon, 28 Oct 1996 22:23:35 -0800 From: Rooby
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Serving Size: 1 Serving (164g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 392 | ||
Calories from Fat: 136 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 4.5g | 23 % | |
Monounsaturated Fat 6.4g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 13.5mg | 4 % | |
Sodium 155.5mg | 5 % | |
Potassium 79.3mg | 2 % | |
Total Carbohydrate 65g | 19 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 64.2g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 392
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