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Name: Felices Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: American
Ingredients: 5 1/2 oz Ground blanched almonds; 2 10-inch pyrex pie plates; 1/4 ts Salt; 1 3/4 c Sugar; 1/8 ts Salt; 3 ts Vanilla extract; 6 Eggs; 2 c Sour cream; 2 Cubes melted butter; 3 pk (8-oz) cream cheese; 4 Eggs; 4 pk (8-oz) cream cheese; 3 c Graham cracker crumbs; 3 1/2 ts Vanilla extract; 2 c Sugar; 2 9-inch pyrex pie plates; 2 c Sour cream

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INGREDIENTS

5 1/2 oz Ground blanched almonds
2 10-inch pyrex pie plates
1/4 ts Salt
1 3/4 c Sugar
1/8 ts Salt
3 ts Vanilla extract
6 Eggs
2 c Sour cream
2 Cubes melted butter
FOR TWO 10 INCH PIES
3 pk (8-oz) cream cheese
4 Eggs
4 pk (8-oz) cream cheese
3 c Graham cracker crumbs
FOR TWO 9 INCH PIES
3 1/2 ts Vanilla extract
CRUST INGREDIENTS FOR BOTH
2 c Sugar
2 9-inch pyrex pie plates
2 c Sour cream

Servings

INSTRUCTIONS

From: medina@rocky.Tymnet.COM (Brenda Medina) Date: 8 Oct 1993 15:59:27 GMT This cheesecake recipe was given to me by a good friend, his mother is the author. Im sure youll really enjoy this one and receive many compliments. NOTE: If using neufchetel cheese, add an extra egg and increase the total baking time to 45 minutes, then test for doneness. Preheat oven to 350 degrees. Crust: Combine the crust ingredients, spray both glass pyrex pie plates with non-stick coating of your choice. Evenly divide the mixture between the two plates. Pat in with high sides. Chill at least one hour. Filling: Have all ingredients at room temperature. Let the unwrapped cream cheese soften in the bowl youre going to mix in. Cream the cheese with an electric mixer. Add the sugar a bit at a time, then add salt. Scrape down the beaters and the sides of the bowl. beat until fluffy; add eggs one at a time. Beat well. Add vanilla and blend well. Add sour cream and blend well. Dont overdo at this point. Divide this mixture evely into the two prepated pie plates. After the mixture has been poured, run your thumb around the inner pie plate outer crust edge to force some of the crust crumbs onto the filling. Bake both cheese cakes in the aformentioned pre-heated oven at 350 degrees for 30 minutes. Check for doneness when the 30 minutes are up. If the cheesecakes jiggle like set jello, and if they have started to rise on the sides, take out and cool. If not, bake an additional 10 minutes. After cooling, chill for at least 6 hours before serving. Optional: Top each pie with a can of pie filling (cherry, etc.) REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Felices Cheesecake

5 1/2 oz Ground blanched almonds
2 10-inch pyrex pie plates
1/4 ts Salt
1 3/4 c Sugar
1/8 ts Salt
3 ts Vanilla extract
6 Eggs
2 c Sour cream
2 Cubes melted butter
 FOR TWO 10 INCH PIES
3 pk (8-oz) cream cheese
4 Eggs
4 pk (8-oz) cream cheese
3 c Graham cracker crumbs
 FOR TWO 9 INCH PIES
3 1/2 ts Vanilla extract
 CRUST INGREDIENTS FOR BOTH
2 c Sugar
2 9-inch pyrex pie plates
2 c Sour cream

From: medina@rocky.Tymnet.COM (Brenda Medina)    Date: 8 Oct 1993 15:59:27 GMT  This cheesecake recipe was given to me by a good friend, his mother is the  author.  Im sure youll really enjoy this one and receive many  compliments.    NOTE: If using neufchetel cheese, add an extra egg and increase the total  baking time to 45 minutes, then test for doneness.    Preheat oven to 350 degrees.    Crust: Combine the crust ingredients, spray both glass pyrex pie plates  with non-stick coating of your choice. Evenly divide the mixture between  the two plates. Pat in with high sides. Chill at least one hour.    Filling: Have all ingredients at room temperature.  Let the unwrapped cream  cheese soften in the bowl youre going to mix in.  Cream the cheese with an  electric mixer.  Add the sugar a bit at a time, then add salt.  Scrape down  the beaters and the sides of the bowl.  beat until fluffy; add eggs one at  a time. Beat well. Add vanilla and blend well. Add sour cream and blend  well. Dont overdo at this point.    Divide this mixture evely into the two prepated pie plates.  After the  mixture has been poured, run your thumb around the inner pie plate outer  crust edge to force some of the crust crumbs onto the filling.    Bake both cheese cakes in the aformentioned pre-heated oven at 350 degrees  for 30 minutes.  Check for doneness when the 30 minutes are up.  If the  cheesecakes jiggle like set jello, and if they have started to rise on the  sides, take out and cool.  If not, bake an additional 10 minutes.  After  cooling, chill for at least 6 hours before serving.    Optional: Top each pie with a can of pie filling (cherry, etc.)    REC.FOOD.RECIPES ARCHIVES    /DESSERTS    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (368g)
Recipe Makes: 16 Servings

Calories: 980
Calories from Fat: 275 (28%)

Amt Per Serving		% DV

	Total Fat 30.6g	41 %
	Saturated Fat 10.4g	52 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 3.7g
Cholesterol 683.4mg		210 %
Sodium 361.3mg		12 %
Potassium 372.5mg		10 %
Total Carbohydrate 157.4g		46 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 155.9g
Protein 23.8g		34 %
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.

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Calories per serving: 980

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