Cinnamon and almond cheesecake

Recipe from: 3/31/1994 12:00:00 AM
Ingredients 16
Servings 0
Time 20-30 min

Ingredients

  • CRUST
  • 200
    g
    Tennis biscuits, crushed
  • 60
    ml
    melted butter
  • FILLING
  • 125
    ml
    uncooked rice
  • 125
    ml
    sultanas
  • 125
    ml
    brandy or sherry
  • 6
    extra-large eggs
  • 140
    g
    sugar
  • 1
    ml
    salt
  • 750
    g
    cream cheese
  • 180
    ml
    ground almonds
  • 180
    ml
    flaked almonds
  • 5
    ml
    ground cinnamon
  • 15
    ml
    grated lemon rind
  • 50
    ml
    cake flour
 

Method

1 hour
 
Preheat the oven to 160 ºC (325 ºF). Spray a 23 cm loose-bottomed springform cake tin with non-stick spray. Mix the Tennis biscuits and butter and press into the prepared tin. Boil the rice in salted water until soft. Drain well and set aside. Soak the sultanas for 15 minutes in the brandy or sherry. Beat the eggs, sugar and salt together until light and creamy. Add the cream cheese and beat well. Add the ground almonds and half the almond flakes, cinnamon and lemon rind and mix well. Add the rice and sultanas, including the remaining brandy or sherry and mix. Sift the cake flour on top of the cream cheese mixture and fold in. Pour the mixture into the prepared crust and sprinkle the remaining almond flakes on top. Bake for 1 hour. Turn off the oven and leave the cheesecake in the oven until cooled. Carefully remove the cake tin ring and dust the cheesecake with cinnamon just before serving, if desired. Makes a large cheesecake.
 

Read more on: bake  |  dairy
 

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