Rose's Lemon Almond Cheesecake
Take a whole lot of frozen lemon shells
just waiting for a recipe like this,
a package of store bought lovely soft lady finger cookies,
loads of sour cream and cream cheese,
blanched almonds, turbinado sugar,
about a dozen egg yolks
and this is the result:
an absolutely scrumptious lemon cheesecake
with extra flavor from lemon juice, lemon oil, lemon zest,
vanilla and almond extract (which I doubled).
Zesting frozen lemon rind is so much easier
It was a fairly easy recipe
just interrupted by lengthy chill times.
Oh and that whole wrapping the spring form pan
with foil and submerging in a hot water bath.
I found the longest roll possible of extra strength foil
which encased the entire pan.
Huzzah! No water hazard.
Another thing I did was blitz the extra
lady fingers in the mini Cuisinart
and sprinkle over the base of whole ones.
Stirring up a small dose of lemon curd for a
shallow topping was a great touch.
With a dollop of Devonshire Cream,
Forgot to heat the pan before removing the
sides and smooth with a warm knife.
Everyone who has had a slice
Rose Levy Beranbaum