Recipes for the Web

Barrington Software Incorporated

CHEESECAKE

NYT 02/21/01

Time: 1 hour and 15 minutes

1 1/2 cups ground almonds

3 tablespoons brown sugar

1/3 cup butter, more for pan

1 1/2 pounds cream cheese, softened

4 egg whites

1 cup, plus 2 tablespoons, sugar

1 tablespoon, plus 1/2 teaspoon, vanilla

1 pint sour cream

Bee pollen (optional).

1. Heat oven to 350 degrees. In a small bowl, combine almonds and brown sugar. Melt butter,

then stir in. Butter bottom and sides of a 9-inch springform pan, then press nut mixture into bottom

but not up sides.

2. In a small pan, warm cream cheese over low heat. When very soft, remove from heat, and set

aside. In a large bowl, whisk egg whites and 1 cup sugar until they hold soft peaks. Fold in cream

cheese and 1 tablespoon vanilla. Pour into pan, and bake 25 to 30 minutes, until a toothpick

inserted in center comes out only slightly moist; cake should not be brown.

3. Meanwhile, in a small bowl whisk together sour cream, remaining sugar and vanilla. When

cake comes out of oven, increase setting to 450 degrees, and carefully spread mixture over cake.

Return it to oven for 5 minutes. Do not overcook or it will crack or turn brown. Remove, and let cool

in pan. Chill in refrigerator. To serve, run a knife along edge of pan, and remove sides of pan. Cut

into wedges, sprinkle with bee pollen (if using), and serve.

Yield: 8 servings.