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Cheesecake

Notes: 

But my compulsive recipe-clipping led me to a cheesecake recipe from all the way back in another lifetime - February 2001 - when Amanda Hesser wrote about a cheesecake from New York City's Tasting Room restaurant. Her description, of a cheesecake akin to a wedge-shaped marshmallow, is what made me stop and think twice. I simply had to try it.

The filling of the cake is quite straightforward: cream cheese and vanilla, folded into a shiny, billowy mass of beaten meringue. You pour this ambrosial, cloudlike mixture into an almond crust and bake it in the oven. There's no water bath, which means that the cheesecake will probably crack. Not at first (ah, hubris), so you'll think you're in the clear, but as it cools, oh man, it can get ugly. Never mind. Just tell yourself it's rustic that way. Oh, and in any case, the recipe has you cover the top of the cheesecake with vanilla-flavored, sugared sour cream for another run in the oven. I assume this is meant to mask some of that crackage, but it can also backfire, leading to a cheesecake that practically looks like a crucifixion in cheese.

Makes one 9-inch cake

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Ingredients: 

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


 

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