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Prep 20min
Total4hr15min
Servings8
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Ingredients
Shortening (to grease pie plate)
3/4
cup milk
1/2
teaspoon almond extract
1
cup sugar
2
tablespoons all-purpose flour
1/2
teaspoon salt
2
eggs
2
packages (8 ounces each) cream cheese, softened
3
to 4 tablespoons your favorite ice-cream topping
About 1 cup fresh berries, if you like
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Steps
1
Heat the oven to 325°F. Grease the pie plate with the shortening, using the pastry brush. Save pie plate for later (you will need it in step 3).
2
Put the milk, almond extract, sugar, flour and salt in the blender. Crack the eggs on side of blender, letting eggs slip into blender. Cover blender with lid. Blend on high speed for about 15 seconds.
3
Cut the cream cheese into little cubes on the cutting board, using the table knife. Add cream cheese to blender. Cover blender with lid. Blend 1 minute. Pour the mixture into the greased pie plate.
4
Bake for 48 to 52 minutes or until the cheesecake is slightly jiggly when pie plate is shaken. Use the pot holders to take pie plate out of oven, and place it on the wire cooling rack. Let cheesecake cool for 1 hour. Put cheesecake in the refrigerator for at least 2 hours but no longer than 48 hours.
5
Cut cheesecake into 8 slices, using the sharp knife. Put the slices on the dessert plates. Drizzle the ice cream topping over slices of cheesecake. If you like, sprinkle the berries over top of cheesecake slices. Serve right away. Cover any leftover cheesecake with the plastic wrap, and put it in the refrigerator.
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Glass pie plate (9 inch)
Pastry brush
Liquid-ingredient measuring cup
Measuring spoons
Dry-ingredient measuring cups
Blender with lid
Cutting board
Table knife
Pot holders
Wire cooling rack
Sharp knife
8 dessert plates
Plastic wrap
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