Violet Topped Cheesecake Recipe
Ingredients
| Cream cheese | 1 pound | |
| Eggs | 3 | |
| Sugar | ||
| Salt | 1/4 Teaspoon | |
| Almond extract | 1/2 Teaspoon | |
| Dairy sour cream | 1/2 Pint | |
| Vanilla extract | 1/2 Teaspoon | |
| Candied violets | ||
| Angelica or green candied cherries | ||
Directions
Have cheese, eggs, and sour cream at room temperature.
Beat cheese until fluffy.
Add eggs, 2/3 cup sugar, 1/8 tea spoon salt, and almond extract.
Beat until thick and lemon-colored.
Pour into buttered 9-inch pie pan.
Bake in preheated moderate oven (350°F.) for 25 minutes.
Cool on rack for 20 minutes.
Mix well sour cream, 1 1/2 tablespoons sugar, 1/8 teaspoon salt, and vanilla.
Spread on cake.
Bake in preheated moderate oven (350°F.) for 10 minutes.
Cool; then chill thoroughly.
Decorate with violets and leaves made of angelica.
Beat cheese until fluffy.
Add eggs, 2/3 cup sugar, 1/8 tea spoon salt, and almond extract.
Beat until thick and lemon-colored.
Pour into buttered 9-inch pie pan.
Bake in preheated moderate oven (350°F.) for 25 minutes.
Cool on rack for 20 minutes.
Mix well sour cream, 1 1/2 tablespoons sugar, 1/8 teaspoon salt, and vanilla.
Spread on cake.
Bake in preheated moderate oven (350°F.) for 10 minutes.
Cool; then chill thoroughly.
Decorate with violets and leaves made of angelica.
Chef
