Almond Crusted Cheesecake- Narcoossee’s

Ingredients – Sugar Almonds

6 oz Sliced almonds
1 oz Egg whites
6 oz Sugar

Ingredients – Lambert Cherry Sauce

1 cup Pureed strawberries (from fresh or frozen strawberries)
1 cup Pureed raspberries (from fresh or frozen raspberries)
1 cup Pureed blueberries (from fresh or frozen blueberries)
1 cup Pureed blackberries (from fresh or frozen blackberries)
1/4 cup Sugar or to taste
1 tbls Water
2 cups Pureed blackcherries (from fresh or frozen)

Ingredients – Almond Crusted Cheesecake

30 oz Cream cheese
7-1/2 oz Sugar
2 oz Sour cream
4 oz Whole eggs
1/4 oz Almond essence
2 oz Heavy cream
1/4 sheet Yellow cake or a 1 layer pie dough
15 oz Whipped cream
1 oz Chocolate dust for garnish
2-1/2 oz Semisweet chocolate for garnish
7-1/2 oz Sugared almonds
10 oz White ganache for garnish

Directions – Sugar Almonds

Mix all ingredients together and evenly covered with egg whites and sugar.
Bake at 250 degrees for 10 to 12 minutes or until golden brown

Directions – Lambert Cherry Sauce

Bring fruit purees, sugar and water to a boil
Add cherry puree and stir to incorporate
Let cool before using

Directions – Almond Crusted Cheesecake

Grease individual molds.
Roll out pie dough or cut sponge cake – 1/4 inch to 3/4 inch thick – and line bottom of molds
Combine cream cheese and sugar in a mixing bowl.
Blend in heavy cream and sour cream.
Mix until smooth.
Blend in eggs and almond.
Mix until smooth.
Pour mixture into the molds
Bake in a water bath at 300 degrees F. for approximately 2 hours, or until filling is set.
Serve cold and top with sugared almonds