Creamy Delight Cheesecake

this image was generated using AI technology

Graham Cracker Base

• 1 1/2 cups Graham cracker crumbs
• 1/3 cup sugar
• 1/2 cup melted unsalted butter

Plain Filling

• 24 oz containers of Norman's Kosher Cholov Yisroel Cream Cheese
• 1 1/2 cups sugar
• 1/4 cup all-purpose flour
• 4 large eggs
• 1 egg yolk
• 1/3 cup heavy cream
• 1 tablespoon vanilla extract

Toasted Almonds Topping

• 1/2 cup sliced almonds
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

Directions

1. Preheat the oven to 350°F.
2. Combine Graham cracker crumbs, sugar, and melted butter in a bowl. Mix until well combined. Press the mixture onto the bottom of a 9-inch springform pan.
3. In a large bowl, beat cream cheese with an electric mixer until creamy. Add sugar and flour and continue to beat until light and fluffy.
4. Add eggs and egg yolk, one at a time, beating well after each addition. Stir in heavy cream and vanilla extract.
5. Pour the mixture over the Graham cracker crust.
6. Bake for 45-50 minutes or until the edges are lightly browned and the center is set. Allow the cheesecake to cool down to room temperature.
7. In a small bowl, mix sliced almonds, sugar, and cinnamon. Spread the mixture on top of the cheesecake.
8. Place the cheesecake in the oven under the broiler for 2-3 minutes or until the topping is golden brown. Watch it carefully to avoid burning.
9. Refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.