My husband's specialty item at Govinda's Buffet, Denver. This recipe is an adaptation from the original recipe found in the older version of The Higher Taste cookbook.
Use a large springform pan, especially if doubling this recipe as mentioned below.
Preheat oven to 350°.
INGREDIENTS:
CRUST:
1 c finely chopped almonds
Spread at the bottom of the pan
Note: this crust is good for Ekadasi. Last cheesecake we made, the crust had flour, some ground almonds, a dash of salt and melted butter crumbled together for a crumb crust using grain. In this case, the almonds were optional, like a couple tablespoons, and (I think) one cup flour per cheesecake crust is sufficient. Keep adding the melted butter until is is nicely crumbly. Spread on the bottom of the cheese cake pan without pressing, about 1/4-1/2 inch thick
VANILLA FILLING:
(It’s recommended to double the following ingredients to make the cheesecake extra thick as pictured above. My husband always does!)
24 ounces cream cheese, softened
1 c sour cream
2/3 c whipping cream
1 c turbinado sugar
1 T non alcoholic vanilla (available at Trader Joe’s)
1 T arrowroot or cornstarch
PREPARATION:
Blend all ingredients in a mixer until smooth.
Pour mixture on top of the crust.
Bake in oven for 30-40 minutes (50-60 minutes if doubling this recipe) or until browning on top. Let stand in oven half an hour to cool before removing. Cool further until able to refrigerate. Refrigerate for at least overnight. Offer very cold (After 24 hrs cheesecake is really cold and at its best!)
Makes 12 slices.
VARIATION:
Add blueberries (or other fruit) to the mixture before baking. Top with blueberry sauce: 1 carton of blended blueberries. Add 1 T of sugar per cup and about 2 T of arrowroot blended in a little water. Bring to a boil and cook until thickened, stirring constantly. Cool.
Another topping uses sour cream as in the following recipe:
Classic Cheesecake
