1 c sugar
1/4 lb butter
1 lb cream cheese
1/4 c flour, sifted
1/4 c honey
5 eggs, separated, whites beaten stiff but not dry
1/2 c half and half
1 tsp almond extract
1/2 c almonds, ground (in a food processor or a *clean* coffee
grinder )
1 can fruit pie filling (optional)
Cream butter and sugar until well
blended. Add cream cheese until mixture is
fluffy. Blend in flour and honey. Blend in the egg yolks. Beat
well. Add cream and extract. Lightly fold in egg whites. Fold
in ground almonds with a few strokes. Pour into well-buttered
9" springform or lined muffin tins. Bake at 325º for
1 hour, on a low rack. Turn off heat & allow to cool in oven
with door closed for one hour. Remove from pan and chill. Serve
with berries (topping of your choice). The tartness cuts the cloying
richness of the cheesecake nicely.