Homemade Cheesecake

~Kelsey Owens

CRUST

• 2 cups flour

• 1/3 cup sugar

• 2 tsp. almond extract

• 2 egg yolks

• 1 stick + 1 TBSP. room temp butter

Mix together with pastry cutter. Press on bottom and half up the sides of a spring form pan. Crust will be quarter inch thick. Refrigerate until filling is done.

FILLING

• 4 pkg- 8 oz cream cheese room temperature

• 5 eggs

• 1 cup sugar

• 1 1/4 tsp. vanilla

Beat cream cheese until lite and smooth. In another bowl beat eggs 1-2 minutes. Add eggs, sugar, and vanilla to egg mixture and beat until combined. Once well mixed add to cream cheese. Beat until lite and creamy. (about 5 minutes) pour into crust. Bake at 375 degrees for 45 minutes. Cover with same size pan so it won’t smash cake. Cake will rise while cooking but will fall back down as it cools. Use a toothpick to make sure middle is done. Cool and top with blueberries or cherries.