1/2 cup unsalted butter, softened
1 cup chopped nuts
1 1/4 cups graham cracker crumbs
1/2 cup all-purpose flour
1/4 teaspoon vanilla extract
3/4 teaspoon almond extract
200g catupiry cheese spread
4 large eggs, separated (whites and yolks)
1 cup whole milk
1/2 cup unsalted butter, softened
1 cup chopped nuts
1 1/4 cups graham cracker crumbs
1/2 cup all-purpose flour
1/4 teaspoon vanilla extract
3/4 teaspoon almond extract
200g catupiry cheese spread
4 large eggs, separated (whites and yolks)
1 cup whole milk
Mix together the butter, nuts, and 1/4 cup graham cracker crumbs, flour, vanilla extract, and 1/4 teaspoon almond extract
Press the mixture into the bottom and up the sides of a cheesecake pan
Soften the cheese and add the slightly beaten egg yolks, whole milk, and 1/2 cup graham cracker crumbs
Beat until the consistency is similar to a cake batter
Add the remaining vanilla extract and then pour over the nut mixture in the pan
Bake in a moderate oven for 45-60 minutes or until firm
Let cool in the oven, then cover with a meringue made from the egg whites whipped with the remaining graham cracker crumbs
Let the meringue brown in a slow oven for 15-18 minutes.
