ALMOND CREAM CHEESE CAKE

Crust:
240 g of butter
100 g caster sugar
260 g of cake flour
Filling:
230 g cream cheese
100 g caster sugar (I had brown)
2 eggs
1 teaspoon of almond extract
Glaze:
300 g of powder sugar
1 ½ tablespoon of milk
60 g of soft butter
1 teaspoon of almond extract
½ cup of almonds, cut in smaller pieces

Crust:
Place the soft butter, caster sugar and flour in a mixing bowl and mix well.
Press the mixture into a cake tin. Bake 175°C for 20 – 30 minutes.
Take out of the oven and add the filling.

Filling:
Beat sugar and cream cheese with mixer until combined.
Add the eggs and almond extract and beat until fluffy.
Pour over the hot cake. Bake for 15 to 20 minutes. Take out of the oven and let it cool down.

Glaze:
Beat the butter very very well, add the powdered sugar, milk and almond extract and beat until combined and fluffy.
Spread evenly over the cooled cake. Sprinkle with almonds.

Recipe and photos: Annet Geelhoed